Wild Mushroom Ravioli
Admittedly borrowed the idea from a couple of other recipes and mixed them up a little, this meal is completely vegetarian yet tastes very meaty through the use of wild mushrooms. Serve with the Petit Pois sauce and mixed or roasted vegetables for a bit of sweetness.
This recipe calls for whole wheat to make it healthier — but use "00" flour should you prefer more conventional pasta.
If you've never made fresh pasta before, it's actually very easy but before you embark into this you will need a pasta press — this recipe doesn't require a cutter so the regular "lasagna" sheet press will do. You can find a cheap one here.
STEP BY STEP
Making fresh pasta
- Place the flour into a bowl or on a counter, make a well and crack an egg into it.
- Start mixing with a fork starting from the middle and gradually incorporating the flour into the egg. When it looks you're running out of liquid, add a tiny bit of water (up to a couple of tablespoons) and start mixing with your hands. It will feel a bit drier and rougher than regular bread dough.
- You then want to knead the dough for a few minutes until it starts to look smooth and become a bit stretchy. If you use wholewheat flour, the dough may be too thick to use a kitchen aid with a dough hook — I'm afraid you'll have to use your hands and a bit of elbow grease!
- When the dough is looking smoother, cut it into pieces and roll them into balls roughly a couple of inches wide.
- At this point you can follow the instructions from your pasta maker. I usually start from a thickness of "1" and pushing the dough through a few times, especially if using wholewheat flour. I tend to push it though (it might start breaking up a bit), fold it on itself once, turn it 90º and push it through again 4-5 times until it comes out in a clean piece. Then reduce the thickness to "2", and do the same thing 4-5 times. You should then be able to push it through 3 to 5 easily and end up with "lasagna" sheets like in the pictures below. At this point, I leave them to dry for a bit while preparing the filling at which point they will be ready to use.
- If you're using fresh mushrooms, skip to the next step. If you're using dried mushrooms, you need to prepare them a little ahead of time. Pour boiling water over the dried mushrooms and leave to sit for 30 mins. Discard the water. Then boil them in salted water for about 30-45 minutes. Then drain, and they're ready to use.
- Slice the mushrooms very thinly with a sharp knife
- Chop the parsley and basil
- Chop the cloves of garlic very thinly as well
- Add a small knob of butter or oil into a frying pan and pan-fry the mushroom on low heat with the parsley and basil for about 10-12 minutes
- When the mushrooms are almost done, add the chopped garlic and give it another 5-10 minutes until the garlic looks cooked
- Place the mushrooms in a bowl to cool down for 5-10 mins
- Add an egg yolk, a table spoon of fat free yogurt and stir until properly blended
- Add a bit of salt and pepper to taste
The petit pois sauce
- This one is fairly straight forward. Place the peas (defrostedm if using frozen peas) into a blender, add a teaspoon of english mustard, a small amount of fresh mint to taste (I use a couple of leaves), salt, pepper to taste and blend!
- The sauce should be the consistency of a slightly liquid mash, add a bit of water if too thick
- I use a small ramekin for this, but you could use a muffin tin or something of a similar size
- Lightly oil the bottom of the container
- Cut a square of the fresh pasta and place it at the bottom, make sure not to tear it. It should cover the bottom and sides of the container — as if you were making a pie!
- Place a couple of tablespoons of the mushroom filling into it
- Wet the "rim" of the pasta with a bit of water using your finger to make it sticky
- Place another square of fresh pasta on the top
- Using a fork — apply pressure around the rim, this will have the effect of sealing the pasta and also cutting it into the right shape. Discard any unused pasta.
- Carefully lift the parcel from the container - I use the tip of a knife to detach it and a table spoon to lift it carefully and drop it into my hand
- You should have enough to make 4 ravioli
- Two ways of cooking the ravioli depending on your preference — either steam it (as pictured) for about 15 minutes, this prevents the filling from leaking out but gives a thicker texture to the ravioli. The alternative is to "poach" them in salted boiling water — just be certain the raviolis do not have any holes in them or the filling will leak.
Constructing the dish
- Pour a couple of tablespoons of pea sauce on a place and carefully place the ravioli on top of it, press lightly on the ravioli for effect.
- Pour more pea sauce over the ravioli
- Sprinkle some sea salt on top
- Serve with mixed or roasted vegetables
For 4 ravioli.
For the pasta
- 100g wholewheat of 00 flour
- 1 egg
- a small amount of water
For the filling
- 200g-300g wild mushrooms (fresh better, but dried is OK)
- fresh basil
- fresh parsley
- 1 egg yolk
- 2 cloves of garlic
- 1 tablespoon of fat free yogurt
- a small pinch of brown sugar
- freshly ground pepper
For the sauce
- fresh petit pois / garden peas
- fresh mint
- English mustard
- freshly ground pepper