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Porcini Mushroom Ravioli in Soy Milk Sauce
Porcini Mushroom Ravioli in Soy Milk Sauce

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We hope you got benefit from reading it, now let’s go back to porcini mushroom ravioli in soy milk sauce recipe. You can have porcini mushroom ravioli in soy milk sauce using 15 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Porcini Mushroom Ravioli in Soy Milk Sauce:
  1. Provide For the batter:
  2. You need 50 grams Cake flour
  3. Take 50 grams Bread flour
  4. Get 1 Egg
  5. Use For the filling:
  6. You need 1 Porcini sauce (or mushrooms)
  7. Take Soy milk white sauce
  8. Get 300 ml Soy milk
  9. Get 1 Regular milk (in place of soy milk)
  10. Provide 2 tbsp Cake flour
  11. Get 1/2 tsp Soup stock
  12. You need 1 tbsp Butter (optional)
  13. Prepare 1 ladleful Re-hydrating liquid from porcini mushrooms
  14. Provide For finishing:
  15. Provide 1 Salt and pepper (black pepper)
Steps to make Porcini Mushroom Ravioli in Soy Milk Sauce:
  1. Combine all the dough ingredients in a bowl and knead until it comes together. Divide into 2 portions, wrap with plastic wrap, and let chill in the refrigerator for 30 minutes.
  2. Roll out each portion into thin sheets (or, use the "Level 1" setting on a pasta machine). Dust your working surface with flour and lay down one of the sheets. Top with equal amounts of the filling and brush water around the filling.
  3. Top with the other sheet of pasta, then press the pasta between the fillings (the part dampened with water).
  4. Cut it up into equal pieces in a grid fashion.
  5. Crimp the edges of each piece with a fork.
  6. The ravoli will stick easily, so dust with flour and set aside.
  7. Combine all of the sauce ingredients in a pot and heat over low while stirring with a spatula. Slowly increase the temperature. Turn off the heat as soon as it thickens.
  8. Bring 1 liter of water to a boil in a pot, add 1 tablespoon of salt (amount separate from listed ingredients). Once it comes to a boil, add the ravioli and boil for 3 minutes, then drain.
  9. Add the ravioli to the pot from Step 7 and bring to a boil. Season with salt and pepper and enjoy.

Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into. Cook the mushroom ravioli in a large pot of boiling, salted water until the pasta is tender and the filling is hot. Meanwhile, in a heavy bottomed sauce pan, melt the butter over medium heat. Swirl it frequently until the milk solids brown and give off a nutty aroma. Remove from heat and throw in a few sage leaves if using.

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