Prep Time: 40 minutes Cook time: 35 minutes Total time: 2h40m
- 2 cup flour
- 2 egg
- 2 tbs salt
- 2 tbs oil
- 5-10 tbs water
- 3 cups fresh Nevada blue oyster mushrooms (or 2 cups of dried)
- 2 cloves garlic minced
- 1/2 cup ricotta cheese
- 2 tbs Rosemary
- 1 tsp thyme
- 1 tsp salt
- 1 tsp onion powder
- 2/3 cup butter
- 2/3 cup Parmesan cheese
- 1/4 cup pasta water
- 3 cloves garlic minced
- 2 tsp sage
Make your pasta dough
1. Combine the flour and salt in a bowl. Make a well in the centre, add the egg and oil. With a fork, stir the egg. Gradually begin to bring the flour into the centre. Mix until the flour absorbs the egg. The texture at this point will appear dry and crumbly.
2. With your hands, scrape the dough from the fork and begin kneading the dough with a pushing and squeezing motion. At this point you may need to add water (a teaspoon at a time) if the dough is altogether resistant or excessively crumbly. Continue kneading for several minutes until the dough forms into a rough mass. (It should err on the side of too dry, rather than too wet.)
3. Once the dough has formed, wrap it tightly in plastic wrap and chill for at least two hours in the fridge. Prepare the filling while you wait for the dough.
Make your mushroom filling
1. If using dried mushrooms begin by rehydrating them in a steamer for 30-45 minutes. Once the mushrooms are rehydrated continue with the recipe as follows.
2. Place the mushrooms into a food processor and pulse a few times to get a fine dice on them. Or chop the mushrooms finely by hand.
3. Sauté the mushrooms with oil and the minced garlic in a frying pan over medium high heat. Continue cooking until the mushrooms have reduced in size by about one third and the garlic is fragrant.
4. Remove the mushrooms from the heat and allow them to cool in a large bowl. Once the mushrooms are cooled, add the ricotta cheese, rosemary, thyme, salt and onion powder to the bowl.
5. Mix together thoroughly with a fork and set aside.
Make your ravioli
1. Take the pasta dough out of the fridge and divide it into to four pieces. If you have a pasta roller use it to roll the dough into two long rectangular strips about 1mm thick. If you do not have a pasta roller, let the dough soften to room temperature and roll it with a rolling pin. The dough will spring back a little as you roll it so be sure it is relaxed before you begin to fill the ravioli.
2. Place the two strips of dough in front of you lengthwise. Using a teaspoon scoop the mushroom filling onto the bottom half of one of the dough strips. Place scoops of filling along the whole strip of dough. Keep 1 inch of space between each scoop of filling.
3. Fold the top half of the dough over the bottom. Using a cookie cutter, or knife cut out the individual raviolis. Using the tines of a fork press the edges down firmly the seal them.
4. Repeat with the remaining strips of dough.
5. At this point the ravioli can be placed in a freezer bag and frozen for up to a month before using.
Cook your pasta
1. Fill a large pot with water add a pinch of salt and a dash of oil. Bring the pot to a boil over high heat.
2. If using frozen pasta allow it to defrost in the fridge overnight. Add your pasta to the pot and cook for 5-7 minutes or to your desired doneness. Keep in mind that because the pasta is fresh it will cook much faster than store bought dried pasta.
3. Drain the pasta, reserving 1/4 cup of the pasta water for the sauce.
Make your sauce
1. Place the butter in a large frying pan and melt it over medium high heat. Continue to cook the butter, whisking gently as you go until it begins to brown and give off a nutty aroma.
2. Slowly whisk in the Parmesan cheese and pasta water. Add the minced garlic and sage and cook until fragrant.
3. Add the cooked ravioli to the pan and toss to coat it in the sauce. Cook until the ravioli is warmed through. Serve immediately.