Guest Post: Mushroom Ravioli by Guilty Kitchen
We’ve got a guest in our kitchen today… The very talented Elizabeth of Guilty Kitchen.
You may recognize Elizabeth from the Mushroom Masters Tournament that took place here late last year… Well, she is back and brings some more mushroom goodness for you to try!
For the longest time I abhorred pasta in any shape or form. Those are carbs, only the weak willed eat carbs. I was a true victim of the Atkins diet craze and it had stuck with me for years. I wouldn’t scan over pasta on restaurant menus, I just neglected to even look at it altogether. The thought never crossed my mind that any pasta dish set forth by any chef (three Michelin starred or not) could possibly be over the moon good.
Then for some reason one day about three weeks after I had my second child, I decided it was high time I made my own pasta. I had a craving, and gosh darn it, I was going to fulfill that craving right now. I did not, however, own a pasta rolling machine. I decided I didn’t need it, it would be good exercise to roll out all that dough, and boy was I right! After that first time making my own pasta (about 8 months ago), I have made it about 6 times since. I cannot get over how different it is from store bought dried (or fresh!).
When I thought of what I could put into raviolis next, the first thing that came to mind was mushrooms. They are so very flavourful and absorb anything you put with them, intensifying all that delicious savoury goodness. Mixed with a little fresh herbs, wine and cream (and bacon!) what else could you possibly need?
This recipe may seem complex, so read it through first. Once the dough is resting, all you have to do is make the filling. Filling can be fun if you are serving this at a dinner party, get everyone involved and give everyone their own step. It makes the process go by much faster!
For the pasta:
1 cup semolina flour
1 cup all purpose flour
1/2 tsp salt
1. In a large bowl, combine the two flours and salt.
2. Make a well in the flour and crack in the eggs.
3. Get messy! Dig in with your bare hands and squish and mix and mash until the egg and flour are completely incorporated. Continue to knead for about 10 minutes, or until the dough becomes smooth and elastic.
4. Form into a ball, cover with a damp kitchen towel and let rest for 30-90 minutes.
5. Cut the dough into two pieces and get yourself a small bowl of water.
6. On a heavily floured surface, roll out the dough until it’s almost see through. VERY thin. Cut into long strips with a pizza cutter or knife about 3 or 4 inches wide and then repeat in a perpendicular direction. you should be creating squares that are 3 to 4 inches.
7. Heap a large tbsp or so onto each square, wet the edges with water and place a second square over top. Pinch the edges together and set aside on another floured surface. You can cover with another damp kitchen towel here to prevent the pasta from drying out.
8. Continue until you run out of dough and filling.
9. To cook your pasta, boil a large pot filled with at least 8 cups of water and add about 1 tbsp of salt (make the water almost to ocean saltiness), bring to a boil, toss in the pasta and cook for about 4 minutes.
10. Remove and drain.
For the Filling:
2 tbsp butter
1/2 large onion, diced very fine
1 clove garlic, grated or minced
300g white or brown mushrooms, diced very fine
1 tsp fresh rosemary, finely minced
50-75g cream cheese
1. In a large, heavy bottomed sauté pan, heat the butter, garlic and onions.
2. Add the mushrooms and rosemary and continue to sauté until everything is cooked through, about 7 minutes.
3. Remove from heat and stir in the cream cheese. Set aside until cool and then fill your pasta!
For the Sauce:
1 clove garlic, minced or grated
1/4 cup butter
1 tbsp fresh rosemary, finely minced
kosher or sea salt to taste
fresh ground pepper to taste
35g cream cheese
1/4 cup white wine
4 strips thick cut bacon, diced
1. In a heavy bottomed sauté pan, cook your bacon until desired crispness, set aside on kitchen towels to drain.
2. Wipe out pan and heat butter and garlic until the butter has melted and begun to bubble.
3. Add in the rosemary, salt and pepper. Stir and cook 2 minutes.
4. Add the wine and reduce down by half.
5. Remove from heat and stir in the cream cheese. Toss hot, drained pasta fresh from the pot in the sauce. Plate, sprinkle with bacon and serve!
Thanks so much Elizabeth for being our guest.
Elizabeth will be back here again later in the year for another guest post and a delicious mushroom recipe, so stay tuned!