Wow your dinner guests this Winter with hand-made mushroom ravioli thanks to some handy tools and gorgeous accessories from Wheel&Barrow Homewares.
200g ‘00’ pasta flour
1 egg yolk
pinch of salt
1 onion finely diced
2 cloves garlic crushed
3 fresh bay leaves
4 sprigs fresh thyme
2-3 tbs chopped parsley
3-4 tbs quark or ricotta
500g mushrooms (swiss brown & white button) finely diced
30g finely grated parmesan
6 slices pancetta
125g soft goats curd
1/2 bunch sage leaves picked
parmesan cheese to garnish
250g mixed mushroom sliced (pine, swiss brown, button)
2 cloves garlic roughly chopped
1 handful baby spinach
Pasta Dough Method:
1. Place the flour on your work surface & make a well in the centre. Add the salt, egg & egg yolk & add a little water. Mix together to form a dough & knead for a few minutes until smooth. Wrap in plastic wrap & chill for half an hour.
2. Cut the dough into 2 pieces & flatten it with your hands. Dust with flour & using a pasta machine roll out until smooth, beginning on the widest notch progressing down to the finest notch. As the pasta sheets increase in length you will need to cut the lengths to make them more manageable. Use enough flour on the pasta so that it does not stick as you roll it out.
Mushroom Filling Method:
1. Heat a little oil in a pan & add the onion, garlic & sauté on low heat until soft. Add bay leaves, mushrooms & fresh thyme & sauté until soft. Allow to cool in the pan, add quark, parmesan, parsley & season to taste.
2. Gently place a sheet of pasta on the ravioli board & place a small spoonful of filling in the holes. Brush between the ravioli and the edges with a little egg wash & then carefully place a sheet of rolled pasta on top. Gently roll over the top to cut the raviolis.
3. Bring a pot of salted water to the boil & add the ravioli. Cook for a few minutes & drain carefully.
1. Place the pancetta on a lined baking tray & bake until crisp. Set aside.
2. Heat a little oil in a pan & sauté the mushrooms. Add the garlic, and cook for a few minutes, season with salt and pepper. While the pasta is cooking, melt the butter in a pan & add the sage. Cook until the sage is crisp and the butter is fragrant & nut brown.
3. Add a squeeze of lemon juice & season with salt & pepper.
4. Arrange the spinach on a plate & top with the cooked mushrooms. Arrange the ravioli & spoon over the butter & sage.
5. Spoon over a small tspn of goats curd, add crisp pancetta & sprinkle with grated parmesan.
Recipe by Wheel&Barrow Homewares.