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Baked Mushroom and Ricotta Parcels

Fettuccine.Inn's picture
For pasta
  All purpose flour 1 2⁄3 Cup (26.67 tbs) (415 Milliliter)
  Salt To Taste
  Eggs 2 , beaten
  Egg yolks 2 , beaten
  Butter 20 Milliliter, melted (1 1/2 Tablespoon)
  Milk 310 Milliliter (1 1/4 Cup)
  Butter 1 Tablespoon, melted
For filling
  Butter 45 Milliliter (3 Tablespoon)
  Button mushrooms 1 Pound, sliced (450 Gram)
  Freshly ground salt 1 Milliliter (1/4 Teaspoon)
  Freshly ground black pepper 1 Milliliter (1/4 Teaspoon)
  Nutmeg 1 Milliliter (1/4 Teaspoon)
  Bread crumbs 45 Milliliter, toasted (3 Tablespoon)
  Finely chopped parsley 60 Milliliter (1/4 Cup)
  Ricotta cheese 375 Milliliter (1 1/2 Cup)
  Mascarpone 125 Milliliter (1/2 Cup)
  Grated parmesan cheese 15 Milliliter (1 Tablespoon)
  Egg 1 , beaten
  Egg yolks 1 , beaten
For topping
  Grated parmesan cheese 125 Milliliter
  Butter 75 Milliliter, melted (5 Tablespoon)

1) Preheat the oven to 400°F (200°C).

2) In a bowl, sift flour with a pinch of salt, then stir in the beaten eggs.
3) Gradually stir in the milk to make a thick batter, beat for another 7 to 8 minutes, until smooth. Allow the batter to stand for at least 5 minutes.
4) In a small frying pan, heat some of the extra butter, then pour in some batter to thinly cover the bottom and cook evenly on both sides, , until golden.
5) Remove from the pan and repeat with rest of the batter and butter to make 6 to 8 cooked sheets. Trim into a square and keep aside.
6) In a frying pan, saute the mushrooms in the butter, until golden but still crisp.
7) Season with the salt, pepper and nutmeg, then stir in the bread crumbs and parsley.
8) In a bowl, transfer the mixture and combine with the ricotta cheese, mascarpone, Parmesan cheese and eggs, mix thoroughly.
9) Spoon the filling equally in the center of each fried pasta sheet, then fold the corners like an envelope, to form a parcel.
10) In a buttered shallow ovenproof dish, arrange the parcels side by side and sprinkle with the grated Parmesan cheese and melted butter.
11) Bake in the preheated oven for about 15 minutes, until golden.

12) Serve the Baked Mushroom and Ricotta Parcels, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
40 Minutes
Cook Time: 
35 Minutes
Ready In: 
75 Minutes

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1116 Calories from Fat 695

% Daily Value*

Total Fat 79 g121%

Saturated Fat 45.4 g227.2%

Trans Fat 0 g

Cholesterol 506.8 mg168.9%

Sodium 1010.5 mg42.1%

Total Carbohydrates 59 g19.8%

Dietary Fiber 3.4 g13.7%

Sugars 7.7 g

Protein 46 g91.6%

Vitamin A 72.3% Vitamin C 37.3%

Calcium 79.7% Iron 34%

*Based on a 2000 Calorie diet

Baked Mushroom And Ricotta Parcels Recipe