News & Press

News & Press


April 13th, 2020

Mushroom Ravioli Recipe

Mushroom Ravioli Recipe

Recipe created by Chef Brian Sutton

Ingredients: Pasta
1# ‘00’ Flour (Caputo Brand) or High Gluten Bread Flour
5 Whole large eggs

Ingredients: Filling
6 oz Cremini Mushrooms
3.5 oz Maitake Mushroom
6 oz Shiitake Mushroom
2 Shallots, finely diced
2 Cloves garlic, minced
1T Fresh Thyme
¼ Cup Dry Sherry
2T Canola oil
2T Butter

Salt and pepper

KitchenAid pasta attachment

Method:
Peel and finely dice the shallot and garlic. Wash all the mushrooms and drain, then process in food processor with the blade attachment until the mix is fine (scraping down the sides occasionally).

Heat the oil and butter over medium heat and add the diced garlic and shallots. Sweat the mixture then add the mushroom mix. Water will release from the mushrooms. At this point add the sherry and thyme and continue to slowly cook the mix until it begins to dry out (approx. 25 minutes). Season with salt and pepper and chill until needed.

In a KitchenAid mixing bowl weigh out 1# ‘00’ or bread flour. Add 5 eggs and 1 teaspoon salt. Mix with the dough hook on low speed until dough comes together, then kneed on a work surface for 5 minutes. Wrap in film and refrigerate for 1 hour.

On a floured surface divide the pasta into 4 equal size pieces. Roll the first piece of pasta to approx. ½ inch thick. Begin to feed the dough through the pasta attachment with the largest setting first and moving down each setting to the lowest setting.

Working from the half-way point place 1/3 oz mushroom duxelles mix every 2 1/2 inches vertically and horizontally. Lightly brush the other half of the pasta with a little water and carefully fold that piece of pasta laying it on top of the other half with the duxelles on it.

With your hands, cup around each ravioli to expel the air from the ravioli and press down firmly to also seal the pasta together. I sometimes use the non-cutting side of a 1.5-inch pastry cutter to press down and seal the ravioli edges. We then use a 2 ¼ inch cutter to cut the ravioli. Place on a cookie tray with a little flour on them to avoid sticking. Cook in salted boiling water for 4-5 minutes.

I like to serve the ravioli with a cream sauce and sautéed spinach paired with a Joseph Phelps Pinot Noir or Chardonnay. For an alternate option, fill ravioli with sautéed spinach and a feta cheese mixture.

We hope you are safe and well at home. Cheers!

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Mushroom Ravioli Recipe