Best Mushroom And Leek Ravioli Recipes

MUSHROOM AND LEEK RAVIOLI

Steps:

• Melt the butter in a hot pan and sauté the leek, mushrooms and garlic with a pinch of salt and pepper until the leek and mushrooms start to break down.
• Deglaze the pan with the wine. That is, add the wine to the pan and stir to lift all the grease and sediment from the bottom of the pan. Continue cooking until the mixture is almost dry again.
• Add the cream. Stir to combine then allow the mixture to cook on a gentle heat until the cream is reduced by a third [about five minutes].
• Put the mix into bowl and allow it to cool to room temperature. (If you put hot mix into the wanton wrappers, they will start to cook and go "gluggy".).
• Beat the egg to make an egg wash. Dust a bench or board with polenta and lay out 16 wanton wrappers.
• Brush the wanton wrappers all over with egg wash. Put a teaspoon of mix in the middle of each wrapper. Use another wanton wrapper to make a lid for the ravioli and press down around the filling so that as little air as possible is left in the parcel. Use a small glass or something similar, with a circumference slightly greater than the lump of mixture, as a sealer. Place the sealer on the top skin around the lump and press down hard on the skins to seal them together. Place a pastry cutter with a slightly greater circumference than the sealer over the parcel and push down hard. Remove the excess wanton skin. If you don't have any other tools suitable for the job, seal the parcels by pressing with the flat part of the tines of a fork, and cut off the excess with a knife.
• Add a pinch of salt to a large pot of rapidly boiling water. (Use at least 3 litres of water.) Cook four to eight ravioli at a time, depending on the size of your pot, but don't overload the pot or they will stick together. Give them a gentle poke with a wooden spoon if necessary to separate them. Be careful they do not fall to pieces. They are cooked when they float.
• Heat half of the remaining filling in a pan. Add eight of the ravioli and gently coat with the filling, which has now become a sauce. Repeat for the second dish.
• Garnish with a little parsley.

SAGE, MUSHROOM, AND LEEK RAVIOLI

Steps:

• For the filling
• Heat a large cast iron skillet over low heat. Melt some butter and add a few drops of truffle oil, and begin to sauté the fresh mushrooms, adding in the paprika and coriander along with lots of freshly ground black pepper. Meanwhile, pour 1¼ cups boiling water over the dried mushrooms in a bowl and let rehydrate (this makes a fantastic mushroom broth we'll use in the sauce).
• Once the fresh mushrooms have shrunk down and browned nicely, drain the rehydrated mushrooms, reserving the liquid. Chop the rehydrated mushrooms and add them to the pan with the other mushrooms. Cook, stirring, adding more butter if needed, for about 2 minutes. Remove to a bowl.
• Add more butter or some olive oil to the pan and sauté the leeks until they're very soft and greatly reduced. Mix the leeks, mushrooms, and parmigiano-reggiano cheese together, tasting for seasoning. Once delicious, set aside.
• While you're letting the mushrooms and leeks cook down, combine the wine, reserved mushroom broth, and sage leaves in a small sauce pot and simmer until reduced to about ¾ cup.
• For the pasta
• Sift together the flour, salt, and poppy seeds. Make a well in the center and crack the eggs into it. From here, follow the directions in my entry on homemade pasta until you've got it rolled out into large, flat sheets.
• Pulling it all together
• Since we're making jumbo ravioli, we will use the dimensions of your pasta roller to determine the size of the ravioli (unless your roller is more than 5 or 6″ across... that's a bit ridiculous. Trim to something around 4″ wide if that's the case.). Fold the ravioli strip over to create a square. That's your ravioli. Fill it with a few spoonfuls of the mushroom mixture and press to seal with damp fingers.
• Boil the ravioli two at a time in a wide pot for about 3 minutes each, removing with a slotted spoon and letting drain on a cooling rack or some paper towels before moving to a plate. Top with sauce, the greens, a drizzle of olive oil, and more parmigiano-reggiano.