Well, tonight the pasta machine was in full use again! Not only did I rustle up some tagliatelle for the kids but I made mushroom ravioli for me and the old man. I used the same pasta recipe as before but I based the filling and sauce on a recipe in the Masterchef Cookbook. For my first attempt, I thought it was pretty good. The ravioli were maybe a bit more shallot than mushroom, but the sauce was so rich with porcini that it actually worked really nicely together. My presentation was awful...as you will see in the last photo. John Torode would be champing his chops at the sloppy sauce - when I saw the photo even I wanted to grab some kitchen towel and wipe around the edge but alas, by that time I had scoffed the lot!
To make the pasta, I took 400g OO flour, 4 eggs & 1tbsp oil and blended the ingredients together in the mixer until they looked like breadcrumbs, then I switched to the dough hook and kneaded it for about 4 minutes. I wrapped the dough in clingfilm and rested it for half an hour at room temperature.
The filling for the ravioli was 3 large shallots and 2 large chestnut mushrooms, all finely chopped. I sweated the shallots in 25g of butter until they were soft, then I added the 'shrooms for another 5 minutes. Then I added 60ml of double cream, brought it to the bubble to bind it all together, then set aside for later.
The sauce was made by soaking 25g dried porcini mushrooms for 15 mins. During the wait I boiled 400ml chicken stock until it was reduced by half. Then I added the porcini and any juices and a slug of sherry. I reduced it by half again and added 75ml of double cream. I simmered this until it was reduced to a nice silky sauce.
I feel there should be some herbs in there somewhere, but my ignorance of ingredients defies me knowing which ones to add and to what, so any suggestions welcome!
However, it was a very yummy Saturday night supper...and would make a nice dish for friends with some crusty bread to mop up all that lovely sauce!
|All set and ready to ravioli...|
|Little 'shroom spaceships|
|Sloppy presentation, but delicious|