- Mushrooms (Chestnut) 100gr (chopped)
- Dried mushrooms 10gr (soaked in water and chopped)
- Mascarpone cream (2 tablespoons)
- Zest of 1 lemon
- Half of mild chilli (chopped)
- 1 shallot (chopped)
- 1 clove of garlic chopped)
- 100gr of spinach (chopped)
- 1/4 of a teaspoon of nutmeg
- Salt, pepper & olive oil.
- 200gr. all purpose flour
- 2 eggs + 1 egg yolk.
- Pinch of salt.
- 50gr of butter
- 100ml of chicken stock
- 100ml of white wine
- 100ml of single cream
- Juice of 1 lemon
- Bunch of thyme leaves (3-4 springs)
- 1 shallot
Let’s start with the filling. Heat the pan on medium heat and add shallot, garlic and chilli. Cook the shallots until they get translucent and add the chopped mushrooms, thyme, nutmeg and lemon zest. Cook it off until all liquid released by mushrooms is evaporated. Add dried mushrooms and cook it for further 5 min on medium heat. At the very end of the cooking add spinach and cook until they wilt down. Transfer to the bowl let it cool down a bit, then add mascarpone cream. Mix it well and transfer to the fridge.
As our filling is done let’s start with a dough. Whisk the eggs. Add flour and eggs to the food processor and pulse it slightly until mixture resembles wet sand. Dust the surface with a flour and transfer the dough mixture and start kneading. It will take from 10-15 min. Knead until the dough stops sticking to the surface and your hands. After it’s done wrap the dough with the plastic and transfer to the fridge for at least 30 min.
After 30 min. start rolling the dough. If you have a pasta machine( the lucky ones!) just run the dough through the pasta machine from the highest setting to the lowest. Pasta must be paper thin for a good ravioli. As I didn’t have pasta machine I used a good old rolling pin:) After rolling the pasta, make 2 round pasta pieces (see pic) for 1 ravioli (you can use pasta cutter or as I did – I used the cup). Add 1 teaspoon of filling in the middle of one piece. Brush the edge with water and put another piece on top and lightly press so it sticks to the bottom piece. Make sure you don’t trap the air inside the ravioli as it may explode during the cooking process. Use can press the sides with a fork to have a nice textural element (this is optional). I managed to make 14 raviolis.
Now start making the sauce. Add 1 shallot into the pan on medium heat. Cook it off until translucent. Add white wine, chicken stock, juice of 1 lemon and thyme leaves. Reduce mixture by half and add salt to taste. Add butter and cream and simmer on a low heat for about 5 min.
While sauce is simmering let’s start cooking our ravioli. Add ravioli to the pot of simmering salted water (on medium to low heat) and cook until it flows to the surface, this usually takes 3-4 minutes. Remove them for the pot and add on a paper towel to drain. Then plate it up. Add some sauce, add a ravioli and some more sauce on top. I used a spring of thyme to garnish the plate.