Open Ravioli with Wild Mushrooms
Pasta and Pizza | Author's cuisine
⏳ Time
20 minutes + 6 hours
🥕 Ingredients
15
🍽️ Servings
4
Description
John Smith, the executive chef of an Italian restaurant, uses a technique once devised by his compatriot, the legendary chef Mark Green. It’s brilliantly simple: the filling is not sealed inside the ravioli but is carefully placed between two layers of pasta. This results in a sort of lazy dumpling, but with an Italian twist of Parmesan, cream, and white wine. However, the main point of this 'openness' is not that these ravioli are easier to make (they are not any easier; the recipe is quite restaurant-level), but that the layers of pasta have the maximum surface area in contact with the rich creamy sauce. They absorb all the flavors of the dish, ceasing to exist in separate dimensions from the filling, and become a continuation of the main ingredient, which is the wild mushrooms themselves.
Ingredients
- Wheat Flour - 5.3 oz
- Chicken Egg - 3 pieces
- Salt - to taste
- Parsley - 1.1 oz
- Olive Oil - 5 fl oz
- Shimeji mushrooms - 0.2 oz
- Water - 7 fl oz
- Garlic - 2 cloves
- Thyme - 2 sprigs
- Apple Wine - 1 fl oz
- Champignons - 4.2 oz
- Oyster Mushrooms - 10.6 oz
- Cream - 10 fl oz
- Parmesan Cheese - 1.8 oz
- Butter - 1.8 oz
Step by Step guide
Step 1
Prepare the dough for the ravioli. In a mixing bowl or stand mixer, combine the flour, water, eggs, and a pinch of salt. Knead until you have a smooth, firm dough.
Step 2
Wrap the dough in plastic wrap and refrigerate for 2 hours.
Step 3
Roll out the rested dough into a thin sheet (preferably using a pasta machine) and cut it into diamond shapes with sides of 5 cm. Dust the cut-outs with flour, pack them in a container, and store in the refrigerator.
Step 4
Prepare the broth. Add shiitake mushrooms to boiling water and immediately turn off the heat.
Step 5
Let the broth steep for 4 hours with the lid on at room temperature. Then strain it through a fine sieve.
Step 6
Prepare parsley oil. In a blender, combine 30 grams of parsley with 120 grams of olive oil and blend until smooth.
Step 7
Pour the oil into a saucepan and heat until boiling. Slightly cool it down and strain through a sieve lined with a towel.
Step 8
Prepare the sauce. Chop all the mushrooms and sauté them in a large skillet with vegetable oil, garlic, and thyme.
Step 9
Pour in the wine and let it reduce. Then add the broth (50 g) and bring to a boil. Finally, finish the sauce by stirring in some butter.
Step 10
Boil the ravioli for 2 minutes.
Step 11
Reduce the cream by half separately and add a splash of parsley oil.
Step 12
For serving, place one sheet of ravioli on each plate. Top with the mushroom sauce. Cover with a second sheet of ravioli.
Step 13
Drizzle with cream mixed with parsley butter, and grate Parmesan cheese on top.
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