| Wild Mushroom Ravioli with Roasted Peppers |
| Tips: Fresh rolled out pasta dough is available in some pasta shops. In Boston area, Bread & Circus Whole Foods Markets started carrying it in the cheese section. For this recipe you can use a mix of different mushrooms – button, portabella, porcini, oyster, etc. – the more the merrier. The creamy herb garlic cheese is readily available in supermarkets. Borsin, Allouette, Rondole are some of the brands. |
| Serves 4 |
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| Ingredients | Directions |
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2 Lb mixed fresh mushrooms 1 Tbsp butter 1 Tbsp olive oil 2 shallots finely minced 1/4 tsp salt 1/8 tsp black pepper 4 oz creamy herb garlic cheese |
Mushroom filling: Coarsely chop mushrooms by hand, then pulse in a food processor (don't over process, they should be in small pieces, not pureed). In a large, heavy skillet, sauté shallots in butter and oil on med heat until lightly browned, 5-8 minutes. Turn up the heat to med-high and stir in the mushrooms. Sauté stirring occasionally, until all the water evaporates and mushrooms brown slightly, 10-12 minutes. Take off heat and stir in the cheese. Let the filling cool at least 10 minutes before making ravioli. |
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2 sweet red peppers 5 garlic cloves 3 Tbsp olive oil 1/2 tsp salt 1/8 tsp black pepper |
Roasted Peppers Preheat oven to 425F. Cut red peppers into strips. Cut each garlic clove in half lengthwise. Spread peppers and garlic on a baking sheet and mix with oil, salt, and pepper. Roast in the lower third of preheated oven for 20-25 minutes or until tender and lightly browned. |
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1 Lb of fresh rolled out pasta dough Cold water in a bowl Pastry brush Large cookie sheet Parchment paper (optional) Plastic wrap |
To make ravioli Cover a large cookie sheet with parchment paper or plastic wrap. Cut the dough into squares about 3 inches on each side. Work with one square at a time. Brush the edges with water using a pastry brush. Put a tablespoon of filling in the middle, fold over to make a triangle, and seal the edges pressing firmly with your fingers. Arrange on a cookie sheet in one layer. When finished, cover with plastic wrap and keep in the fridge until ready to cook. If not using within 1-2 days, freeze. After ravioli freeze, you can move them to a freezer bag, so that you can get your cookie sheet back. To cook ravioli, bring a large pot of salted water to a boil (1 tsp salt per quart of water). You'll need about 4 quarts. Throw in ravioli, stir, and cook uncovered for 1-3 minutes after they float or according to instructions on the pasta package. Drain in a colander. |
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2 Tbsp butter 1/3 cup fresh basil finely chopped 1/4 cup pine nuts |
Add butter to the pot where you boiled ravioli and melt over low heat. If using unsalted butter, add a pinch of salt. Take off heat, put ravioli back into the pot. Add basil, pine nuts, and roasted peppers. Cover and pick up the pot with oven mittens, holding the lid in place. Shake the pot to get the basil and butter all over ravioli. Serve. |