Go On, Share It! You know you want to 😉
Share on Facebook0Tweet about this on TwitterPin on Pinterest5.1kShare on Yummly480Share on StumbleUpon21Share on Google+1Share on LinkedIn0Share on Reddit0Email this to someone
Mushroom-Ravioli-Square

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.

Mushroom-Ravioli-close-up
Balsamic Mushroom Ravioli
A grown up Balsamic Mushroom Ravioli that is well worth the effort to make for those of you that love Garlic and Mushrooms!Yum
Write a review
Print
Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
Ingredients
For the filling
  1. 2 Tbsp Olive Oil
  2. 6 Garlic Cloves: Finely diced
  3. 1 Onion: 125g, finely diced
  4. 400g Mushrooms: Finely Sliced
  5. 1 Sprig Fresh Thyme
  6. 2 Tbsp Balsamic Vinegar
  7. 50g Breadcrumbs
  8. 100g Mascarpone Cheese
  9. 15g Parmesan Cheese
For the Pasta
  1. 3 Eggs: Crack them into a bowl and weigh them
  2. Plain Flour: 00 if possible. Multiply the weight of the eggs by 1.5 to ascertain the amount of flour required
For the Sauce
  1. 100g Unsalted Butter
  2. 2 Garlic Cloves
  3. Handful of fresh Parsley
  4. Parmesan Shavings for garnish
Instructions
For the filling
  1. Heat the oil over a medium high heat and add the onions and cook until browned, 10 minutes approx
  2. 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
  3. 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
  4. Then set aside the mushrooms and allow to cool completely
  5. 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
For the Pasta
  1. Bring together the eggs and flour and knead until silky, then set aside for an hour and roll into long sheets For full instructions click here
  2. Then pipe in about a heaped teaspoon full of the filling into the centre of a square of pasta approximately 8cm by 8cm in size.
  3. Brush the edges of the pasta with water and place a second piece of pasta over the top and seal, it is vitally important to ensure that you have left no air inside the parcel
  4. When you have all of your pasta prepared, drop them into rapidly boiling water and they are cooked 30 seconds after they begin to float
For the Sauce
  1. Add the butter to a pan over a medium heat and add in the two garlic cloves that you have bruised to release the flavour
  2. Cook for 10-15 minutes skimming off any foam periodically, just before serving throw in the set aside mushrooms to warm up then add in the parsley
Notes
  1. Yum
Krumpli http://www.krumpli.co.uk/
Balsamic and Garlic Mushroom Ravioli
Saucy Saturdays

I’m playing with my very first link party with some wonderful foodie bloggers, you should definitely go check them out or indeed the link party by clicking on the image to the left!  Thank You 🙂

Jennifer: Take Two Tapas

Swayam: La Petit Chef

Dini: Giramuks Kitchen

Christine: Mid Life Croissant (Possibly the finest name for a foodie blog ever conceived)

Go On, Share It! You know you want to 😉
Share on Facebook0Tweet about this on TwitterPin on Pinterest5.1kShare on Yummly480Share on StumbleUpon21Share on Google+1Share on LinkedIn0Share on Reddit0Email this to someone