RECIPE :: Mushroom ravioli
Ingredients
1 batch of herby pasta dough,
2tbsp of olive oil,
200g chestnut mushrooms (thinly diced),
2 cloves of crushed garlic,
50g almonds,
½ a handful of fresh coriander,
½ a handful of fresh parsley and
½ tsp of salt.
Method
| 1) |
Fry the onions with the olive oil over a low/medium heat for 5 minutes. |
| 2) |
Put the garlic and mushrooms in with the onions and fry over a medium heat for a further 3 minutes. |
| 3) |
Put the almonds, coriander, parsley and salt into a blender and whiz away until ground down. |
| 4) |
Combine the mushroom mix with the nutty herbs. |
| 5) |
Using a ravioli tray place a layer of pasta dough (grade 3 thickness, very thin) and push the dough into the grooves. Place a small quantity of the mushroom mix into the grooves and put another thin layer of the pasta dough over the tray. Roll a rolling pin over the tray to merge the two pasta sheets together. Cut and remove the raviolis from the tray and place on a plate. |
| 6) |
When you are ready to serve place the ravioli into boiling water and cook for 3-4 minutes depending on the dryness of the pasta. Serve immediately. |
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