Ravioli Dough
Yield: enough for 30+ medium raviolis
Ingredients
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
saran wrap
Instructions
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
Ingredients:
2 # Crimini (brown) mushrooms
Olive oil
2 Sprigs Thyme
2 Sprigs Rosemary
2 crushed garlic cloves
8 oz Marscapone Cheese
6-8 oz Parmesan Cheese
Butter
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)
Instructions:
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.
