Ravioli with porcini mushroom cream


Made with

(for four people)
500 g of boiled potatoes
150 g of flour
50 g of corn starch
100 g of cooked herbs
20 g od dried porcini

For the or the filling:
500 g of Bio Soya Drink Natural
125 g of Bio Oats Cuisine
200 g of fresh porcini
2 tbsp of apple cider vinegar
70 g of corn starch
lemon zest
1 pinch of pepper
1 pinch of salt


Mash the potatoe. Blend the flour and starch with the dried mushrooms and add them to the potatoes with the chopped herbs, oil and salt. Knead until the mixture is uniform and let it rest for a few minutes covered with cling film.
Clean the porcini mushrooms, slice them into small cubes and sauté them in a pan with a drizzle of oil. Deglaze with the apple cider vinegar and leave to cool.
In a large bowl whisk together the soya drink and the corn starch, part of the mushrooms, oil, salt, nutmeg, grated lemon rind and turmeric. Blend for a few seconds and cook for about ten minutes, until a very firm béchamel is obtained. Add some more mushrooms and parsley. Knead the dough for 5 minutes. Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes.
Take a small piece of the dough and either run it through a pasta machine a few times or use a rolling pin to create a thin sheet. Cut circles out of the dough using a cookie cutter or a glass. Place 1 teaspoon of filling in the center of half the circles and close them, sealing them well with your fingertips. Continue with remaining pasta dough until all the dough or filling has been used.
To cook the ravioli, bring a large pot of salted water to a boil. Add ravioli and cook for 2-3 minutes. Once they float to the top it is done. Drain pasta and stir them in a pan with a drizzle of oil, the oat cream and the remaining mushrooms.