SAGE, MUSHROOM, AND LEEK RAVIOLI

Sage, Mushroom, and Leek Ravioli image

How to make Sage, Mushroom, and Leek Ravioli

Provided by @MakeItYours

Number Of Ingredients 19

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Ingredients

3 cups sliced cremini mushrooms
1 sliced portabello mushroom
2 cups assorted dried mushrooms
½ tsp smoked Hungarian paprika (hot or sweet)
½ tsp ground coriander
Freshly ground black pepper
Butter, as needed
Truffle oil, as needed
2 leeks, sliced and rinsed (green and white parts)
1 cup finely grated Parmigiano-Reggiano cheese
500mL white wine
20 fresh sage leaves
heavy cream
300g tipo-00 (pasta) flour
2 tsp poppy seeds
½ tsp salt
3 large eggs
Fresh greens, to serve
Nice olive oil, to serveFreshly grated Parmigiano-Reggiano cheese, to serve

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.