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Mushroom Ravioli
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| Author: | Andrew Zimmern
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Everyone thinks ravioli is hard to make at home, but nothing is easier, or more fun to make with the kids than these simple little pasta pockets. Experiment with your own fillings and sauces—the technique is what counts here the most.
The Filling
3 T. butter
1 lb. mixed wild and cultivated mushrooms (cremini, shiitake, trumpet, oyster, etc.)
3 T. minced shallots
1 T. fresh thyme
A pinch or two of ground nutmeg
2 or 3 T. of a really good Spanish sherry
1 egg, beaten
1/3 c. fresh, toasted bread crumbs
1/2 c. ricotta cheese, drained
3 T. of a stellar pecorino Romano, grated
2 T. mascarpone
Place butter in large pan over high heat. Add mushrooms, shallots, thyme, and nutmeg. Saute until mushrooms are golden brown. Add sherry and cook for 1 to 2 minutes, until evaporated. Place contents of pan in food processor and pulse to combine. Place ground mushrooms in a work bowl and stir in egg, bread crumbs, and cheeses. Season with sea salt and ground pepper and set aside.
The Sauce
1/4 c. fresh virgin olive oil
A pinch of red chili flakes
A sprig of thyme
A sprig of sage
1 crushed garlic clove
Heat olive oil in small saute pan and season with chili flakes, thyme, sage, and garlic. When aromatic, spoon out solids and drizzle ravioli with sauce.
The Assembly
2 beaten eggs, mixed with 2 T. water
48 wonton wrappers or fresh pasta
sheets, cut into 48 2-1/2-inch squares
Lay out 6 wonton wrappers or pasta squares at a time. Working quickly, brush pasta with egg wash. Spoon a t. or so of filling into center of each square. Lay another piece of pasta directly over filling and seal with your fingers, pushing out any air as you seal the last side. Repeat until all 24 pieces are made. Reserve.
Bring a gallon of water to a boil. Salt the water and add ravioli. Cook through and drain gently. Divide onto plates and serve, spooning sauce around plate and garnishing with grated Reggiano parmesan. Serves 4.
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