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Recipe: Shitake & Kumara Open Ravioli

Posted Aug 12 2008 4:21pm

Shitake & Kumara Open Ravioli

Image: Cut open to see the kumara (sweet potato), shitake and ricotta cheese stuffing.

Leonie, as promised, here’s a little combination whipped together based on your request. Using the kumara (sweet potato), red onions, pasta and asparagus, I’ve managed to come up with an open ravioli.

Now, I was meaning to use the lasagne sheets to make smaller and closed ravioli, however, the sheets were too dry and weren’t sticking very well. So, I had use my initative to come up with the open ravioli. Not that it matters too much, that they aren’t smaller. These big pieces still have the great stuffing and a nice little sauce I was making for it anyway.

I hope you like it! Now, to everyone else: feel free to post some suggestions on some combinations you’d like to see or maybe what you’d like me to make!

Shitake & Kumara Open Ravioli

Image: Lasagne sheets used as open ravioli sheets

Makes:

  • 8 large open raviolis

Ingredients:

  • 100 grams shitake mushrooms
  • 180 grams, kumara diced
  • cracked pepper
  • 4 fresh lasagne sheets
  • 25 grams red onions
  • 6 asparagus
  • 4 tbs light ricotta
  • 1 tsp garlic mince
  • 1 tbs butter or low fat margarine (my preference)
  • salt
  • drizzle olive oil

Instructions:

  1. Preheat the oven to 180 degrees C or 360 F.
  2. In a pot, boil the kumara until soft.
  3. Empty the pot and drizzle a little olive oil, dice most of the shitake (leave six for later) finely and add to the oil. Cook until soft.
  4. Mash the kumara in a jug and add the cooked shitake and ricotta. Mix thoroughly and season.
  5. In the same pot as before add your onion. Cook until soft.
  6. Slice the rest of the shitakes thinly and mix with the garlic, butter and a little more olive oil.
  7. Chop the asparagus into pieces 1 inch length-wise and add to the pot. Place on a low heat and simmer.
  8. In a seperate pot, boil some water and add your lasagne sheets. Cook until they rise and cool with cold water in a strainer.
  9. In a baking tray, place a piece of the lasagne sheet (you may need to chop these in half), place a dollop of the ricotta stuffing and fold over. Repeat with all the sheets.
  10. Place in the oven for 5 minutes.
  11. Take two off the tray and plate it up with a drizzle of the butter sauce and some of the asparagus, onions and shitakes.
  12. Optional: Add some parmesan cheese and cracked pepper to the top before serving.
  13. In a seperate pan, mix all the other ingredients in and saute the onions.
  14. Mix the ingredients together and allow to cool before serving.

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