MUSHROOM & RICOTTA RAVIOLI
Classic homemade mushroom ricotta ravioli meet the big flavours of porcini mushrooms. Served with a sage brown butter sauce that adds to the luxury.
350g Type ‘00’ Flour, plus extra for dusting
150g Fine Semolina, plus extra for dusting
10 Egg Yolks, whisked
3 Eggs, Free Range, whisked
MUSHROOM & RICOTTA FILLING
60g Dried Porcini Mushrooms
150g Chestnut Mushrooms, diced
2 Shallots, finely diced
2 Garlic Cloves, minced
15ml White Wine Vinegar
1 Large Bunch of Basil, finely chopped
1 Large Bunch of Parsley, finely chopped
A Generous Pinch of Salt and Pepper
BROWN BUTTER SAUCE
125g Butter, cubed
1 Shallot, minced
A Clove of Garlic, minced
1 Small Bunch of Sage
Juice of Half a Lemon
Extra Virgin Olive Oil
THE PASTA DOUGH
1. Place the flour and semolina in a large mixing bowl and mix until evenly combined. Make a well in the centre and add in the eggs and yolks. Using a fork, gradually bring in some of the flour from the outside into the eggs until the mixture becomes stiff. Bring the dough out of the bowl and onto a lightly floured surface and knead the dough for 5-10 minutes until the dough is velvety and smooth. Wrap the dough in clingfilm and leave to rest for at least 30 minutes.
THE MUSHROOM & RICOTTA FILLING
1. To make the filling, place the dried mushrooms in a bowl and pour over hot water to rehydrate. Place a large pan over a medium heat with a splash of olive oil and add in the onion, sweat the onion for 3 minutes until starting to colour and then add in the minced garlic and cook for a further 2 minutes, stirring frequently to prevent the onions from burning. Finally, add in the vinegar, rehydrated mushrooms and chestnut mushrooms and cook for a further 3 minutes. Remove the pan from the heat and allow to cool.
2. Once cooled tip onto a large chopping board, add the chopped herbs and dice the mixture into a fine and even consistency. Combine with the ricotta and season to taste with salt and pepper.
THE MUSHROOM RICOTTA RAVIOLI
3. To make the ravioli, divide the pasta dough into quarters, this will make your life much easier, and roll out to the thinnest setting of the pasta machine or as near as you dare with a rolling pin. Onto a well-floured surface, lay down two sheets of pasta and spoon out heaped tablespoons of the filling in a line. I used an 8cm round cutter and left approximately 4 cm between each blob of filling – regardless of the size of your cutter, just make sure you leave enough space between each blob of filling that you won’t overlap when cutting your ravioli out.
4. Brush the edges around the filling with a little water and then fold over the other pasta sheet. Making sure to squeeze out any air, carefully press down around the filling to seal the pasta and then cut out the ravioli. Place the finished ravioli on a tray lightly dusted with semolina.
5. Repeat until all of the filling is used up.
6. Cook the ravioli in batches in a large pan of salted boiling water for 2-3 minutes or until al dente. Remove from the pan and set aside on some kitchen roll.
THE BROWN BUTTER SAUCE
1. Place a large pan over a medium heat and add in the cubed butter and cook gently for 3 minutes until the butter has melted and is starting to colour and beginning to smell nutty. Pick the sage leaves and divide into thirds, finely dice two-thirds of the leaves and add into the butter along with the minced garlic and shallot. Cook for another minute and then add in the remaining whole sage leaves followed by a squeeze of lemon juice. Cook until the whole sage leaves have caramelised.
2. Finally add in the ravioli, gently tossing until glazed in the glossy sauce. Finish the mushroom ricotta ravioli with a grating of parmesan cheese and serve immediately.