Recipe: Mushroom ravioli
- 1 lb very thin sheets of pasta
- 1 lb mushrooms, chanterelles if possible
- 1/2 cup finely chopped shallots
- 1/4 stick butter
- 1 tbsp olive oil
- 2 cups light cream
- 1 tbsp basil
- 1 tbsp dill
- 1 tbsp chives
- 1 tbsp chervil
- 1 tbsp Italian (flat-leaf) parsley
- Salt and pepper
1 The general rule is that you gently brush the chanterelle mushrooms, then remove the stems if they are earthy. Personally, I prefer to rinse them very briefly under running water as well (to remove any remaining stubborn little grains of soil!).
2 Coarsely chop the mushrooms. In a skillet, sweat the shallots in the butter and oil, then add the mushrooms. Leave to cook until the moisture released by the mushrooms has evaporated. Remove from the heat, add the chives, and chop very finely.
3 Spoon this mixture evenly in little mounds over a layer of pasta, slightly moistening the pasta around each mound. Cover with a second sheet of pasta, and press down with wet fingers between each ravioli.
4 Cut into individual ravioli pieces using a fluted pastry wheel or ravioli cutter. If you are not going to cook them straight away, cover them well to prevent them from drying out. Do not put them in the refrigerator, where they would absorb too much moisture. Boil for 4 to 5 minutes in salted water.
5 Coarsely chop the remaining herbs, heat the cream, then add the herbs, and season, Stir in the ravioli, and sprinkle with freshly grated Parmesan or pecorino cheese.
Suggestion The addition of cooked and chopped shrimp makes this filling extra flavorful. Another tasty alternative would be escargots in a cream sauce with a hint of garlic.
Excerpted from Cooking with Friends by Trish Deseine copyright 2001 by Trish Deseine. Excerpted, with permission by Silverback Books, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.