Mushroom Ravioliwith fresh pasta and butter
Handmade fresh egg pasta ravioli filled with richly reduced mushrooms, served with emulsified butter and Parmesan cheese.
Ravioli requires elastic dough rolled into thin sheets, a cold and relatively dry filling, and sealing without air pockets. In this version, mushrooms sautéed with garlic form the filling; a brief cooking finishes in butter combined with pasta water.
Ingredients
Dough
Seasoning
Filling
Sauce
Filling and sauce
Seasoning
Preparation
Prepare the dough
Mix flour, eggs, olive oil, and part of the salt; knead until smooth, cover, and rest for 30 minutes.
25 minutesMake the filling
Sauté mushrooms and garlic in 20 g butter until all moisture evaporates; cool and mix in part of the Parmesan.
20 minutesRoll out and fill
Roll thin sheets, distribute small portions, remove air, seal, and cut thirty ravioli.
55 minutesCook and emulsify
Cook in salted water for 3 to 4 minutes and toss in remaining butter with pasta water; finish with Parmesan.
10 minutes
Substitutions
Other fresh mushrooms can replace button mushrooms, provided their moisture is fully reduced.
Storage
Cool within two hours, cover, and keep refrigerated in a shallow container.
Approximate shelf life: Up to 3 days under refrigeration.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
