Fancy mushroom ravioli recipe
STEPS 5 INGREDIENTS 10 (inc. fresh pasta) TIME 40 MINS
This particular mushroom ravioli recipe doesn't actual seal its parcels - instead we offer up restaurant-quality 'open' ravioli, which are like posh pasta sandwiches.
The whole thing takes 40 minutes start to finish, but that includes making fresh green spinach pasta from scratch. Plenty to learn here!
One quick recommendation: on the mushroom front, almost whatever wild-looking mushrooms you can buy will work great. Chanterelle mushrooms are also a great choice or even fancy Italian porcini (if the packet kind, you may have to soak these in water first).
Which should you avoid? Button mushrooms! These nasty rubbery beasts will, in my opinion, ruin this dish - so be sure to hunt out the good stuff!
Serves 2 (4 large ravioli per person)
450g/16oz fresh wild/chanterelle mushrooms
100g/3.5oz small cherry tomatoes (rinsed and halved)
500g/17.5oz plain/all-purpose flour (ideally '00' super-fine type)
200g/7oz fresh or frozen spinach
Small glass of white wine
Extra virgin olive oil
Herbs: 5-10 fresh basil or parsley leaves (rinsed)
STEP 1 - First we'll prepare our spinach mixture before heading to step 2 to create the fresh green ravioli:
- If using fresh spinach, first remove the stems and rinse leaves.
- Add spinach leaves to large frying pan, plus 2 tablespoons of water, and fry on medium heat until it completely wilts (losing its volume) - approx. 5-7 mins. Note - you can do this from frozen.
- Drain excess water and blend wilted spinach in food processor until smooth.
STEP 2 - Now we'll make our green pasta (also described on this page).
- On a clean work surface, pour out the floor and shape this into a bowl shape.
- Crack the 2 eggs into the bowl (keep one shell), and add enough salt to cover each orange yolk.
- Fill both halves of one leftover shell with processed spinach and also add this spinach into the bowl too.
- Use a flat fork to mix the central spinach and egg mixture, adding a little flour from the walls to thicken it as you go.
- When the mixture is thick and smooth, thin the bowl's walls by removing extra flour (1cm thick is plenty), then mix walls and center mixture with your fingers until a dough begins to form (add a little extra flour if still very damp after two minutes).
- When a green dough has started forming, form a ball then flatten this firmly with your palm.
- Now fold the dough in half, flatten it again and repeat. Continue for at least 5 mins, adding just small amounts of flour if the dough continues to stick.
- When you can cut through the dough ball and see tiny air dimples it's ready.
- Form the dough ball one more time, lightly flour it and leave it to breathe for 5 mins.
- Then simply roll out this dough with a rolling pin until very thin (1-2mm or 1/8th inch is perfect). Allow 8-10 minutes.
- When flat, cut into large circles (8 in total, to serve 2 people). I cut around the edge of a large jar measuring 5 inches (12cm).
STEP 3 - Now we'll prepare the mushroom ravioli filling:
- First, use kitchen paper to wipe off any excess dirt from the mushrooms (just shake the tiny ones).
- Roughly chop any huge mushrooms into large chunks.
- Rinse and halve the cherry tomatoes.
STEP 4 - Now let's cook these veggies.
- Melt the butter in a frying pan on a medium heat.
- Throw in basil/parsley, mushrooms, 5 or 6 cherry tomatoes, and a little salt and pepper.
- Fry, stirring regularly, for 5 mins, then add wine.
- Cook for another 5-7 minutes, until most of wine evaporates and mushrooms soften.
STEP 5 - Drop ravioli circles into a full pan of boiling, well-salted water.
- After they rise to the surface, boil for 2-3 minutes more, then drain.
- Drizzle a little oil onto each plate
- Place 4 ravioli circles on each plate
- Fill each 'raviolo' with mushrooms, then place their respective 'lids' on top.
- Add a small portion of remaining cherry tomato halves to side of each plate.
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