Christmas recipes, first courses

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Many of you are already planning for the rich Christmas dinner; the appetizer, the first, the second ... .. everything must be perfect for this magical event. For this occasion we offer you the recipe for a really tasty and unique first course that will make your 2014 Christmas lunch special.

The opening of the Christmas lunch is usually reserved for a rich course, such as lasagna, Cannelloni or ravioli And speaking of ravioli, here is a rather simple recipe to make but that will give you great satisfaction: ravioli with mushrooms with mornay sauce . It is a perfect solution for those looking for a good, tasty first vegetarian to offer their guests.

Christmas recipes, ingredients for making ravioli with mushrooms with mornay sauce (6 people)

500 grams of pioppini or chiodini mushrooms
One shallot
250 grams of cottage cheese
250 grams of mozzarella
50 grams of grated Parmesan cheese
1 small glass of white wine
2 tablespoons of bechamel
500 grams of puff pastry

For the mornay sauce

500 ml. of fresh whole milk
100 grams of butter
50 grams of flour
1 egg yolk
100 ml. of cooking cream
50 grams of grated Parmesan cheese
Salt, pepper and nutmeg

Preparation of mornay sauce

In a thick-bottomed steel pot, melt the butter then add the flour
Let it toast, stirring constantly with a wooden spoon then pour in the milk then continue to mix
Season with a pinch of salt, pepper and a grating of nutmeg
Continue cooking the sauce, stirring constantly, until it is thick and velvety
At this point, remove the sauce from the heat, let it cool then add the grated cheese, the cream and the egg yolk
Mix everything well then pour the sauce into a ceramic or porcelain bowl
Close with plastic wrap and let the mornay sauce cool

Preparation of mushroom ravioli

After cleaning the mushrooms, pour them into a non-stick pan together with the chopped shallot with a drizzle of oil
Stir constantly with a wooden spoon, after a few minutes add the wine then cook over medium heat for at least 20 minutes.
After the time has elapsed, transfer the mushrooms to a very large bowl and add the ricotta, the mozzarella cut into small pieces and two tablespoons of bechamel.
Mix everything well until you get a well blended mixture
Once the mushroom filling is done, we just have to prepare the ravioli; for this we need the puff pastry that you can buy ready-made or prepare at home. If you don't know how puff pastry is made, we recommend reading the article "How to make ravioli stuffed with vegetables"
Lay the puff pastry on the table, take the mushroom filling and make lots of small, identical balls to be placed in a row with the same distance from each other
Brush the pastry with egg white, which will serve as a glue
Close the dough and make the moist parts fit together
Cut the row discarding the excess pasta then cut the ravioli one by one
Arrange the ravioli in a greased baking dish, season with the mornay sauce and sprinkle with grated cheese
Bake in a preheated oven at 180 degrees for 15-20 minutes (in any case until cooked).

Serve the freshly baked ravioli