Mushroom Ravioli

For something so simple, ravioli really do take a lot of effort to make. Homemade ones are delicious; you can tailor them to your own tastes or the tastes of those you are cooking for – however I really would recommend saving them for a special occasion. Homemade ravioli would be perfect for the starter of a dinner party where you want to really make a good impression – they would not be perfect for a week night meal.

The filling for my mushroom ravioli is wonderfully versatile as not only can it be used in the ravoli but it can be thinned down with a little water and have some cream cheese melted in to make a wonderful, mushroomy sauce for normal pasta.

The worst thing that can happen to ravioli is that they split when cooking. The amount of effort wasted if your ravioli pops while being boiled is nigh on tear inducing however there is a way around this: aggressive sealing. When you seal a raviolo, you have two choices (technically three if you just try to press the top and bottom sheets of pasta together but this is a complete waste of time and effort – it will not work): water or egg. The “glue” of your choice is brushed around the filling before the top layer of pasta is laid over and the ravioli are formed. You can also make ravioli by folding small pieces of pasta around filling to make parcels (tortellini) and while the technique that I will describe in this recipe is different, the same premise applies when you are sealing them.

From my experience, egg seals the ravioli far better than water does (although there are people who swear by the water approach). Water causes the formation of gluten when it is combined with flour. The proteins in the flour – glutenin and gliadin – combine when the water is added and kneading dough (like in bread) increases the quantity of gluten. I would assume that this is because, as you knead the dough, you force more of the proteins together forming more and more gluten. When you use water to seal pasta, you have to press incredibly hard around the outside of the ravioli to make sure a seal is formed. In effect, you are pressing until the top layer pasta has physically melded with the bottom layer by causing gluten formation between the layers creating a single piece of pasta with a pocket in the middle full of filling. If you do not seal the edges properly, you are also at risk of the water boiling and pushing the pieces of pasta apart during cooking causing the cooking water to rush into the ravioli (and the filling to rush out)

With an egg seal, you are still pressing the top and bottom together to meld into one but the pasta is far more forgiving as the egg cooks the moment it enters the hot water and glues the top and bottom pieces of pasta together which will cover up and small unsealed sections of dough. You will not be able to taste the egg used to seal the ravioli (trust me, I do not like the taste of egg and I would absolutely know if it was present)

 

Mushroom Ravioli

Time:

Work time: 2 hours

Cooling time: 1 hour

Makes: 24 ravioli

Serves: 3 (main course size portions)

 

Ingredients:

1 batch fresh egg pasta – you will need to make this!

 

For the filling:

600g mushroom

1 medium onion

4 cloves garlic

1 mushroom stock cube

2 tbsp olive oil

2 tbsp cornflour

Salt and pepper

4 tbsp cream cheese (optional)

 

For assembly:

Flour for dusting

Water/egg white for glue

 

Optional:

Sage, garlic and butter for dressing the pasta with

 

 

Make your pasta and leave the dough, wrapped, in the fridge until it is needed.

 

To make the filling:

Puree 150g mushrooms and three cloves of with 80ml water.

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Pour into a pan and cook, stirring regularly, until the puree become thick. The mushrooms will release a lot of liquid and the mixture will become rather runny before the water boils off leaving a thick, mushroomy paste.

Crumble the mushroom stock cube into the pan and stir it through.

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Set this to one side.

 

In a food processor, pulse the onion and remaining garlic clove until you are left with small pieces – you do not want to puree it, just dice it very finely.

Tip this into a large pan along with the olive oil and sauté until the onion starts to soften.

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While the onion is frying, tip the remaining mushrooms into the food processor and pulse until they are finely diced, around the same size as the onion pieces. It is important to keep the small pieces for texture later on!

Once the onion is soft, add the mushrooms and 60ml water.

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Cover the pan and leave to cook for five minutes, until the mushrooms start releasing their own liquid. Continue to cook uncovered for another five minutes and then drain off the remaining liquid and set it to one side.

Stir the mushroom paste through the cooked onions and mushroom mix.

Add two tablespoons of cornflour to the slightly cooled, drained mushroom liquid and mix until a slurry is made.

Return the cornflour slurry to the pan and stir it through the filling mixture whilst continuing to cook. As the cornflour cooks, this will thicken up a little. It will also thicken significantly as it cools.

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If you want to add cream cheese, do it now and let it melt into the filling.

Season to taste with salt and pepper and set aside until completely cool.

