Open mushroom raviolo

Open mushroom raviolo

Raviolo aperto con funghi

By
From
Pasta
Serves
4
Photographer
Laura Edwards

I always cook this dish when I come back from a mushroom hunt in the autumn. My booty will be varied – there are many types of edible wild mushrooms, differing in shape, colour and taste – but my greatest preference is for ceps, or porcini mushrooms. Should you not be able to collect wild mushrooms, don’t be discouraged from making it, as you can nowadays buy a great choice of cultivated ‘exotic’ mushrooms which make for an acceptable substitution.

Ingredients

Quantity Ingredient
1/2 recipe Fresh egg pasta
salt and pepper, to taste
olive oil
50g unsalted butter
30g parmesan, freshly grated

Filling

Quantity Ingredient
20g dried porcini, rehydrated
500g mixed wild fresh mushrooms, such as porcini, chanterelles, bay boletus etc.
50ml olive oil
2 garlic cloves, peeled and finely chopped
2 tablespoons chopped fresh flat-leaf parsley

Method

  1. Roll out the pasta, by hand or machine, to 1mm thick, and cut out eight 15cm squares. Cover with a tea towel until ready to cook. Soak the dried porcini in hot water for 20 minutes. Drain and finely chop.
  2. Clean the fresh mushrooms carefully, wiping rather than washing them. Heat the oil in a large saucepan and gently fry the garlic for a few minutes – you don’t want it to brown. Add the fresh and dried mushrooms and some salt and pepper, and stir-fry until the mushrooms are slightly soft, about 7–8 minutes. Add the parsley.
  3. Meanwhile, plunge the sheets of pasta into plenty of boiling salted water to which you have added a little olive oil to prevent the sheets from sticking together. Cook for 3–4 minutes, then lift the pasta out, sheet by sheet. Divide the first four sheets between four warmed plates.
  4. Put a quarter of the mushroom mixture in the centre of these pasta sheets, and cover with the remaining four pasta sheets. It’s like covering them with a blanket, don’t press.
  5. Add the butter to the mushroom cooking pan, let it melt and foam, and pour over the top of each raviolo. Sprinkle with Parmesan and serve immediately.

Alternatives

  • You could obviously use any filling you desire, from meat, to fish, to vegetable. What is important is the taste… When you have a mixture of fresh and dried mushrooms as here, you can add extra flavour with porcini cubes (available in good supermarkets).
Tags:
Antonio
Carluccio
pasta
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