Mushrooms Recipe

Mushroom & Pork Ravioli with Fried Mushrooms

April 19, 2016

Mushroom & Pork Ravioli with Fried Mushrooms 0 5 0

Australian MushroomsBy Australian Mushrooms    ,   ,   ,

  • Prep 1 hr
  • Cook 45 mins
  • 1 hr

    45 mins

    1 hr 45 mins

  • Serve 8 Servings

Ingredients

3 tbsp extra virgin olive oil

60 g butter

200 g Swiss brown, sliced

200 g button mushrooms

2 x 100 g punnets gourmet mushrooms, such as, shiitake, oyster, sliced

½ cup flat leaf parsley leaves

½ bunch kale, washed, leaves removed and chopped roughly

Ravioli filling

2 tbsp olive oil

1 medium red onion, finely chopped

1 garlic clove, finely chopped

1 small red chilli, finely chopped

200 g Swiss brown mushrooms, chopped very fine

500 g pork mince

1 tsp fennel seeds, toasted

¼ cup oregano leaves, finely chopped

1 egg, lightly beaten

Ravioli pasta

400 g fine Italian '00' flour

4 Eggs

Directions

1To make the ravioli filling; Heat oil in a frying pan over medium heat. Add onion and garlic and sauté 8 minutes until translucent. Set aside to cool, transfer to a bowl. Add remaining filling ingredients and mix well. Season with salt and pepper.

2For the ravioli pasta: On a clean surface, place flour in a mound and make a well in the centre. Add eggs and gently whisk with a fork, drawing in the flour as you go. Bring the dough together and knead for 5 minutes or until elastic and smooth. Sprinkle the dough with flour, wrap in plastic wrap and set aside for 20-30 minutes to rest.

3Set the pasta machine on the widest setting and flour the machine and dough well. Divide the dough into 4 portions and feed each portion through the machine by flattening it a little. Repeat 6 more times, folding the dough so it is the same width as the machine (at least 12cm). Continue to feed each dough narrowing the machine settings 1 notch at a time, until you reach the second last setting. The pasta should be about 1mm-thick.

4Place one prepared pasta sheet on a well-floured work surface. Place heaped teaspoons of filling on the sheet leaving a 2cm border around edges. Brush around the filling with water – this helps keep the ravioli sealed. Top with a second pasta sheet and press firmly around the filling to seal and remove air pockets. Cut between each mound of filling to form 7cm square ravioli or use a 6cm round pastry cutter to form round ravioli. Transfer the ravioli to a tray sprinkled heavily with semolina (you can use baking paper instead).

5Cook ravioli in batches of 10-12 for no longer than 4-5 minutes in a large saucepan of salted boiling water until al dente. Use a slotted spoon to transfer to a greased tray, cover to keep warm. Repeat with remaining ravioli.

6To serve: Heat butter and oil in a large frying pan until sizzling, add mushrooms and sauté over high heat until just tender. Add kale, parsley and season well. Toss to combine. Spoon 5 ravioli into each serving bowl, top with and kale mixture. Drizzle with good quality extra virgin olive oil.

Judyta Slupnicki
Head Chef
Auge Ristorante
22 Grote Street, Adelaide, South Australia
www.auge.com.au

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