Big Raviolis Stuffed with Mushrooms, Potatoes, Egg

Directions

Blanch the garlic 3 times in salted boiling water.

Put the potato pieces into a small pot with the blanched garlic and cover with water.

Add a pinch of salt and cook until tender.

Drain and push through a ricer while still warm.

Beat in the Mascarpone.

Season with salt and pepper.

Chop one shallot fine.

Heat 4 tablespoons butter in a large frying pan, add the shallot and cook 2 minutes.

Add the mushroom and cook until the mushrooms are tender and dry.

Season with salt and pepper.

Mix the mushrooms with the potatoes.

Add the chopped parsley and thyme.

Allow to cool.

Beat one of the eggs with 1 tablespoon water to form an egg wash.

Brush the edges of a pasta sheet with wash.

Put 2 tablespoons of the mushroom mixture in the center of the pasta.

Make a well in the mixture.

Crack and egg into a teacup.

Pour the yolk and half the white into the well.

Season with salt and pepper.

Cover with a second sheet of pasta and push out as much air as possible.

Set on a flour dusted tea towel while you make the rest of the raviolis.

Thinly slice 2 shallots.

Heat the remaining butter in a small pan.

When the foam subsides, add the shallots, season with salt and pepper and cook until tender.

Add the hot red pepper flakes, tomatoes and basil and cook 2 minutes.

Season with salt.

Keep warm.

Preheat oven to 350℉ (180℃).

Lay the Pancetta slices on a sheet pan and bake until they just begin to brown and crisp.

Keep warm.

Bring 5 quarts water to a boil.

Season with salt.

Slip the raviolis into the water.

Cook, stirring gently several times, for 5 minutes, or until done, the yolks should still be runny.

Scoop the raviolis out with a slotted spoon, drain and put two on each warm plate.

Distribute the tomatoes over the raviolis and top with Pancetta slices.

Sprinkle with cheese.

If the plates have cooled, put into a hot oven for 1 minute before serving.

Garnish with parsley sprigs.