Mushroom Ravioli, Manicotti

After the cheese saga, we had a great deal of mozzarella and a little bit of ricotta that needed using. I decided to make a big batch of mushroom ravioli, as well as a batch of cheese manicotti filling (to follow). The mushroom ravioli filling is based on the mushroom ravioli recipe we’ve used before. For the filling, I doubled the recipe and used both cremini and white button mushrooms, as well as a small handful of dried porcini (which I rehydrated with boiling water). I used the food processor to blitz the shallots, mushrooms and one garlic clove, then sauteed them with salt, pepper and herbs until they were basically dry. This then was allowed to cool slightly and then our ricotta, as well as a 15-oz container of ricotta was added, along with probably about a cup of shredded homemade mozzarella.

While the mushrooms were cooking down, I found a semolina pasta for ravioli recipe, that turned out great results. We’ve used several pasta recipes in the past, but due to poor consistency with blogging them, I can no longer find some of the semolina recipes we’ve used (oops). So for future reference, I’ll repost the ingredients and my method here. For the ravioli I ended up doubling the recipe, and now have a gallon freezer bag full of mushroom ravioli stashed in the freezer for later use.

Ingredients
1 cup Semolina Flour
1 cup AP Flour
1 tsp Olive Oil
2 large Eggs
1 pinch Salt
1 – 2 tbsp Water

Sift dry ingredients together in bowl of stand mixer. Add the eggs one at a time, and allow to beat for a couple of minutes before the next addition. Add the oil. The dough should look pretty crumbly at this point. Add a tablespoon of water, and allow to incorporate. The final consistency should be a bit on the dry side, where it just sticks together if squeezed. If you need more water, add it until you get that consistency. Then, wrap the dough tightly in plastic wrap and either rest on the counter for 30 minutes, or you can stash it in the refrigerator for a day. If you do refrigerate the dough, let it come up to room temperature before working. It will make your life a lot easier. Once the dough was ready, I used our handy-dandy pasta machine to roll the dough to about a penny thickness (it was setting 3 on our machine, but each is different). Once you have the dough at the appropriate thickness, measure 2″ square pieces (a ruler is very helpful here), and fill with about 1 tsp of filling. Water works fairly well to glue both sides of the ravioli together. It works well to let them set out for a few minutes to let the water dry and the starch of the dough set before freezing the pasta. To cook, toss in boiling water until soft, probably about 3-4 minutes, then either serve with tomato sauce, or saute lightly in a brown butter and sage sauce (my preference).

Since I went rather crazy with mushroom filling, we had enough left over to make 7 sleeves of manicotti. We simply upped the herbage a little bit, and added an egg yolk to help it set. This we baked with a tomato, herb and red pepper flake sauce with a quick grating of parmesan on top.

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