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Hi I’m Davide Megna with the Amici Miei Ristorante in Rockville. And today, we’re making a Ravioi. We’re making shrimp and porcini mushroom ravioli. I’m going to take through all the step to make ravioli. We’re starting with preparing the dough. Afterwards, we’re going to prepare the filling for our ravioli and then actually fill the ravioli. Preparing the sauce, cooking the ravioli in serve them on a plate.
Now, the ingredients you’re going to need for this dish are for the egg yolks, for as a pound of all purpose flour. You’re going to need about ten egg yolks. You’re going to need about three and a half ounces of milk, a pinch of salt and a little bit of extra virgin olive oil. And then for your filling, you’re going to need a half a pound of shrimps for about four people, half a pound of shrimp, half a pound of porcini mushroom, some parmesan cheese, again salt and pepper, a whole clove of garlic and some fresh thyme. And then for the sauce, you’re going to need a few tomatoes previously peeled and cut them into fillet, and some olive oil and some fresh thyme again and some garlic.
Your main tools for cooking this dish are pasta machine. You can also need pasta, a dough cutter, a brush, one pot for the water and a pan, and a pastry bag or a spoon to fill your ravioli.
Now, a couple of safety tips especially if you’re planning to do this at home with your kids, you want to keep all sharp knives and sharp object out of their reach and another recommendation I have to use the back burners on your stove in order to avoid them spilling any water or hot oil on your kids.
Let me tell you something about myself. My name is Davide Megna. I’m the chef and part owner of Amici Miei Ristorante in Rockville, Maryland. I graduated from my culinary school in tour in Italy and I came here in the United States when I was 22. And I work for about 90 years in La Rocula Restaurant, one of the Roberto Deias’ restaurants. I left in 2004, and the beginning of 2004 and opened my own restaurant where we’re now going to prepare the Ravioli today. So let’s get started.