Class: Mushrooms, Making Pasta (Ravioli) and Risotto
Presenter: Nick Peters, Casey Miller SOS Management
Yield: enough for 30+ medium raviolis
4 cups AP Flour
2 tsp salt
6 large eggs
2 TBL olive oil, plus more for coating dough ball
corn meal for storage/dusting
Pout flour and salt in mixer with j hook. Mix. Add 1 egg at a time until dough starts to lump up. Drizzle in olive oil until dough forms a ball. Take out and knead for 10 minutes. Coat ball of dough with olive oil and wrap in saran wrap. Let ball rest 30 minutes so gluten can relax. Using pasta roller roll out pasta to paper thin (you should be able to see your hand through it. Stuff with favorite stuffing using tablespoons and crimp edges. Coat finished raviolis with cornmeal to prevent sticking. Boil in salted water or stock. Raviolis are done when they float.
Mushroom and Cheese Ravoili Stuffing
2 # Crimini (brown) mushrooms
2 Sprigs Thyme
2 Sprigs Rosemary
2 crushed garlic cloves
8 oz Marscapone Cheese
6-8 oz Parmesan Cheese
Salt and Pepper to taste
White wine for deglazing (Marsala is awesome, Sherry or a dry white is fine too)
Brown butter sage sauce:
8-8 TBL Butter
1 bunch Sage leaves (leaves separated from stems)
Wash and slice mushrooms (don’t worry about drying them). Get a pan heating on the stove over medium heat with some olive oil. Add mushrooms, garlic, thyme, and rosemary. Drizzle olive oil over the pile, be moderate, oils wash out flavors. Let mushrooms cook without stirring much. Mushrooms will release water which will begin to boil. Mushrooms are best cooked by sounds: they will start with a sizzle, then to boil, then when it returns to a sizzle you deglaze with white wine and scrape the fond (brown/caramelized bits on pan) into mixture. Mushrooms are 95% water, when the water cooks away you’re left with the flavor and when the mushrooms brown nicely (caramelization or the Maillard reaction) you’ll get a much more intense , earthy flavor. For example, deglazing with Marsala adds to the nuttiness. Takes around 20 minutes. When wine is cooked away, turn off, discard sprigs, and put mushroom and garlic into blender/cuisenart with scoops of marscapone cheese and parmesan. You want the final blend to be on the salty side because the flavor will be thinned out by being stuffed into ravioli.
Spoon onto pasta sheet and cut/crimp raviolis. Use cornmeal to keep raviolis separate on tray prior to cooking. Raviolis are done when they float cooked in stock or salted water.
Variations: Risotto is a classic Italian dish that is usually served as a first course, Primo, and can be flavored almost any way desired. The classic risotto dish, Milanese, is seasoned with saffron, and other variations include seafood risotto, butternut squash risotto, and asparagus risotto.
1 medium yellow onion, small dice
4 tbsp. olive oil, divided
1 lb. Arborio rice
9 cups hot stock, can use veggie, chicken, beef, seafood
1 cup dry white wine
1 oz. dried porcini mushrooms
1 lb. crimini mushrooms
1 lb. oyster mushrooms
1 shallot, minced
6 sprigs thyme, chopped, divided
Salt and pepper to taste
Begin by re-constituting the dried porcini mushrooms with boiling hot water. Use about half of the mushrooms for the risotto, and reserve the other half for the stock. Heat the dried mushrooms in vegetable stock to give the stock some richness/strong mushroom flavor.
In a large pot, heat the olive oil and sweat the onions until translucent, without adding color, about 5 minutes. Add the Arborio rice, coat in the oil, and toast slightly, again without adding color. De-glaze with the white wine, and reduce au sec. Next ladle in the hot stock, about 1-2 cups at a time, and stir constantly. It is important to remember to continually stir the risotto, as this is what breaks down the starch, and gives creaminess to the risotto. Continue to add the stock, until the risotto is al dente. Traditionally, risotto is served al dente, however, it can be served cooked all the way through.
Meanwhile, in a separate pan, heat an additional 2 tbsp. olive oil, and sweat the shallots. Once translucent, add the crimini mushrooms, oyster mushrooms, and re-constituted porcini mushrooms. Cook about 3-5 minutes, or until they have released all of their water. Season with fresh thyme and salt and pepper.
Once the risotto is al dente, finish with a few tablespoons butter and Parmesan cheese. (This can be omitted if making the risotto vegan) Add in the cooked mushrooms, and serve.