Thursday, 24 May 2012

Mushroom Ravioli


Big Pete told me I have ruined him! He was traveling in Denver this week and the food in his hotel was so awful that it was difficult to even eat. He told me when he receives the blog emails that get sent out, he gets all crabby if his meal wasn't as good. I thought that was just the sweetest thing to say!
 Aw...I have ruined him.

These take a bit of work but you can always buy a good quality pasta instead of making your own.Why not give it a try and make some amazing pasta that you could serve with a tomato sauce or I just made a bit of butter and oil with some garlic and Parmesan cheese.

You will need:

Filling
  • 1 small pkg mushrooms (white, cremini or mixture)
  • 1 oz dried porcini  (1/3 cup dried)
  • 1 cup boiling water
  • 1 onion
  • 3 cloves garlic
  • 1 tbsp parsley
  • 1/2 cup Parmesan cheese
  • salt/pepper
Dough
  • 2 cups flour
  • 1/2 tsp salt
  • 3 eggs
  • 1 tbsp olive oil
  • 1 tbsp parsley chopped very fine
Sauce
  • 2-3 tbsp olive oil
  • 1 tbsp butter
  • pinch of chili flakes
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley chopped fine
  • 2-3 tbsp fresh Parmesan
  • salt/pepper

Buy whatever mushrooms you like. The packages with a variety of fresh mushrooms are the best but, plain old button still make an awesome ravioli.


Step 1: Microwave 1 cup of water for 60 seconds and soak your dried porcini for 30 minutes. Set aside.


Step 2: take your fresh mushrooms and in a food processor (or knife) pulse 6 times to get a rough chop.


Step 3: put onion in food processor and get a fine dice. Crush garlic with a press.


Step 4: chop re hydrated porcini mushrooms and chop fresh parsley.


Step 5: saute onions in a bit of olive oil, salt and pepper until all the water has evaporated and the onions are just starting to brown. Add all the mushrooms and cook out water and try to dry out mixture. Lastly, add the garlic and cook a few minutes more.


Step 6: add Parmesan cheese and chopped parsley. Taste it and adjust salt and pepper if necessary. Set aside.


Step 7: in a food processor add all ingredients for dough and process until it forms a dough. Add a bit more flour if necessary. Remove from machine and knead a couple of times to make a ball. Wrap in plastic and leave on counter 30 minutes to rest.



Step 8: Divide dough into 8 pieces. With a pasta roller or rolling pin roll out thin sheets. Put a small amount of filling on one side of sheet and then fold over the other side. Carefully push out air and seal the ravioli. I have a simple ravioli cutter that I bought for $5, you can also use a cookie cutter or even a glass to cut your ravioli. Do this until all dough and filling is used.


You can also put 1 sheet on the bottom, filling and then 1 sheet on top.


Put finished ravioli on a floured surface to dry a bit.


Step 9: boil ravioli in salted water for 3 minutes.

Step 10: in a saute pan melt a bit of butter, some olive oil, slices of fresh garlic, some chili flakes, bit of lemon zest. Once ravioli are done put right into pan and add a bit of pasta water to help create silky sauce. Cook 1-2 minutes more and serve. Top with fresh parsley and Parmesan cheese salt and pepper. 


Serve right away!!! Come on....you know you want to cook that!











1 comment:

  1. I'm converted....great recipe. The pasta is very light and the flavor terrific....Just took the ravioli out of the freezer and within minutes we had the perfect meal.....Many Thanks!!

    ReplyDelete