Ravioli Fungi
Freshly made pasta, cut into ravioli is truly a fun and social experience, and a culinary celebration in your mouth. According to my research, ravioli originated in the Northern regions of Italy, Lombardy and Piedmont.
Ingredients
- 1 oz Dried porcini mushrooms re-hydrated
- 1/3 cup Shallots minced
- 2 Tbsp Olive oil
- 1/4 lb Wild mushroom minced
- Salt + pepper to taste
- 4 cloves Garlic minced
- 4 oz Mozzarella shredded
- 1/4 cup Pramesan + extra for garnish grated
- 1 lb Fresh pasta sheets
- 4 Tbsp Unsalted butter
- 1/2 cup Mascarpone
- 4 Tbsp Italian parsley minced
- Fresh pasta dough
Instructions
- To prepare the filling; drain re-hydrated mushrooms and mince.
- In a large skillet, over medium heat, cook shallots in the olive oil until fragrant.
- Add the wild mushrooms, garlic, Mascarpone, then season to taste.
- Continue cooking until mushroom mixture is nearly dry.
- Remove mixture from skillet and scrape into a bowl then add shredded Mozzarella, Parmesan and season to taste.
- Set aside until ready to use.
- If using freshly-made pasta, divide pasta into 3 or 4 equal-sized balls.
- Using one portion at a time, either hand roll each portion flat with a rolling pin or roll out sheets using a pasta machine.
- Keep other portions covered so they don’t dry out while you’re working.
- Then, using a Ravioli tray or cutter to impress a template along one sheet of flat-rolled pasta.
- If not using a ravioli tray, simply place small amount of filling towards the bottom third of each sheet of pasta, evenly, then fold over the top to cover filling.
- Use the edge of your palm to separate each ravioli then use your pastry cutter to divide and separate.
- If using the ravioli tray, place a small amount of the mushroom mixture in the centre of every ravioli square then top with another sheet of pasta and press, cut and separate.
- Arrange cut ravioli in a single layer, onto a sheet pan heavily dusted with semolina or AP flour, until ready to cook.
- Continue this process until all the pasta/filling has been used.
- When ready to cook: bring a large pot of salted water to a boil. Reduce heat to simmer and gently lower ravioli into pot. Cook until pasta is tender, about 3-5 minutes.
- To serve, spoon a few ravioli onto individual plates and ladle a choice of sauce over the top.
