Made-For-Two Wild Mushroom Ravioli

2/21/2011

Most of the cooking I do is on my own, because I tend to have more free time than Andy (MBA countdown: t-minus 10 months). When I do get a chance to have my favorite sous chef help me out, I have the opportunity to try more challenging recipes. This time, we chose to make ravioli for the first time. The recipe starts with a simple pasta recipe, found here.

Filling:

1/2 cup oyster mushrooms, chopped

½ cup shiitake mushrooms, chopped

½ cup ricotta cheese

1 tbs olive oil

Salt and pepper to taste

Sauce:

2 cups chopped ripe tomatoes (I got mine from the farmers market)

4 cloves of garlic, sliced

¾ cup heavy cream

¾ cup shredded Parmesan

1 tbs cornstarch

Salt and pepper to taste

Dash of basil, marjoram and oregano.

Instructions:

Make pasta dough according to directions and let rest for 20 minutes. While dough is resting, heat oil over medium heat. Add chopped mushrooms and cook until soft. Let mushrooms cool for a few minutes and then place in mixing bowl with ricotta cheese and mix together. Set aside.

Roll out pasta dough to ½ inch thickness on well floured surface. Cut into smaller sections. Run through pasta maker, set at a thickness of six. Run through again with pasta maker set at two. Flour generously between. Place one sheet of pasta on the ravioli maker, press down to make well for filling. Fill each ravioli square with ½ tsp of filling mixture. Place another sheet of pasta over the first sheet and roll until edges show through. Remove individual ravioli and place on floured surface.

Boil large pot of water for pasta. Coat a large saucepan with a little olive oil and turn to medium heat. Add garlic and cook until it begins to brown. Add chopped tomato and cook for 3 minutes until tomatoes soften. Slowly add cream and spices, including salt and pepper. Add ravioli to boiling water and cook for 4-8 minutes, until ravioli is soft (we had to test ours a few times to get it right). While pasta is cooking, add cornstarch to sauce. Once incorporated, add Parmesan and stir until melted. Plate the pasta and top with sauce and sprinkle with more Parmesan. Enjoy!

This was easily one of my favorite recipes thus far, probably because the rich flavor of the mushrooms was strong enough to come through the flavors of the sauce. Definitely one we will make again.

See more pictures and other recipes by visiting In the Kitchen Without a Road Map.

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