- prepared with the help of your guests to make it part of the social event
- prepared the day before, so that when your guests arrive you simply need to boil it for two minutes... which implies you can wear 12-cm-heels, sip a glass of wine, chat for a while, beg pardon to your guests and come back 2 minutes after with homemade ravioli, leaving the kitchen shining as it was before (clapping hands, lots of compliments, boyfriend proud in an ancestral kind of way)
I did both :) our neighbours, a super cool couple that makes living in grey Frankfurt a bit more tolerable, helped us during the preparation and then, the day of the party, we had 240 ravioli with three different fillings. Quite a ravioli night. For the followers of cucinareconlentezza (so far, officially, 1), my personal winners:
RAVIOLI WITH MUSHROOMS AND CHEESE FONDUE
For the pasta dough:
4 eggs
400 gr flour (half regular white and half semola)
1 pinch of salt
Place the eggs in the middle of the flour (and the salt) and mix until the dough becomes compact and elastic. Leave in the fridge to rest.
For the filling:
400 gr mixed mushrooms (champignons, shitake)
2 bags of dried porcini
oil EVO
garlic
parmesan
1 egg
Leave the porcini in warm water for 20 minutes to rehydrate. In the meantime, cook the mushrooms with 3 spoons of oil EVO and few garlic cloves. Add the porcini. When ready, take off the garlic and blend to get a coarse mushroom cream. Add parmesan and the egg.
Make the ravioli, cook them in water for 3-4 minutes and then serve with a cheese fondue (I used a Spanish cheese, parmigiano and milk) and crushed walnuts.
