Morel Mushroom Ravioli
6 Ounces fresh Morel mushrooms, sliced or chopped(approximately 2 ½ cups)
1/3 Cup dry white wine
3 Cloves minced garlic
1 Tablespoon snipped fresh thyme
¼ Teaspoon Sea salt
1/8 Teaspoon Fresh Cracked Pepper
1/3 Cup ricotta cheese
2 Tablespoons grated Parmesan
1 Tablespoon snipped fresh chives
Ravioli dough (recipe follows)
1 Tablespoon extra virgin olive oil
1 Cup evaporated skim milk
1 Tablespoon all-purpose flour
Combine mushrooms, wine, garlic, thyme, salt, and pepper
in a saucepan and bring to a boil. Reduce the heat and
simmer, uncovered, for 10 to 12 minutes or until the
mushrooms are tender and no liquid remains. Remove from
Remove ½ cup of the mixture, leaving the remaining
mixture in the saucepan.
Finely chop the ½ cup mushroom mixture. Stir the chopped mixture with ricotta cheese, Parmesan cheese, and chives, then set aside.
dough into two portions. Roll each portion on a floured
surface into a rectangle about 12X9 inches. If using a
pasta machine, pass the dough through until it's 1/16
inch thick, dusting with additional flour if necessary
to prevent sticking.
Using a pastry wheel, cut the
dough into 2-inch wide strips.
Place about 1 ½ teaspoons
of the filling at 2-inch intervals down the center of
half of the strips. Use a pastry brush to brush water
onto the dough around the mounds of filling.
place a second sheet of dough on top of the first.
Using the side of your hand, press the pasta around
each mound of filling so the two sheets of moistened
dough will stick to one another. Using a fluted pastry
wheel, cut the pastry between the mounds of filling.
Arrange individual raviolis in a single layer on a
floured surface until they're ready to cook.
ravioli for 6-8 minutes in a 4-quart pot of boiling,
lightly salted water. Drain.
To make the sauce:
Stir together the evaporated skim milk and 1 tablespoon of
Add to the remaining mushroom mixture. Cook and
stir until thickened and bubbly. Cook, stirring
constantly, 1 minute more.
Arrange the ravioli on
appetizer plates. Top with the sauce. This recipe
makes 6 first-course servings.
Stir together 1 cup of all-purpose flour and ¼ teaspoon
of salt in a medium mixing bowl. Push the mixture
against the edge of the mixing bowl, making a well
in the center.
In a separate bowl, stir together 1
beaten egg, 2 tablespoons of water, and 1 teaspoon
of olive oil.
Add the egg mixture all at once to
the well in the center of the flour mixture. Stir
lightly with a fork until well-combined.
dough into a ball. Turn out onto a floured surface,
kneading the dough until its smooth and elastic.
This should take 8-10 minutes. Cover and let rest
for 10 minutes.
Parsleyed Ravioli Dough
Those wanting to go to some extra trouble for a
special presentation may be interested in "layering"
their ravioli dough with fresh parsley leaves.
do so, moisten a piece of 1/16-inch thick dough with
water. Place Italian parsley leaves on top of the
dough, spacing them 1 to 2 inches apart.
another layer of 1/16-inch thick dough on top of
the first piece. Roll again until the dough is
1/16-inch thick. Continue as directed in the recipe.
The parsley pattern will be "trapped" between the
two layers of dough, and will show through beautifully.