 

 

To assemble the ravioli, split the pasta into quarters. Rewrap two of them and set to one side.

Roll each of the remaining quarters, in turn, through the pasta machine on its thickest setting. Fold it in half and repeat. Continue to repeat until the pasta becomes smooth. This will take four or five rolls.

Change the pasta machine onto the second thickest setting and roll the pasta through it again.

Continue decreasing the thickness and rerolling until the pasta reaches your desired thickness. On my pasta machine (which a hand cranked model by Imperial which is probably about ten years old) the thinnest setting is a number six (with one being the thickest) and this is the perfect thickness for ravioli.

Generously dust one sheet of pasta with flour (I would use the smaller one) and lay it out on a surface. Dollop blobs of mushroom filling onto it. I used about two teaspoons of filling per raviolo and managed to fit nine along the length of the pasta.

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Brush around each blob of filling with either water or egg white. I find that egg white works far better but water is absolutely fine if an egg white is not available.

Gently lay the second piece of pasta over the first. You may have to lightly stretch it by hand to make it fit over the filling – this will be fine if you are gentle as pasta dough can be very forgiving if you treat it well.

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Starting from one end, press around each piece of filling to remove air bubbles and then seal the raviolo. I tend to try and push all of the air in one direction along the length of the pasta sheet and then out at the end. If the entire packet is sealed, you may need to poke a tiny hole to let the air out as it will ruin your ravioli!

Use a biscuit cutter to cut around the ravioli and then remove the excess pasta. Move the ravioli to a floured board and set to one side. Ball up the offcuts of pasta and save for later.

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Repeat the ravioli formation with the remaining half of your dough from before.

Use the offcuts from the first two batches of ravioli to make a third.

The ravioli can be cooked immediately, frozen or left to dry for a bit before cooking.

 

Cook the ravioli for three minutes in salted water at a rolling boil. If the water loses its boil when you add the ravioli, don’t start timing until it starts bubbling again.

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These can be served as they are or you could melt some butter and lightly fry some sage leaves and garlic in it.

Remove the garlic the moment it starts to brown, drain the ravioli and toss them in the flavoured butter before serving.

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These are delicious but they do take quite a bit of effort. If you fancy a slightly easier but just as tasty meal with mushroom and pasta, check out my decadent mushroom pasta bake or even my chicken and mushroom pasta bake which was one of the first recipes on this site! This recipe is also super simple to make dairy free – just don’t use cream cheese and remember to not toss the ravioli in butter at the end!

Have a good one and I will be back next week with this year’s Thanksgiving pie.

H

 

Fresh Egg Pasta

Pasta: the king of comfort foods. It doesn’t matter how bad a day you’ve had, pasta will always be there to make you feel better. As a staple food of the student diet, pasta was one of my main sources of carbs while I was doing my undergrad degree; but, as much as I love the easy to handle/buy/use dried pasta, it just wasn’t as good as the fresh stuff. Whilst I wouldn’t have made fresh pasta regularly if I had my pasta machine up at university, because – let’s be honest – no one has time for that, it would have been nice to have the opportunity when the cravings arose.

You can make pasta with basically any type of flour, but traditionally you would use durum wheat flour. Durum wheat is significantly harder than standard wheat (it is more difficult to grind up) and dough made from it doesn’t stretch in the same way that bread dough does. If, like me, you don’t happen to have durum flour (or pasta flour/ type 00 flour) lying around, you can simply use plain flour, which has a lower gluten content than bread flour. Egg pasta will be softer than the dried pasta you can buy and if you wish to have an end result which would be considered al dente, you would need to let the pasta dry out after you have cut/shaped it (it doesn’t need to dry fully but if you make it and boil it immediately, the pasta will come out very soft).

Pasta is one of the most famous things to have come out of Italy. In fact, so much is eaten there that the demand exceeds the quantity of wheat which can be grown in the country so flour has to be imported to produce enough pasta to feed everyone who wants it. Whilst there are mentions of Lasagna going back to the 1st century CE, the pasta and lasagne we know today did not emerge until around the 13th and 14th centuries. Dried pasta was incredibly popular owing to its ease of storage as it could be taken on voyages and long journeys without rotting. Unlike fresh pasta, dried pasta doesn’t contain any egg. It is comprised of flour, semolina and water so once it has been dried pre-packing, there is nothing left that could go off!

