I posted up a pasta recipe not so long ago and as our chickens and ducks are pumping out eggs like nobodies business I figured why not go all out on the pasta front and knock up some mushroom ravioli. Naturally it does help that we are not a slave to the garden at the moment as Mother Nature has delivered some unseasonably wet and mild weather this summer, so we could spend a little time getting a production line going and have a bit of fun. Whilst I do love slow cooking most of my recipes are pretty simple affairs that do take a little time to make but are typically fairly low maintenance affairs, this on the other hand is a little different. It is not particularly difficult, but it does require a little time and a bit of space, but we set aside an hour or so and set up ‘team Krumpli’ and my wife and I had great fun working together creating these parcels of ‘balsamicky’ ‘garlicky’ treats.
I have posted quite a few recipes that were reminders of my childhood. but when I was growing up Ravioli came in tins and was smothered in the same old sauce that spaghetti hoops came smothered in and heaven knows what the insipid and mushy filling was in them. These mushroom ravioli could not be further from those memories, they are definitely much more grown up and definitely aimed at those that love garlic, which of course you could tone down if you wish. You could top this dish with some truffles if you would like it to be be even more indulgent, but I am a simple chap and went for Parmesan instead… That and the fact that adding truffles to this dish would blow our monthly food budget 😉
If I were to identify a gap in my food ‘knowledge’ that I would like to narrow I would say without hesitation that the gap is mushrooms, I love them but I really am rather unadventurous in the types of mushrooms I use. Once I head beyond the button, portabello & chestnut variety I have to confess I am a little lost, I would love to be able to forage for different mushrooms and I live in the perfect place to do it, but my language skills really would not stand up to the teaching involved in ambling around the local coppices and forests looking for fungal treats. We do actually have a little ‘mushroom’ office at a market hall in a relatively nearby town but it is only open at stupid o’ clock in the morning, but you can take in your foraged fungal treats and they will tell you whether they are edible or not, maybe one day I will be up early enough to give it a whirl. Maybe then my next mushroom ravioli dish will feature wild mushrooms, but for now, plain old button mushrooms it is.
Whilst developing this recipe for mushroom ravioli it was a pretty easy decision as to what to pair up with the mushrooms for the filling, as far as I am concerned there are two flavours that are perfect with mushrooms, Garlic and Balsamic Vinegar. So flavours identified of we delved into the world the world of ravioli, despite being a dab hand at knocking up a quick pasta it is fairly rare for me to stuff pasta so to start off with things were a little slow but soon my wife and I got into our stride with Julie running the piping bag with the mushroom stuffing and me on sealing, shaping and finishing duties. It was really nice for both of us working together on a dish, usually cooking is a solo activity with one person chatting away distracting the other from what they should be doing, so to share making something this delicious was a bit of a giggle and a refreshing change.
A grown up Balsamic Mushroom Ravioli that is well worth the effort to make for those of you that love Garlic and Mushrooms!
Course Main Course
For the filling
6Garlic Cloves: Finely diced.
400gMushrooms: Finely Sliced
1Sprig Fresh Thyme.
For the Pasta
3Eggs: Crack them into a bowl and weigh them
Plain Flour: 00 if possible. Multiply the weight of the eggs by 1.5 to ascertain the amount of flour required
For the Sauce
Parmesan Shavings.For garnish.
For the filling
Heat the oil over a medium high heat and add the onions and cook until browned, 10 minutes approx
Add the garlic and thyme and cook for 1 minute and then add the mushrooms and cook for 5-7 minutes until nicely browned. It helps to do this in two batches to prevent the pan from being over crowded
Return all of the mushrooms to the pan and add the salt and a generous twist of freshly ground black pepper and the balsamic vinegar and cook until completely reduced
Then set aside the mushrooms and allow to cool completely
When cooled set aside 125g of the mushrooms for the dressing and add the remainder to the breadcrumbs, mascarpone cheese and the parmesan cheese and blitz in a food processor into a course paste and test for seasoning adding more salt and pepper if required
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