Mushroom ravioli


recipe, mushrooms, pasta

Ingredients 15
Servings 6
Time 00:45

Ingredients

  • DOUGH:
  • 250
    g
    cake flour
  • 250
    g
    fine semolina
  • 15
    ml
    olive oil
  • 300
    g
    eggs
  • MUSHROOM FILLING:
  • 3
    large shallots, finely chopped
  • 300
    g
    Portabellini mushrooms, finely chopped
  • handful
    fresh thyme
  • 250
    ml
    cream
  • 15
    ml
    Parmesan cheese, finely grated
  • TO FINISH:
  • Parmesan cream sauce
  • truffle oil
  • micro herbs
 

Method

00:20
 
Make the pasta Mix together the dough ingredients. Knead for about 100 counts until smooth – a dough mixer simplifies the task, but is not essential. Press the dough flat with your hands and wrap it in clingfilm. Rest the dough for 30 minutes in the refrigerator.

Make the filling Fry the chopped shallots until translucent. Add the mushrooms, pick the thyme leaves off the stalks and also add these. Fry slowly until the mushrooms are tender and all the liquid in the pan has evaporated. Add the cream and cook until it reduces by half and forms a thick mixture.

Stir in the Parmesan cheese and season with salt and pepper to taste. Allow it to cool completely.

Make the ravioli Divide the pasta dough into four equal portions. Use your pastamaker to roll out the dough – the thickness will depend on the settings of your machine. Don’t roll it out to the thinnest setting, because it will make the pasta too delicate. Divide the piece of rolled pasta into two and place them next to each other on a clean work surface. Spoon teaspoon-size portions of the filling a little bit apart from each other on one strip of pasta. Brush with beaten egg and place the second piece of pasta on top. With your fingers, carefully press down the pasta around each filling – watch out for air bubbles. Cut the ravioli into portions with a sharp knife or ravioli cutter, and place on a floured tray. Repeat until all the dough and filling is used up.

To serve:
Cook the ravioli in batches in lightly salted boiling water – it takes about 3 minutes to cook. Lift out, drain and serve with Parmesan cream sauce, a few drops of truffle oil, Parmesan shavings and micro herbs.

Parmesan cream sauce:

Heat 250ml cream until it just begins to boil. Stir in a handful of finely grated Parmesan cheese and stir until slightly thickened. Season to taste with salt and pepper.

Words and image:Home
magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: recipe  |  pasta  |  mushrooms
 

You might also Like

NEXT ON FOOD24X

Nana pudding

2017-10-16 15:51
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.