Sunday, 7 April 2013

Wild mushroom Ravioli with nut infused beurre noisette

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This is truly great as a starter and can be doubled up as a main course, simply double the quantities shown in this recipe. I have used dried cep's and morels in this recipe but you could use a mixture of chestnut and button mushrooms if you wish.

Serves 2

Pasta dough

200g type double zero flour
2 eggs
Pinch of salt
1 tsp olive oil

Filling10g mixed dried cep's
10g dried morels
1 large shallot, finely chopped
25g unsalted butter

Beurre noisette

75g unsalted butter
10 pine nuts
5 hazelnuts
2-3 sage leaves or 1 tsp dried sage
25g Parmesan shavings

1. To make the pasta, pour the flour onto the work surface and make a well in the centre, add the eggs and beat together with a fork, add the olive oil and salt to the eggs and gradually bring the flour in, once the flour is collected together the dough will form, knead for around 5-10 minutes until the dough is elastic and firm to the touch, wrap in cling film and chill in the fridge for an hour.

2. For the filling, slice the wild mushrooms and set aside, place the butter into a pan and heat over a medium-high heat. Add the mushrooms and shallots and sweat until the shallots are translucent and the mushrooms slightly browned, season to taste and place into a bowl. Place in the fridge for around 20 minutes.

3. For the buerre noisette, preheat the oven to 170C and arrange the nuts on a metal baking sheet. Place the tray in the oven for 10-12 minutes until the nuts have browned, empty into a pestle and mortar and grind until the texture of breadcrumbs or alternatively chop finely. Place the butter into a pan over a medium heat, once melted add the nuts and sage leaves. Check for seasoning and pull off the heat once the butter has gone brown in colour.

4. To cook the ravioli, roll out the pasta using a pasta machine or rolling pin to the thickness of a 1p coin, you should be able to see through the sheets. Divide the sheets into squares (roughly 15cm x 10cm) and place a tablespoon of filling in the centre, dab a little water or egg wash around the filling and lay another square of pasta on top, press down around the filling and crimp the edges, using a round or square cutter remove the excess pasta leaving you with a perfect disc or square. Place in boiling salted water for around 2-3 minutes or until the ravioli floats to the surface.

5. To assemble, place the ravioli in the centre of a deep bowl or pasta dish and spoon over the noisette sauce, garnish with the parmesan shavings and serve.

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