Katie QuinnComment

***MUSHROOM RAVIOLI WITH CREAMY PARSLEY/GARLIC SAUCE + PARMESAN CRISP

Katie QuinnComment
***MUSHROOM RAVIOLI WITH CREAMY PARSLEY/GARLIC SAUCE + PARMESAN CRISP
WKA_JC_RAVIOLI.jpg

By Veronica Zahra, Executive Chef – Jacob’s Creek Heritage Vineyard

Serves 4 as a main

INGREDIENTS /

2 1/2 cups plain flour
4 eggs
Olive oil
Good pinch salt

FILLING

4 large field mushrooms (remove stalk + dice)
1 porcini mushroom (soaked in warm water to rehydrate + then finely dice)
1/2 medium brown onion (peeled + finely diced)
2 cloves garlic (minced more if preferred)
Chopped Italian parsley
1 tbsp fresh breadcrumbs
Approximately 1/2 cup drained ricotta
Oil
Salt and pepper

FOR THE CREAM SAUCE

1/2 finely diced small onion
1 clove garlic minced
Chopped Italian parsley
Grated lemon rind
Few drops lemon juice
Salt and pepper
3/4 cup good quality chicken stock
1 cup thickened cream
Oil

 

METHOD /

TO MAKE THE PASTA DOUGH

Sift the plain flour and salt into a mound on a clean surface, make a well in the center, pour the lightly beaten eggs into the well, with a fork or a small whisk gradually combine the flour with the eggs. Once all is combined knead for at least 8 – 10 minutes until the dough is smooth. Wrap in plastic and allow to rest for 30 minutes.

TO MAKE THE MUSHROOM FILLING

Place a little oil in a small frying pan, sauté the onion until clear, add the minced garlic and cook for about 20 seconds. Remove and set aside. Place a little more oil and cook the mushrooms and the rehydrated porcini until the liquid has evaporated . Once the mushrooms are cooked add the onion/garlic and cook for 2 minutes. Remove from the heat and stir in the chopped parsley, the ricotta, add just enough breadcrumbs to soak up any excess liquid. Season with salt and white pepper. Set aside to cool.

Roll out the rested dough either with a pasta machine or rolling pin into long strips, keep covered so the dough doesn’t dry out.

Working with one strip of dough at a time place a spoonful of the filling into mounds along the middle of the pasta and allowing at least 6cm space. Moisten the surface of the pasta dough with water using a pastry brush. To cover the filling, drape another strip of pasta dough and press gently around the mushroom mound, make sure the air is ‘pressed’ out, continue to cover the other mounds. Cut between each ravioli and set aside on a tray lightly sprinkled with semolina.

At this point the ravioli can be boiled and drained and when ready to eat reheat in boiling water or they can be frozen and cooked when required.

TO MAKE THE PARMESAN CRISP

Grate parmesan cheese onto a plate, then line a baking tray with baking paper and mound the grated cheese with a good space between. Bake in a moderate oven until the cheese has melted and is golden. Allow to cool on the tray, the baked cheese will harden as they cool.

TO MAKE THE CREAM SAUCE

In a small saucepan place a little oil to sauté the diced onion and minced garlic, take care not to burn. Once cooked pour in the stock and simmer until reduced by a third then add the cream, mixing to combine, over a low heat allow the sauce to simmer and thicken. Add the lemon rind, add a few drops of lemon juice, season with salt and pepper.

 

TO COOK AND PLATE THE DISH /

Boil the ravioli in salted water, warm the cream sauce.

Pour some sauce onto a warm plate, place the ravioli on top of the sauce, place some Italian parsley on the top of the ravioli then the parmesan crisp.

Serve with some extra grated parmesan.