Hola mi amigos! Hope you all had a spectacular weekend. The weather here in DC was GLORIOUS! I didn't want this weekend to end. We spent a ton of time outdoors and even braved the tourist crowds to go see the cherry blossoms. The only think that is stopping the Sunday night blues from setting in is that Game of Thrones starts up again!
I made this ravioli last weekend for Easter. Normally, we are around family and all of the traditional fixins', but this year we were on our own. While perusing the Courthouse farmer's market, I saw a vendor selling these lovely wild mushrooms and decided to make something special with them.
I just edited the pictures and wrote the recipe and I'm exhausted from just doing that! It didn't seem as elaborate while I was making it. If you've never made ravioli before, don't be scared. The most difficult part is getting the hang of making pasta. Here is a great video to get you acquainted with the process.
To tackle this dish, just take it one step at a time. Make the pasta. While the dough is resting, make the filling. Roll out the pasta. Make the Ravioli. Prepare the sauce and garnishes. This is an instance in which doing the prep work ahead of time will make your life infinitely easier.
Alright guys... it's Game of Thrones time. Timeth to goeth!
Wild Mushroom Ravioli
Sheets of pasta (recipe and instructions here)
1 egg yolk
1 2/3 cups all purpose flour
generous pinch of salt
First, you need to make the pasta. I have included a link above on how to make it in a mixer. This time, I felt like kneading the dough with my hands.
Place the flour on the counter and form a well. Beat eggs, yolks and salt in a separate bowl with a fork and pour into the well. Gradually pull the sides of flour into the wet mixture and incorporate until a shaggy ball of dough forms. You may have to add a few tablespoons of water to bring it all together.
Continue to knead the ball of dough for at least 15 minutes. You are looking for the dough to become elastic and smooth. Cover with plastic wrap and refrigerate for at least 30 minutes (now is a good time to make the filing).
After filling is done, feed through pasta roller until you get to the third last setting. On my Kitchen Aid attachment, it is 6 on the dial. Make sure you keep flouring both sides of the pasta when it is rolled out. Sticky pasta can ruin the dish. Keep sheets of pasta divided by wax paper and make sure each side is floured.
1 pound wild mushrooms
1/4 cup minced onion
2 garlic cloves, minced
2 tablespoons of olive oil + 2 tablespoons butter
1 1/2 teaspoons herbs de Provence
1 ounce goat cheese
2/3 cup ricotta cheese
1/4 cup grated parmesan cheese
Reserve about 1/2 cup of the prettiest looking mushrooms for later. Those will be used to saute and serve on top of the ravioli.
Chop the rest of the mushrooms into very fine pieces. Mince both onions and garlic. In a large pan, heat up butter and olive oil over medium heat and add chopped mushrooms, onion, garlic and herbs de Provence. Season with salt and pepper. Cook for at least 6 minutes, until soft and caramelized.
Remove from heat and place mushroom mixture into a large mixing bowl. While hot, add goat cheese, ricotta and parmesan and mix until combined. Set aside and prepare the pasta sheets.
1 egg, beaten
flour for dusting
Place 1/2 tablespoon of filling on the pasta sheet, spacing appropriately apart so you can cut individual raviolis. In between each dollop of filling, brush pasta with a beaten egg. Fold pasta over and use hand to press out air bubbles and seal edges. Using a knife or ravioli cutter, cut the ravioli. Pick up each piece and press edges again to ensure all air is pressed out and that the edges are sealed.
Place ravioli on wax paper lined cookie sheet, dusted with flour. You can layer ravioli on top of each other, separated by wax paper dusted with flour. At this point, you could also freeze ravioli, but if going that route, freeze in only a single layer.
Prepare garnishes and bring a pot of water to a boil.
Sauce and Garnishes
extra mushrooms for sauteing + 1 tablespoon of each butter and olive oil
4 tablespoons of butter (truffle butter is even better)
2 tablespoons flour
1/3 cup white wine
1/3 cup chicken stock
2 tablespoons cream
1/4 cup toasted pine nuts
2 tablespoons chopped tarragon
In a pan, heat butter and olive oil over medium high heat. Add reserved mushrooms and saute until soft and caramelized. Remove from pan and set aside.
In the same pan, add butter and melt over medium heat until slightly browned. Add flour and cook for 1-2 minutes. Add wine, stock and cream and whisk until smooth. Salt and pepper to taste.
Drop ravioli into boiling water. Once the float, they are done. Add directly to the sauce and add some pasta water (if needed) to thin out. Turn ravioli onto each plate and top each plate with sauteed mushrooms, toasted pine nuts, tarragon and shaved parmesan.