Wild Mushroom Ravioli
Ingredients
- 1 batch homemade pasta dough
- ▢ 1 tablespoon olive oil
- ▢ 17.5 oz (500g) Chestnut mushrooms (crimini) , sliced
- ▢ 2 shallots finely chopped
- ▢ 1 clove garlic
- ▢ 1 sprig thyme
- ▢ 1 heaped tablespoon ricotta
- ▢ 2 tablespoon parmesan freshly grated
- ▢ salt and pepper to season
Directions
- Heat a 1 tablespoon of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent (photo 1).
- Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes (photos 2 -4). Set aside and let cool for 5 minutes.
- Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz intil smooth and pate like (photo 5 & 6).