Like most doughs, pasta needs to rest before it is rolled. This allows the flour to fully absorb the water (from the egg). The resting also lets the gluten strands relax which gives the dough a smoother finish. In reality you should let your dough rest for at least an hour and then give it another quick knead before rolling but, using the method I outline below, you can just about skip this and reduce your resting time to about ten to fifteen minutes. I tend to find that the penultimate thinness setting on my pasta machine gives the best results as the thinnest setting results in soggy pasta without any sort of texture. Of course this will depend on the type of wheat you use, the resting time of the pasta if you wish to dry it a little before cooking and the ratio of ingredients and none of this even accounts for personal taste but, for me, setting five of six gives the optimum results.

 

 

 

 

Fresh Egg Pasta

Serves: 3 or 4 (depends on your portion size – serves more if you are making ravioli)

Work time: 30 minutes

Resting time: 10 minutes

Cook time: 3 minutes

 

Ingredients:

200g plain flour (type 00 pasta flour if you can get it)

2 eggs

2 tbsp olive oil

Pinch of salt

 

Bowl method:

Stir the salt into the flour in a bowl and make a well in the centre.

Add the eggs and olive oil and stir to combine.

When the mixture has mostly come together, pour it out onto a work surface and knead for five minutes. You do not need to knead the dough until it is completely smooth – this will come later.

Wrap the dough and leave to stand for ten minutes.

Table Method:

Make a pile out of the flour on a work surface (make sure to leave plenty of room around the outside.

Use your fingers to make a hollow in the centre and circle them outwards until you have a large ring of flour.

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Add the eggs, oil and salt to the centre of the ring.

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Use a fork to whisk together the eggs and oil and slowly bring in the rest of the flour from the edges.

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Once the egg and oil mixture starts to thicken as you slowly add the flour, stop using the fork and use your hands to bring the dough together fully.

Knead for five minutes. You don’t need to continue until the dough is smooth as this will come later.

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Wrap the dough and leave to stand for ten minutes.

 

Making the pasta:

Roll the dough through the widest setting of a pasta machine. You may have to slightly flatten one edge to get it to go through. Do not worry if it rips and is ragged.

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After the first pass through the pasta machine.

Fold the dough in half and repeat on the widest setting.

Continue to roll the dough through, fold once and reroll until the dough has become smooth and there are no tears.

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IF THE DOUGH STARTS TO BECOME TOO STICKY AND STICK TO ITSELF, DUST IT WITH FLOUR.

Move your pasta machine to one setting thinner (mine works upwards with higher numbers meaning thinner pasta but I do not know if this is true for all machines) and roll the pasta through.

Continue to decrease the distance between the rollers rerolling the pasta through each setting.

If the pasta sheet becomes too long, cut it in half and do each part separately. I find that this recipe gives about four or five pasta sheets as if I didn’t cut the pasta, it would not be manageable.

 

Lasagne:

Use the pasta sheets from the penultimate thinness setting and cut them to the size of your dish. Use instead of normal shop bought lasagne sheets.

 

Ravioli:

Take a sheet of dough on the penultimate thinness setting and cut it in half.

Make small dollops of filling in on one of the halves.

Make a ring of water around each dollop of filling.

Gently lay the remaining pasta over the top and press down around each section of filling to seal. You should try and seal as close to the filling as possible to ensure there is no air in the ravioli.

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These are stripey ricotta and lemon ravioli.

Use some sort of cutter (either a biscuit cutter or some sort of knife) to cut out the ravioli. Do not cut too close to the filling as you don’t want them to burst when cooking.

Cook the ravioli for three minutes in a pan of boiling, well-seasoned water.

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Linguini and other pasta shapes

Most pasta machines come with some sort of linguini or tagliatelle cutter on them.

Roll out the dough to the thinnest setting and then roll the sheet through the linguini attachment (or other).

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The moment the pasta comes through, dust it with flour and make sure each piece has a light coating to stop them sticking to each other. You can now leave the pasta to one side while you shape the rest – do not worry if it dries out as it will rehydrate in the cooking water.

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Pasta with garlic and chilli.

For other pasta shapes – follow the instructions on the machine that makes them. If they are handmade shapes, there are lots of videos on the internet which can help you.

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Spicy arrabiata pasta

 

This recipe is super easy to make and really versatile. There has been at least one occasion when I was craving pasta and the shops were shut so I made it myself at home. If you are a fan of pasta dishes, you should check out my recipes for beef lasagne and spinach and ricotta lasagne. If you are more of a fan of pasta with sauces, why not try a bolognaise?

Have a good one and I will be back next week with a new sweet treat.

H