Handmade mushroom ravioli in a creamy parmesan sauce topped with a drizzle of white truffle oil and walnuts.
For this recipe you will need a pasta machine and also ravioli stamps. This is a great recipe if your looking to challenge yourself at making your own fresh pasta! With only two ingredients required making pasta is a lot easier than you think. I bought this pasta machine from Amazon, a total bargain and great to get started with. These are the ravioli stamps which are also from Amazon, even better these are eco-friendly! I have made this recipe for one person but it is easily doubled.
Total Cooking Time
1 Hour 5 Minutes
Ingredients (Serves 1)
For the pasta;
200g Pasta flour (I use this flour)
2 Large eggs
For the ravioli filling;
150g Mixed woodland mushrooms (Roughly chopped)
1 Garlic clove
1 Shallot
1 Thyme sprig
1tsp White truffle oil
1tbsp Extra virgin olive oil
For the sauce
50ml Dry white wine
100ml Double cream
1 Garlic clove
25g Parmesan
25g Walnuts (roughly chopped)
1tsp Extra virgin olive oil
Method
1. First make a start to the pasta dough, by adding the flour to a large bowl and making a well in the centre. Add the two eggs into the centre and slowly beat the egg incorporating in small amounts of the flour at a time. Continue this until fully combined into a dough and then tip out onto a clean surface lightly dusted with pasta flour.
2. Knead the past dough for at least 5 minutes until completely smooth, then wrap in cling film and leave to rest for 30 mins.
3. While the past is resting make a start to the filling, heat the olive oil in a pan and add the shallot. Once the shallot has softened add the mushrooms.
4. When the mushrooms have reduced in size add the thyme sprig, garlic. and white truffle oil. Leave to cool and finally remove the thyme sprig. Transfer the mushroom mix into a food processor and blitz.
5. Once the pasta dough has rested for 30 minutes, lightly flour the surface and roll it out slightly with a rolling pin and cut in half. Wrap one half in cling film whilst putting the other half through the machine to stop it drying out. Starting with the widest setting put the dough through the pasta machine, taking it down to a thinner setting each time until you reach the thinnest setting. Repeat these steps with the other half of the dough and lay on the floured worktop next to each other.
6. Start adding the mushroom filling to one sheet of pasta leaving some space between. Depending on what size of ravioli stamp you are using, I tend to use the large stamps so I go for 1 tablespoon of filling per ravioli. Layer the second sheet of pasta over the top and seal the edges. Now using your thumb push all the air out around the filling. Use your chosen ravioli stamp to cut the ravioli from the sheet. Tip - keep any leftover pasta to one side to re-roll and make into spaghetti! Place the ravioli on a floured board and cover with cling film, now start the sauce.
7. Heat a teaspoon of olive oil in a pan and add the garlic, cook for 30 seconds.. Add the wine and reduce until it has a syrupy consistency.
8. Start cooking your ravioli in a pan of boiling salted water - this should take 2-3 minutes. Ravioli float to the top when cooked.
9. Lower the heat and add the cream to the wine and combine, if you feel the sauce is too thick add a little pasta water. Add the Parmesan to the sauce and season, when the ravioli are ready add them to the pan and coat in the sauce. Serve with the roughly chopped walnuts and a drizzle of white truffle oil.
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