Morel Mushroom Ravioli Food

MOREL MUSHROOM RAVIOLI

Steps:

• Place eggs in your mixing bowl and beat with a fork.
• Add flour, eggs and water.
• Place flat beater on Kitchenaid mixer. Turn to speed 2 and mix for 60 seconds. Add more water if the dough is too dry ½ tbsp at a time.
• Switch beater to dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 30 minutes.
• While resting, cut your mushrooms in half and rinse well. Soak in a water bath for 15 minutes to clean. Lay out to dry.
• Separate dough into four, rectangular pieces. Toss more flour over them.
• Add pasta sheet attachment to Kitchenaid. Set it to #1.
• Turn onto speed two and run through one of your rectangular doughs. Fold in half and repeat. Do this multiple times. Add more flour if too sticky.
• Switch sheet attachment to #2 and repeat.
• Switch sheet attachment to #3 and run through a couple more times (shouldn't have to fold in half now - it should be a long sheet, the width of the attachment).
• Switch sheet attachment to #4 and run through two more times.
• Place sheet on a floured surface (i.e. kitchen counter) and repeat with three other doughs.
• Heat olive oil in a small skillet over medium heat. Add garlic (3 cloves, minced) and saute for a minute. Add spinach and cook until spinach wilts down and combines with garlic. Set aside to cool.
• Fold each dough sheet in half, then open back up.
• In a small bowl combine ricotta, mozzarella and spinach/garlic to make ravioli stuffing.
• Place spoonfuls of stuffing on one half of each pasta sheet. Should fit about 6 per sheet.
• Cover with the other folded half of the pasta sheet.
• Use a fluted pastry cutter to cut out square raviolis. Press together edges well. Place on parchment paper with extra flour and let rest.
• Bring a salted pot of water to boil.
• In a medium-sized skillet melt butter over medium heat.
• Add shallot and saute 2 minutes.
• Add remaining garlic and saute 1 more minute.
• Add mushrooms and cook for about 5-6 minutes or until tender.
• Pour in white wine to deglaze. Stir well and cook down for a couple minutes.
• Turn down heat to simmer and add half and half. Cook another couple minutes.
• Turn off heat and add mascarpone, stirring until melted and incorporated. Sauce should be creamy.
• Boil ravioli for just a couple minutes, they will float. Drain.
• Place ravioli in bowls for serving, top with sauce, parsley and fresh Parmesan.

MOREL MUSHROOMS WITH BUTTER AND SHALLOTS

Steps:

• Add the butter, olive oil, thyme, shallot and garlic to a large high-sided skillet. Cook over medium-high heat, stirring occasionally, until butter is melted and shallots are softened, about 2 minutes. Add the mushrooms and cook, gently stirring occasionally, until they release moisture and are golden brown on edges of stems, about 4 minutes. Season with salt and pepper.

MOREL MUSHROOM RAVIOLI RECIPE - (4/5)

Steps:

• Combine mushrooms, wine, garlic, thyme, salt, and pepper in a saucepan and bring to a boil. Reduce the heat and simmer, uncovered, for 10 to 12 minutes or until the mushrooms are tender and no liquid remains. Remove from heat. Remove 1/2 cup of the mixture, leaving the remaining mixture in the saucepan. Finely chop the 1/2 cup mushroom mixture. Stir the chopped mixture with ricotta cheese, Parmesan cheese, and chives, then set aside. Divide the dough into two portions. Roll each portion on a floured surface into a rectangle about 12 by 9 inches. If using a pasta machine, pass the dough through until it's 1/16-inch thick, dusting with additional flour if necessary to prevent sticking. Using a pastry wheel, cut the dough into 2-inch wide strips. Place about 1 1/2 teaspoons of the filling at 2-inch intervals down the center of half of the strips. Use a pastry brush to brush water onto the dough around the mounds of filling. Carefully place a second sheet of dough on top of the first. Using the side of your hand, press the pasta around each mound of filling so the two sheets of moistened dough will stick to one another. Using a fluted pastry wheel, cut the pastry between the mounds of filling. Arrange individual raviolis in a single layer on a floured surface until they're ready to cook. Cook the ravioli for 6 to 8 minutes in a 4-quart pot of boiling, lightly salted water. Drain. To make the sauce, stir together the evaporated skim milk and 1 tablespoon of flour. Add to the remaining mushroom mixture. Cook and stir until thickened and bubbly. Cook, stirring constantly, 1 minute more. Arrange the ravioli on appetizer plates. Top with the sauce. For the Ravioli Dough: Stir together 1 cup of all-purpose flour and 1/4 teaspoon of salt in a medium mixing bowl. Push the mixture against the edge of the mixing bowl, making a well in the center. In a separate bowl, stir together 1 beaten egg, 2 tablespoons of water, and 1 teaspoon of olive oil. Add the egg mixture all at once to the well in the center of the flour mixture. Stir lightly with a fork until well-combined. Form the dough into a ball. Turn out onto a floured surface, kneading the dough until its smooth and elastic. This should take 8 to 10 minutes. Cover and let rest for 10 minutes. For Parsleyed Ravioli Dough: Those wanting to go to some extra trouble for a special presentation may be interested in "layering" their ravioli dough with fresh parsley leaves. To do so, moisten a piece of 1/16-inch thick dough with water. Place Italian parsley leaves on top of the dough, spacing them 1 to 2 inches apart. Place another layer of 1/16-inch thick dough on top of the first piece. Roll again until the dough is 1/16-inch thick. Continue as directed in the recipe. The parsley pattern will be "trapped" between the two layers of dough, and will show through beautifully. This recipe yields 6 first-course servings.

PASTA WITH MORELS, PEAS AND PARMESAN

Steps:

• Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
• Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
• Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.