Mushroom Ravioli

Mushroom Ravioli

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 Prep Time40 minutes

 Cook Time20 minutes

 Total Time1 hour

Ingredients

• 1 batch homemade pasta dough

• 1 tablespoon oil

• 17.5 oz (500g) Chestnut mushrooms (cremini) , sliced

• 2 shallots finely chopped

• 1 clove garlic

• 1 sprig thyme

• 1 heaped tablespoon ricotta

• 2 tablespoon parmesan freshly grated

• salt & pepper to season

For The Sauce

• ½ tablespoon oil

• 1 cup (250ml) double cream (heavy cream)

• 2 tablespoon parmesan freshly grated

• 1 clove garlic

• 1 pinch nutmeg

• 1 sprig thyme

• salt & pepper

Instructions

To Make The Filling

• Heat a 1 tablespoon of olive oil in a medium-sized pan, once hot add the finely chopped shallots & sauté until soft & translucent

• Add the chopped mushrooms & cook down until reduced in size & softened. Add the garlic & thyme & a good pinch of salt & pepper, fry for 1-2 minutes. Set aside & let cool for 5 minutes.

• Add the cooled mushroom mixture to a food processor with parmesan & ricotta. Blitz until smooth & pate like.

Assembly​

• Using homemade pasta dough, roll it out from the widest setting to the third last setting (usually number 7). Lay one sheet of pasta down and place around 1 heaped teaspoon of mushroom mixture in the middle of the pasta sheet 1 inch apart.

• Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling.

• Technically these are called mezzaluna (half moons) because they are folded over and don't have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers.

• Seal the top of the dough with your thumb whilst holding the two edges. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly.

• Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch

• Once the Ravioli (or mezzaluna) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes. Meanwhile make the sauce.

To Make The Sauce

• Heat a little oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt & pepper. Stir & bring to a boil.

• Let it boil for 30-40 seconds then turn low & add the freshly grated parmesan. Stir until slightly thickened turn off the heat & add the cooked ravioli straight from the water using a slotted spoon.

• Toss in the sauce and serve.