Ingredients
20 Mushroom Ravioli
100 g mixed mushrooms
20 g butter
For caramelized onions:
250 g Tropea red onion
30 g sugar
30 g brown sugar
10 g apple cider vinegar
100 g water
For the fresh parsley sauce:
70 g fresh parsley
50 g Evo oil
salt to taste
pepper to taste.
Proceedings
Peel the onions and finely julienne them, pour into a large pan adding the sugar, apple cider vinegar and water. Cook on a low flame for 45 min until the liquid is absorbed, then set aside. Wash the parsley and separate the leaves from the stems. With the help of a blender, blend the leaves by slowly adding the oil in a trickle until an emulsion is obtained. Adjust the salt and strain the mixture. Clean the mushrooms from the soil with the help of a damp cloth, cut into pieces of about 1.5cm and pan-fry over high heat with a little oil for 2 minutes. Cook the Mushroom Ravioli in boiling salted water for 4 to 5 minutes. Once cooked, drain inside the pan with the mixed mushrooms. Stir-fry with cooking water and a small knob of butter.
After perfect mantecatura is achieved, arrange the Ravioli in a row on the plate and complete the composition: a few dots of parsley sauce, the pan-seared mushrooms and finally the caramelized onion on the side.
