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Sat, Oct 15

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Raviolo with Mushrooms

Join me as we make this inventive raviolo. This is not the traditional sealed raviolo but a layered dish with the wonderful taste of mushrooms.

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Raviolo with Mushrooms
Raviolo with Mushrooms

Time & Location

Oct 15, 2022, 2:00 PM – Oct 16, 2022, 3:00 PM

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About the event

Raviolo wth Chicken of the Woods and Cauliflower Fungus

Pasta:

Ingredinets

300 Grams 00 flour

Pinch of salt

3 large eggs

Recipe

On a large board make a mound with the flour, sprinkle the pinch of salt over the flour and make a well in the center. Break the three eggs into the well in the flour. Using a fork break up the eggs, then start to slowly bring in flour.  Continue to work with the fork until the egg is incorporated into the flour, at this point work the dough with your hands to bring together. Knead the dough until a smooth surface forms seven to ten minutes. Cover the dough with a bowl or place in a zip loc bag for about 20 minutes. During this time the flour will hydrate and the dough will take on a darker color.

Raviolo Filling

Ingredients:

Olive Oil 

20 Grams butter, melted

55 Grams Parmigiano Reggiano, grated

Salt and Pepper to taste

300 Grams mixed Chicken of The Woods and Cauliflower mushrooms, cleaned

15 Grams Dried Ceps

8 TBSP Olive Oil

2 Garlic cloves, finely chopped

A little fresh Red Chili, finely chopped

150 ML Dry White Wine

4 TBSP Finely Chopped Parsley

4 TBSP Double Cream

Recipe:

Slice the fresh mushrooms and soak the dried ceps in likewarm water for 20 minutes. Squeeze any excess water from the dried ceps, reserve the water and chop the ceps very finely Heat the oil in a pan and fry the garlic, chillli and chopped ceps briefly Add the sliced mushrooms and stir fry for a few minutes more. Add the white wine and a little of the cep soaking water and continue to cook for 2 to 3 minutes. Set aside

Roll out the pasta dough to make sheets 2mm thick, cut into 14cm squares. Bring a pot of water to a boil add sea salt and a few drops of olive oil. Boil the pasta sheets for three to four minutes, carefully remove the pasta from the pot, rinse and dry. 

Season the mushroom mixture with salt and pepper, add the cream and parsley and mix.  Place a sheet of pasta on the plate top with two to three spoonfuls of the mushroom mixture, cover with another sheet of pasta. Brush the raviolo with melted butter sprinkle with Parmegiano and serve immediately.

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