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Morel Ravioli

Morel Ravioli
Second Runner Up, Earthy Delights 2009 Morel Recipe Contest
Ingredients:

Dough:
1 cup unbleached flour
1/2 teaspoon salt
1 tablespoon olive oil
1 egg, room temperature

Directions:

 

Sift together flour and salt. Cut in the olive oil. Add the egg and mix into a soft dough. If dough is too dry, moisten your hands with a little water (no more than 1/2 teaspoon at a time) and knead until the water is absorbed/ If too wet, knead in a little flour. When you have a soft ball of dough, wrap it in plastic and place in the refrigerator to rest for 30 minutes.

Filling:


1 ounce dried morels (or 8 ounces fresh morels)
1 cup milk (use 1/2 cup if fresh morels are used)
1 small white onion, finely diced
1 clove garlic, finely diced
1 cup fresh bread crumbs
1/2 tablespoon butter
1/2 tablespoon olive oil
1/2 cup pecorino romano cheese
1 egg, beaten
salt & pepper to taste
1 egg + 1 teaspoon water for egg wash
 

 

Place dried morels in milk and cover with a weighted bowl. Let soak for 1 hour. Drain and reserve the milk.

Dice morels. Soak bread crumbs in the reserved milk and squeeze. Again, reserve the milk.


Heat oil and butter in heavy pan over medium high heat. Saute onion and garlic until soft and transparent.

Add morels and continue to cook for 7 minutes. Season with salt, pepper and soy sauce. Remove from heat to cool.


In a bowl, combine the breadcrumbs, cheese and egg. Mix well and add the cooled morels.

If using a pasta machine to roll the dough process to setting 5. Otherwise, roll the dough out to a little less than 1/8 inch thick.

Cut the dough into 3 rounds and moisten the edges with egg wash.

Place 1/2 tablespoon of the filling in the center and fold in half. Be sure to press from the inside toward the outside, removing all air as you go. (An air bubble will cause the ravioli to explode in the boiling water.) Press down the edges with a fork to seal and make a pattern around the edge.

Place on a baking sheet that is topped with a sheet of wax paper and is very lightly sprinkled with flour. Cover with plastic to keep from drying out.

 

Place the ravioli in a large pot of boiling, salted, water for 8 to 10 minutes or until the dough is done.


Serve with a white cheese sauce (gorgonzola is good.) Be sure to use the reserved soaking milk in the sauce.

 

Products suggested for this recipe:



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