אל על | אטמוספירה

Heavenly Polenta Ravioli | Serves 2–3 people Dough Preparation:

Ravioli Dough Ingredients: 100g flour 1 egg 1 tbsp olive oil A pinch of fine salt

Place the flour in a mound on your work surface and make a wide well in the center. Crack the egg into the well, add the olive oil and salt on top, and begin whisking the ingredients in the center. Gradually incorporate more and more flour until a soft, elastic dough forms—not too hard and not sticky. Important: Lightly flour your work surface and pasta machine. Roll the dough through the pasta machine, starting at the widest setting and gradually decreasing until you reach a thickness of about 1/2 (setting). Fold the pasta sheet in half, mark the halfway point, then unfold it. Place small spoonfuls of filling on one half of the sheet, leaving a finger-width space between each. Fold the empty half over the filled half. Press around the filling with your fingertips to seal, then cut the ravioli so the filling is centered. You can reuse leftover dough by re-rolling it through the machine. Place the finished ravioli on a floured surface in a cool area. Bring salted water to a boil and gently place the ravioli in. Cook for about 1 minute. Filling Preparation: In a saucepan, bring the milk and cream to a boil. Lower the heat and gradually add the polenta, Parmesan, and salt while whisking constantly. Once the mixture thickens, add the butter and stir for another minute. Remove from heat. Let the polenta cool, then transfer it to a piping bag. Make sure the texture is smooth and easy to work with—not too thick.

Polenta Filling: 50 ml heavy cream (or non-dairy cream) 130 ml milk (or non-dairy milk) 1g salt 20g polenta flour 5g Parmesan cheese 10g butter Sauce Ingredients: 1 tbsp oil 1 medium white onion, finely chopped A pinch of white pepper 1/2 tsp salt 1/4 tsp sugar 200g plant-based cooking cream

Sauce Preparation: Sauté the onion over medium heat. Add the spices (including salt and sugar) and stir for about a minute. Add the cream and bring to a boil. After about 4 minutes, stir in the truffle paste and turn off the heat.

(or dairy cream) 1 tsp truffle paste

Mushroom Topping: 2 packs of torn mushrooms 2 tbsp olive oil 2 sprigs of thyme Salt to taste

Mushroom Preparation: Mix all ingredients and roast in the oven at 200°C (392°F) for about 7 minutes.

Assembly: Prepare the mushrooms and sauce before cooking the pasta. Place the cooked ravioli into the sauce, then top with the roasted mushrooms. P.S. If you're making the dairy version, treat yourself to some grated cheese on top.