wild mushroom and leek fried ravioli with jus

2 weeks ago in a cleening frenzy i found my pasta machine in the bottom of  a cupboard  so i decided to make home-made pasta . I made ravioli with a wild mushroonm filling , i used dried morel andgirolle  as i received them in the mail from my father in france , but you can use any other mushrooms and i made a wee jus with the juice of the mushroom . For the pasta dough , everybody have their own recipe mine contain flour,eggs,water , olive oil and salt , but some only use semolina flour and eggs .

Bon appetit


Makes around 12 ravioli

For the pasta dough

2 and 1/3 cup plain flour

1/3 cup water

2 eggs

1 tbsp olive oil

1 tsp salt

For the filling

1 cup mixed wild mushrooms

1 small leek

2 diced garlic clove

1 diced schallot

60 grs mascarpone

Start by soaking the dried mushrooms in a pint of water and leave it to rest , in the meantime make the pasta dough. Put the flour on the working area, dig a well in the middle and add the salt and olive oil , add the eggs and water and  beat the mixture with a fork and slowly add flour from the side of the well and then once you get a fiem dough , knead for no less than 8 min and keep in the fridge wrapped in cling film.In a frying pan fry the shallot and garlic , then add the mushroom , you may have to chop them if they are too big , cook slowly and add the mascarpone , mix well and chill in the fridge. Roll the dough until you get the desire thickness, add on top the mushroom filling and cut the ravioli , i didn’t take any pictures of the making of the ravioli  but there is a lot of good videos on youtube.  In a pot reduce the juice of the soaked mushroom and in another one boil some salty water and cook the ravioli inside for around 2 minutes .Drain and gently fry  , add a bit of butter in the mushroom reduction  until you get a thicker consistency and serve warm . enjoy


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