King Oyster Mushroom and Creamy Truffle Porcini Ravioli
with Hazelnut Crumb
Earthy, nutty, and utterly decadent—fresh truffle ravioli meets meaty mushrooms, in a velvety cream sauce and topped with a golden hazelnut crunch.
Cals 842 · Prot 31 · Carbs 62 · Fat 54
Vegetarian
Chef's choice
50 min
Earthy, nutty, and utterly decadent—fresh truffle ravioli meets meaty mushrooms, in a velvety cream sauce and topped with a golden hazelnut crunch.
Cals 842 · Prot 31 · Carbs 62 · Fat 54
Vegetarian
Chef's choice
Ingredients
Pasta
King oyster mushrooms
200 Grams
Chestnut mushrooms
250 Grams
Water
250 ML
Garlic cloves
2 Piece
Mushroom stock cube
1 Piece
Whipping cream
4*
75 ML
Truffle porcini ravioli
4*5*10*11*
250 Grams
Fresh chives
15 Grams
Crumb
Fresh thyme
10 Grams
Hazelnuts
2*
40 Grams
Panko bread crumbs
10*11*12*
15 Grams
Grated Parmesan
4*
30 Grams
To serve
Rocket
40 Grams
Allergens
*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *2 Tree Nuts, *12 Lupin
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3516 / 842 |
| Fats (g) | 53.8 |
| of which saturated (g) | 9.3 |
| Carbohydrates (g) | 62 |
| of which sugars (g) | 4.3 |
| Fibers (g) | 7.3 |
| Proteins (g) | 30.9 |
| Salt (g) | 2.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil the measured water.
- Peel and finely chop the garlic.
- Finely slice the chestnut mushrooms.
- Peel the white stem and cut the king oyster mushrooms in half lengthwise.
- Using a sharp knife, score the king oyster mushrooms crisscross on the cut inside.
- Pick and roughly chop a few sprigs of thyme.
- Roughly crush the hazelnuts into smaller pieces.
- Dissolve 0.5 stock cube in the boiled measured water.
2 Make crumb
- Heat a small pan on low-medium heat.
- Toast the crushed hazelnuts for 3-4 min until lightly golden.
- Add the panko, thyme and a small drizzle of oil.
- Toast for 1-2 min further until golden brown and fragrant.
- Season with salt and pepper.
- Remove into a bowl and mix in parmesan.
- Wipe the pan clean and reserve.
3 Cook king oyster
- Heat the reserved pan with a drizzle of oil on medium heat.
- Sear the king oyster, scored side down first, for 4-5 min till golden brown.
- Flip the king oyster and repeat on the other side.
- Season with salt and pepper.
- Keep warm.
Tip! Cooking time may vary depending on the size of the king oyster mushroom. Press or weigh down for a good sear, like searing a steak!
4 Make sauce
- Meanwhile, heat a large frying pan, or pot, on medium heat with a generous drizzle of oil.
- Fry the chestnut mushrooms for 5-6 min until browned all over.
- Add the garlic and cook 1 min further.
- Mix in the cream and mushroom stock.
- Bring to a boil, stirring occasionally.
5 Add pasta
- Carefully add the ravioli to the sauce and stir to coat.
- Lower the heat, cover and cook for 4-5 min.
- Season with salt and pepper.
Tip! The sauce thickens after leaving to stand for 1-2 min. Add a splash of water if too thick!
6 Serve
- In a bowl, toss the rocket leaves with olive oil, salt and pepper.
- Finely chop the chives.
- Serve the Creamy Truffle Porcini Mushroom Ravioli with King Oyster Mushrooms on top. Scatter around the Hazelnut Crumb and chives.
- Side with the fresh rocket salad.
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