Sometimes I get sick of writing about food. There are only so many ways in which you can describe a ravioli, even if it is a superlative ravioli. Today, I feel like letting the food do the talking.
Talk food, talk.
Mushroom Ravioli with Parmesan Butter Sauce (makes 45 ravioli)
For the Ravioli Filling
1.5 lbs mixed mushrooms, finely chopped (we used shitake, oyster and crimini)
6 small green onions (or scallions) white and greens, finely chopped
8 cloves garlic, diced
3 tbsp thyme leaves
1 tsp red pepper flakes
1/2 cup sherry
1/2 cup heavy cream
1 tbsp tarragon
juice of 1 lemon
2 tbsp olive oil
2 tbsp butter
In a large pan melt the butter in 2 tbsp of olive oil. Add the scallions and cook until soft, 2-3 minutes. Add the garlic and cook for another minute. Mix in the mushrooms, thyme and red pepper flakes. Allow the mushrooms to release their liquid and that liquid to evaporate. When the pan begins to dry add the sherry and cook down until the moisture dissolves. Add the cream, stirring thoroughly, again allowing the liquid to cook down. When the sauce thickens and mushrooms come together, add the lemon juice, tarragon and salt and pepper to taste.
Remove from the heat and store in the refrigerator to let cool.
For the Ravioli
1 2/3 cup flour
5 egg yolks
In a food processor mix eggs and flour until the mixture comes together in a ball. Cover with saran wrap and place in the refrigerator for at least 3o minutes. When you are ready to prepare the ravioli, remove the dough from the refrigerator and cut into quarters. Flour slightly and run through a pasta press, stopping at the second to last setting. Finally lay out the dough on a floured surface and use a 2.5″ biscuit cutter to form ravioli one by one. Set each aside on a cookie tray.
When ready to compile the ravioli place about 1 tsp of the mushroom filling into the center of each circle. Carefully fold the pasta in half, pushing down on the sides to let out the air. To seal the ravioli and make sure no filling escapes, gently press a fork down on the edges of the dough, pressing both sides together. Set aside until you are ready to cook.
In a steamer cook the pasta for 8 minutes as you would dumplings, flipping after 4 minutes to ensure that both sides cook sufficiently.
For the Sauce
1 cup butter
6 tbsp pine nuts
1 large handful basil, julienned
1 cup grated parmesan
When ready to serve the ravioli prepare the sauce by melting 1 cup butter in a sauce pan. When the foam subsides add the pine nuts and basil and cook until basil is wilted. Pour the mixture over the ravioli and top with grated parmesan and salt and pepper to taste.