Contributed by: Chef Michael Sanguinetti
Wild Mushroom Ravioli and Basic Pasta Dough
Intueat’s Wild mushroom ravioli recipe by chef Michael Sanguinetti is a crowd pleaser
Ingredients:
FILLING INGREDIENTS:
2 pounds oyster mushroom, Rough Chopped
1 bulb Shallots, Minced
2 Tbsp Extra Virgin olive oil
1/2 pound Ricotta cheese
1/2 pound Goat cheese
1.5 oz parmesan cheese
1.5 oz Fresh Parsley, Chopped
to taste Salt and pepper
BASIC PASTA DOUGH INGREDIENTS:
1 3/4 pounds All-purpose flour
2 teaspoons Salt
6 each Eggs
3 1/2 tablespoons Water
3 tablespoons Vegetable or olive oil (optional)
1 teaspoon Black pepper, ground
Directions:
- FILLING INSTRUCTIONS:
- 1. Heat Oil in a pan big enough to Sauté mushrooms.
- 2. Sauté shallots until Aromatic
- 3. Add mushrooms, season with salt and pepper.
- 4. Cook until soft, periodically tasting for seasoning, adding more seasoning to taste.
- 5. Get cheeses together.
- 6. In a robot coupe or food processor. Add mushrooms, ricotta, goat cheese, and parmesan. Puree until smooth. Season to taste.
- 7. Add parsley.
- 8. Taste again and make sure that it is not too salty or needs more salt.
- BASIC PASTA DOUGH INSTRUCTIONS:
- 1. Combine the flour and salt in a large bowl, making a well in the center.
- 2. Place eggs, water, oil (if using), and pepper in the center of the well. With a fork, gradually pull the dry ingredients into the egg mixture. Stir until a loose mass forms. As the dough is mixed, adjust the consistency with additional flour or water.
- TO ASSEMBLE
- 1. Turn the dough out onto a floured work surface and knead until the texture has become smooth and elastic about 4 to 5 minutes.
- 2. Gather and smooth the dough into a ball, cover and let the dough relax at room temperature for at least 2 hours.
- 3. Roll the pasta dough into thin sheets and cut desired shapes by hand or by using a pasta machine.
- The pasta dough can be cooked immediately or can be held under refrigeration for up to 2 days.
