Name: Mushroom ravioli
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 250 g flour cake; 250 g semolina fine; 15 ml fresh chillies 573; 300 g eggs; 3 shallot finely chopped; 300 g portabellini mushrooms finely chopped; handful fresh thyme; 250 ml cream; 15 ml parmesan cheese finely grated; parmesan cheese cubed; oil truffle; micro herbs

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Ingredients (12)

Dough:

250 g	flour — cake
250 g	semolina — fine
15 ml	fresh chillies — 573
300 g	eggs

MUSHROOM FILLING:

3	shallot — finely chopped
300 g	portabellini mushrooms — finely chopped
handful	fresh thyme
250 ml	cream
15 ml	parmesan cheese — finely grated

To finish:

	parmesan cheese — cubed
	oil — truffle
	micro herbs

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Method:

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

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