Wednesday, August 11, 2010
(To Die for) Wild Mushroom Ravioli
1 cup whole wheat pastry flour
1 cup semolina flour
dash of salt
1 TBSP clarified butter
4 cups mixed wild mushrooms, diced
1/4th cup Marsala wine
8 oz Italian dry ricotta cheese, crumbled
1/4th cup fresh Parmesan cheese, grated
3 TBSP clarified butter
1/2 cup shredded sage
Sweat the mushrooms in the butter, add the Marsala wine and reduce the liquid until dry. Allow mushrooms to cool. Mix the mushrooms with the crumbled ricotta cheese, Parmesan cheese and egg. Season, set aside.
To make the dough, thoroughly mix both flours and salt together. Create a well in the center and add the egg. Mix slowly incorporating the flour into the egg. If dough is really dry add another egg, if only slightly dry add a tsp. of water. Knead 15-30 times.
Bring a large pot of water to a boil. Add the ravioli and boil for around 10 minutes. While the ravioli are boiling, heat the clarified butter in a small saute pan over medium high heat. Add the sage and cook until slightly crisp. Pour over ravioli. Garnish with grated Parmesan.
A rolling pin may be used in place of a pasta machine but it is very labor intensive. Pasta machines are great and inexpensive. Buy one online here: Pinzon 5-9-Inch Pasta Maker