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Hi I’m Davide Megna with Amci Miei Ristorante. I’m the chef and part owner of this restaurant here in Rockville and we are making Ravioli today and now we’re going to go ahead and prepare the filling for our Ravioli.
We’re going to start with a pan where we’re going to pour some Extra Virgin Olive Oil, we’re going to add two crushed cloves of garlic, a whole clove so that we can remove after our filling is cook, that way we get some flavor in the filling, but we’re not going to get all chunks of garlic, they will preserve the flavor of the shrimps and the Porcini. The filling today is going to be Porcini mushroom and fresh shrimps.
We‘re going to allow the garlic clove to become the nice golden color and without burning it. We can now go ahead and pour our shrimps into the pan and we put that shrimps and we can now add the porcini mushroom. We have I would say for about for four people. We’re going to need about half a pound of shrimps and half a pound of porcini mushroom and I’m now sauté it. I’m seasoning it with salt and pepper and some fresh thyme. The fresh thyme is really lovely with porcini and any seafood so it’s the perfect herb for this kind of filling.
Now, I can also remove the garlic, since already a flavor and everything and we then cook until the shrimp are completely cook the porcini mushroom we’re previously roasted in the oven. In this case, I used frozen porcini so I defrost them in the oven to preserve all the juices and natural flavor.
I’m adding a little bit more of the fresh thyme. Now, the shrimps are cooked. So, we’re going to put our shrimps and mushroom into a cutting board. We’ve got now chop them with a knife. You can also use a blender, a mixer actually to chop the mushroom, but I prefer to use a knife and we leave the nice little chunks. They will give a nicer texture to the filling of the ravioli.
We’re almost done and we’ve going to give it a couple of more cut. As I say, we’re going to leave it a little bit chunky. Then, I’m going to pour everything into the bowl and we going to add some parmesan cheese, about I would say a couple of two, three tablespoons and we’re going to add another egg yolk and we’re going to mix everything.
We’re going to add some more parmesan cheese and now our filling is ready and this is how you make filling and now we going to fill the ravioli.