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The Global Bugs Cricket Powder Ravioli

Time for a really good and savvy dining experience, the Global Bugs Cricket Powder Ravioli. No more explanation needed.

Thanks to Khun Jay, the owner and chef at Dorigo Italian restaurant in Hua Hin. Recipe below.

https://youtu.be/QG4MJv7NNNk

Ravioli Mushrooms with Cricket Powder

Pasta Dough
100g. Cricket Power
300g. All-Purpose Flour (or Pasta Flour 00)
4 Eggs Number 0
5 tbsp Olive Oil
1 1/2 tsp Salt

Mushrooms Stuffed

250g. Champignon
50g. Cricket Powder
80ml Cooking Cream
50g. Parmesan Cheese
10 g Chopped Garlics
10 g Chopped Shallots
15 g Chopped Parsley

Mushrooms Sauce

250g. Champignon
50ml Vegetable stock
200ml Cooking Cream
50g. Parmesan Cheese
10 g Chopped Garlics
10 g Chopped Shallots
15 g Chopped Parsley

Preparation Pasta dough

Step 1
Mix eggs, flour, Cricket powder , oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with cloth bowl cover and let rest at least 30-60 minutes.

Step 2
Cut and roll as desired.
Do Ahead: Dough can be made 1 day ahead; tightly wrap and chill.

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