As promised, here is some ravioli! While fresh pasta can be enjoyed in every shape and size, I think that stuffed pasta is where making your own pasta really pays off. Being able to customize your own filling and play around with different flavours is something you can’t do with store bought pasta (unless you can get your hands on fresh pasta sheets that you can then stuff and shape yourself). Personally, I love the idea of making my own stuffed pasta because, like homemade dumplings, the filling is always so much fresher and identifiable than a lot of the pasty fillings that characterize a lot of the store bought stuff.
When I first decided I wanted to use shiitake in the filling, I thought of making an asian-flavored broth to go along with it. In the end, I needed a more quick and simple dinner and went the tried and true route of mushrooms, butter, parmesan, and sage. There are just some things that will always be delicious together. The flavours worked perfectly and the shiitake gave a bit of a different twist compared to brown button mushrooms, but nothing too extreme. You can certainly replace shiitake with another type of mushroom or mix of them (although I would stay away from white button mushrooms, as they tend to be the least flavourful). The flavours are bright and clear and I think this is great summer comfort food- it is indulgent and satisfying with the parmesan and the butter but not too heavy at the same time.
If you didn’t see my fresh pasta 101 post from last week, there are a bunch of basic tips and tricks to making pasta from scratch if you’re new to it.
Dump your flour onto a clean work surface.
Make a small well in the middle of the flour.
Crack eggs into well.
Using your fingers, slowly incorporate the eggs into the flour until a shaggy dough forms.
Knead the dough for 10 minutes, adding a tiny bit of water if necessary. Be patient, the dough may seem dry at first, but keep kneading and it will come together.
Once your dough is smooth, wrap in plastic wrap and let rest for 30 minutes.
While the dough is resting make your filling (recipe below)
Cut the dough in half and leave the other half covered while you roll out the first portion (if you try to put too much dough through the machine, it will get really unmanageable).
Put your pasta roller on the widest setting and process the dough through the machine. Fold the dough in half and pass it through again. Make the setting on the pasta machine a little narrower. Complete this process until your dough is as thin as possible.
You'll need two sheets that are equal sizes (they can be whatever length you want, but should be the width that you want your ravioli to be).
Place about 1 teaspoon of filling and space them about 1 inch apart. brush edges with water. Place the pasta sheet on top of stuffing, press pasta down around the stuffing so there are no air pockets, and pinch the sides together.
Cut the raviolis into individual pieces and pinch sides to make sure they are completely sealed.
Cook in salted boiling water, about 3-4 minutes.
In a medium pan, heat up olive oil over medium heat.
Saute garlic, mushrooms, red onion and half of your sage until mushrooms are browned. Stir in your chives, half your parsley and spinach and allow spinach to wilt. Season with salt and pepper.
Let mixture cool slightly and process in food processor until finely chopped (but not pasty).
Once the pasta is cooked, melt butter and remaining sage in a large pan, over medium-high heat. Once it starts to get nutty and brown, toss your ravioli in the sauce. If you like, you can let the edges of the pasta get brown and crispy.
Stir in remaining parsley and parmesan.
Season with salt and pepper.
Shiitake mushroom ravioli Recipe was last modified: June 30, 2014 by