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Baked Mushroom And Ricotta Parcels

Fettuccine.Inn's picture
Ingredients
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)
Directions

GETTING READY
1) Preheat the oven to 400°F (200°C).

MAKING
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.

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

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom
Interest: 
Gourmet
Preparation Time: 
40 Minutes
Cook Time: 
35 Minutes
Ready In: 
75 Minutes
Servings: 
4

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