Handmade ravioli (Italian dumplings) made with Santari mushrooms
In the days when there was no Corona a few years ago, I missed the ravioli I tasted in the Italian market so much that I tried it without any noodles. It's a dish that tastes like meat without meat using Santari.
2 serving
Within 120 minutes
효니
Ingredients
  • oyster mushroom
    100g
  • leek
    100g
  • basil
    10g
  • Cream cheese
    100g
  • olive oil
    1TS
  • crushed garlic
    2TS
  • Salt
    1/2TS
  • Gravity powder
    200g
  • Eggs
    2piece
  • olive oil
    1/2ts
  • Salt
    1/4ts
  • olive oil
    30g
  • Garlic
    10piece
  • Cheongyang red pepper
    1ea
  • oyster mushroom
    100g
  • Salt
    1/2TS
  • Water
    800ml
  • Salt
    2TS
  • olive oil
    1TS
Cooking Steps
STEP 1/24
In a pan covered with olive oil, stir-fry minced garlic until the garlic is lightly browned.
STEP 2/24
When the garlic is golden, add chopped Santa River 6 and stir-fry it
STEP 3/24
When the mushroom is out of breath, add chopped chives, season with salt, and stir-fry.
STEP 4/24
Stir-fry minced basil briefly until the water is gone in the pan, then turn off the heat and cool it down.
STEP 5/24
Gently dissolve cream cheese at room temperature.
STEP 6/24
Add the cooled ingredients to the softened cream cheese and mix evenly.
STEP 7/24
Store evenly mixed filling in refrigerator while making dough.
STEP 8/24
Place the flour on top of the kneading space, drill through the center like a crater, then add 2 eggs, salt and olive oil.
From the egg part, stir gently with a fork.
STEP 9/24
If mixed with a fork to a certain extent, clump it together with your hands.
STEP 10/24
The dough that is lumped together is made into a long oval using a rolling pin and folded into three layers based on the long side.
STEP 11/24
Roll the dough that you folded three times, fold it three times, and repeat five times
STEP 12/24
If you've done it five times, divide the dough into three parts and take out one piece first. Cover the other two pieces with plastic wrap or cotton cloth so that they don't dry out.
STEP 13/24
Roll out one piece as thin as possible to reflect the bottom.
Push horizontally only about two raviolis in size, and then push vertically.
Push the other two pieces in the same way.
STEP 14/24
Cut the rolled dough into 2 rows vertically, and cut the width into the desired size and number.
Put a tablespoon of the filling on one side and put water on the edge of each square and attach it.
STEP 15/24
Press the edge of the dough with water and make a shape with a fork.
STEP 16/24
Place the ravioli in a pot with boiling water, and add olive oil and salt.
When the water boils, add ravioli and boil for 6 minutes.
STEP 17/24
While the ravioli is boiling, put plenty of olive oil in the frying pan and stir-fry the sliced garlic over low heat.
STEP 18/24
When the garlic turns golden, cut one Cheongyang red pepper and stir-fry it slightly.
STEP 19/24
Tear the Santari and stir-fry over medium heat.
STEP 20/24
Add about two ladles of noodles and stir-fry them with salt.
STEP 21/24
Take out the boiled ravioli and stir-fry them together in a frying pan.
STEP 22/24
Now put it in a pretty bowl.
STEP 23/24
Ravioli is complete!
STEP 24/24
If you have any ingredients left, place them on the bread and bake them in an air fryer at 180 degrees for 4 minutes!
It will be a good brunch menu.
The thinner the ravioli noodles, the better!
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