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Prepare For the batter:.
Prepare Cake flour.
You need to prepare Bread flour.
Prepare Egg.
Prepare For the filling:.
You need to prepare Porcini sauce (or mushrooms).
Prepare Soy milk white sauce.
You need Soy milk.
You need to prepare Regular milk (in place of soy milk).
You need to prepare Cake flour.
You need Soup stock.
Prepare Butter (optional).
Prepare ladleful Re-hydrating liquid from porcini mushrooms.
Use For finishing:.
Use Salt and pepper (black pepper).

Luckily dried porcini mushrooms can be kept for a long time and they pack a lot of flavor. The secret to making the most delicious dried porcini ravioli you have ever tasted, is to use the soaking water in the filling. An easy vegetarian ravioli recipe perfect with mushrooms. This is a thicker dough and more toothsome, too.

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..
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..
Top with the other sheet of pasta, then press the pasta between the fillings (the part dampened with water)..
Cut it up into equal pieces in a grid fashion..
Crimp the edges of each piece with a fork..
The ravoli will stick easily, so dust with flour and set aside..
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..
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..
Add the ravioli to the pot from Step 7 and bring to a boil. Season with salt and pepper and enjoy..

A classic autumn condimento is a porcini mushroom sauce. "When it's mushroom season in Italy, you eat porcini until you're blue in the face," says Funke. With a fluted pastry wheel or knife cut the dough between the mounds. Arrange the ravioli in one layer on a baking Top the ravioli evenly with the sauce and sprinkle with the parsley and the Parmesan before serving. The red-brown to dark brown caps are smooth, slightly sticky, and are convex when young, flattening out with age. Underneath the cap, there are many ivory, spongy tubes.

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