Balsamic Mushroom Ravioli Recipe
If you love garlic and mushrooms then this impressive ravioli recipe is for you; it is also a lot simpler than you may think!
Servings 2 Servings
Calories 701kcal
Ingredients
For the Pasta:
- 1 Large Egg
- 1 Large Egg Yolk
- 130 g "00" Flour 1 Cup +1 Tbsp
For the Mushroom Duxelle Filling:
- 350 g Mushrooms 12oz
- 1 Medium Echalion or Banana Shallot 50g
- 25 g Butter 1 tablespoon + 2 teaspoon
- 4 Garlic Cloves
- 2 Sprigs Fresh Thyme
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 tablespoon Balsamic Vinegar
For the Chive Butter Sauce:
- 50 g Butter 3 tablespoon + 1 teaspoon
- 75 ml Marsala Wine ⅓ Cup
- 1 Garlic Clove
- Pinch Salt
Instructions
- Place the flour on a work surface and form a well in the centre.
- Crack the eggs into a bowl and lightly whisk them.
- Pour the eggs into the well in the flour, and using a fork, start combining them with the flour. Once the eggs are not going to run everywhere, get stuck in with your hands. Form a dough and knead until it is smooth and silky, this will take 10-15 minutes. Then wrap the pasta in cling film and refrigerate for 30 minutes.
- Brush any dirt residue from the mushrooms and cut them into a fine dice.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Heat a 30cm or 12" frying pan over a medium heat and add the butter for the ravioli filling. When it has melted and just started to foam, add the shallots and cook for 2-3 minutes, stirring occasionally.
- Add the diced mushrooms, turn the heat up a little and cook for 15-20 minutes, again stirring occasionally.
- Whilst the mushrooms are cooking peel and finely dice the garlic cloves.
- Pick the leaves from the sprigs of thyme.
- Add the garlic, thyme, salt and black pepper to the mushrooms and cook for another minute or two, stirring regularly.
- Pour over the balsamic vinegar, stir and continue to cook until you have a dry mushroom mix again. This will take another 2-3 minutes.
- Transfer the filling to a plate and allow it to cool completely.
- Roll out the pasta as thinly as you can using a pasta machine. Cut the pasta in half (wrapping up the half you are not using), then start with the thickness as wide as possible and pass it through the machine 3-4 times, folding it back up on itself to get it to fit through. Then reduce the thickness on the machine, passing the pasta through 2-3 times on each pass without folding. Repeat this until you have reached the thinnest setting on the machine. Then repeat with the other half of the pasta.
- Dust a ravioli mould with a little flour and then add a sheet of pasta (see the equipment used section to see what I use).
- Fill the ravioli mould with the duxelle filling and then, use a finger to moisten the edges of the pasta between the filling, then add a second piece of pasta, making sure to avoid any air pockets. Flip out the ravioli and cut them up as required.Repeat with the remaining pasta and filling.
- Heat a 20cm or 8" saucepan of generously salted water (I use 1½ teaspoons in a pan this size) to a boil.
- Whilst the water is coming to a boil, snip the chives for the sauce.
- Peel and bash the garlic clove for the sauce.
- Heat a 30cm or 12" frying pan over a high heat and add the marsala wine and garlic clove, then reduce the wine by half.
- Reduce the heat to medium and whisk in the butter and salt for the sauce.
- Cook the ravioli in the boiling water for 2-3 minutes.
- Add the drained ravioli to the butter sauce, sprinkle over the chives and toss to coat.
You can do this in a food processor; your dice will not be as even, but it is a huge timesaver.
Your aim is to end up with a very dry mushroom mix. As the mushrooms cook, they will give off water. You need to cook this off, and when the mushrooms are cooked, you will hear the tone change, and they will begin to fry.
DON'T SERVE THE GARLIC!
Notes
Double-check that your Marsala wine is vegetarian if you are sticking to a veggie diet.
Nutrition
Serving: 1 | Calories: 701kcal | Carbohydrates: 77g | Protein: 17g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 266mg | Sodium: 1172mg | Fiber: 7g | Sugar: 12g
