How to make
Homemade pasta machine. Place the dried mushrooms in lukewarm water for about 15-20 minutes to soften.
Pour the flour onto a flat surface, make a well and crack the eggs, add the spoonful of olive oil. Gather the dough starting from the outside inwards towards the liquid ingredients. At first, stir with a fork, then with your fingers.
All the flour should be absorbed and kneaded into a ball. The dough is firm. If it is difficult to gather, you can add egg whites through a fork or a few drops of water. Wrap it in foil and let it rest for about 1 hour at room temperature. Do not refrigerate.
Stew the chopped onion in a pan with olive oil. Add the minced meat, salt and pepper. Cook until it turns into crumbs. Add the chopped and softened mushrooms, thyme, chopped parsley, oregano and Italian seasoning. Stir and add the vegetable broth. Cook over medium heat until the water evaporates and it remains in fat. Remove from the heat and pour into a blender. Blend into a paste. Pour it into a bowl, set aside and leave it to cool completely.
Pour olive oil and butter into a clean pan. Melt it. Add the remaining chopped mushrooms. Chop the garlic very finely with a knife and crush it on the cutting board into a paste. Add it to the mushrooms. Stew for about 2-3 minutes and add the wine. It should make a sizzling sound from the heat and leave it, until the alcohol evaporates - about 1 minute.
Strain the water from the mushrooms through a fine sieve and add a portion of it, about 100 ml, sprinkle with chopped parsley. Let it simmer on a moderate heat for about 20 minutes. Towards the end of cooking, pour the cream. Stir and remove from the heat. Set aside.
After the specified time, cut the dough into two parts. Wrap one in foil so that it does not dry out and work with the other. Roll it out from the thickest stage to the thinnest, lightly sprinkling it with flour during the rolling process, so that it does not stick to the rollers of the machine. The finished strip can be cut into three pieces for convenience.
Cut circles with a ravioli cutter or a small cup. Place 1 tsp. of the minced meat paste in each circle, cover with another circle and close it up with a fork. The finished ravioli are covered with a damp cotton cloth. The other piece of dough is folded in the same way.
The fully prepared ravioli are placed in a pot of boiling salted water. Once they float to the surface, they are immediately removed with a slotted spoon. They are cooked for about 3, maximum 4 minutes. The ravioli must be cooked al dente, they should not be overcooked. Serve them hot in a soup plate, pour generously with sauce. Sprinkle with grated parmesan.
Note: Semolina flour could be replaced with white flour, but it is risky because it can stick to the rollers of the machine.
Ravioli can be prepared with cream sauce, as indicated in the recipe, or with tomato sauce Neapolitan. The filling can be different, from vegetable like spinach with ricotta, for example, to minced meat filling. It is optional.
The dough can be prepared in different shapes, tortellini, cappelletti, they are suitable for additions to vegetable soups, as well as fresh salads. I rolled one part of the dough into the shape of tortellini and the other is in the classic round shape of ravioli.
The homemade ravioli with minced beef and porcini mushrooms are ready.
