Ravioloni with fresh salmon and oyster mushrooms

Ravioloni al salmone fresco e funghi pleurotus

 (This is for 4 people)

Ingredients

17.635 oz (500g) fresh salmon

7.055 oz (200g) oyster mushrooms, only the tender

4 tablespoons extra virgin olive oil (evoo)

1 small bunch of parsley

1 clove of garlic, chopped

1.763 oz (50g) onion, chopped

3 tablespoons of 'prosecco' white wine

½ teaspoon of ginger

½ teaspoon of black pepper

7.055 oz (200g) diced tomatoes

0.705 oz (20g) crackers chopped fine

3.527 oz (100g) mozzarella

2.470 oz (70g) Grana Padano

salt to taste

Ingredients for Homemade Pasta

14.110 oz (400g) Manitoba flour

4 whole eggs

1 tablespoon extra virgin olive oil (evoo)

1 teaspoon of salt

Procedure

How to make Stuffing:

In a pan pour 2 tablespoons of evoo, ½ clove of garlic, 1.058 oz (30g) chopped onion, 1 small bunch of parsley, chopped and brown all.

Add salmon, diced small, mix all and cook 4 minutes.

Add 3 tablespoons of 'prosecco' white wine and cook 2 minutes.

Add ½ teaspoon of ginger and ½ teaspoon of black pepper and salt to taste.

Pour it in a bowl.

In a pan pour 2 tablespoons of evoo, ½ cove of garlic, chopped and 0.705 oz (20g) onion, chopped brown all.

Add oyster mushrooms, tender part only, cut them small cubes, add chopped parsley, add a little salt and brown all.

Pour it into the bowl of salmon.

Chopping 0.705 oz (20g) of crackers and pour them on the stuffing.

Add 3.527 oz (100g) mozzarella, cut it into small cubes and add 2.470 oz (70g) grated Grana Padano cheese.

Pour all into the bowl and mix well with a spoon all the stuffing ingredients.

The stuffing should be very dry.

How To Do The Seasoning:

In a pan pour 5 tablespoons of stuffing.

Add a ladle of vegetable broth and 7.055 (200g) of diced ripe tomatoes.

Cook all for 5 minutes.

How To Make Homemade Pasta:

Make a fountain with 14.110 oz (400 gr) of Manitoba flour .

Break 4 whole eggs in it, add 1 teaspoon of salt and knead them.

With special machine (nonna papera), roll out the dough

(2 times to the number 5).

If you don't have the 'nonna papera' (grandma duck??? Sorry, I don't no the meaning of 'nonna papera') roll out the dough very thin.

Cut the dough into a rectangle 5.512 inch (14 cm)

and 2.756 inch (7 cm) wide.

At the center of the rectangle put a teaspoon of stuffing.

Close very well the edges with the help of the teeth of a fork. 

And finally :

Boil the water, add salt and ½ teaspoon of evoo.

Pour the ravioloni and let them cook for 4 minutes. Drain them.

Pour them in a servig dish, pour the sauce over them and serve immediately.

Merry Christmas and Happy New Year from the staff of Tortolani Italian Food!