Gluten Free Mushroom and Ricotta Ravioli, Parmesan Sauce, Crispy Enoki

Serves 4

For the filling:

  • 400g chestnut mushrooms- sliced
  • 1 banana shallot- finely chopped
  • 2 tbsp olive oil
  • 1 clove garlic- finely sliced
  • 4 heaped tbsp ricotta
  • 2 tbsp parmesan cheese
  • Salt and pepper

Heat the oil in a large pan over a medium high heat, and then add the shallots. Cook until tender, add the garlic, and then continue to cook for a couple more minutes. Add the sliced mushrooms and seasoning, and cook until all the moisture in the pan has evaporated. Allow to cool for a few minutes, and then place in a blender with the ricotta and parmesan. Blend until smooth, and then check the seasoning. Place in piping bags.

For the ravioli:

  • 200g gluten free plain flour
  • 2 medium size eggs
  • 2 egg yolks
  • large pinch of salt
  • 2 level tsp xantham gum
  • 2 tsp olive oil
  • plus extra flour for dusting

Place the dry ingredients in a small bowl, and mix well. Make a well in the middle, and then place the eggs, yolks, and olive oil in the middle of the well. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and knead on a clean surface for a couple of minutes until smooth and firm. Add a little extra flour if too wet.

Using a pasta machine make sure the thickness setting is on highest and should be No.10 on most machines. Roll your dough through this setting and then fold the dough in half. Pass it through again and then fold it in half again and follow this procedure 10 times until you have a very smooth dough. Ideally at this point, wrap the dough in cling film and allow to rest for 45 minutes. Now roll the dough through each setting until you get down to No 2 1/2 or 2 . Your pasta should be very thin now.

Lightly brush the pasta with water, then pipe small dots of the filling down the centre of the pasta leaving about 4cm gaps in between. Fold the pasta over these dots, and lightly press the pasta down removing the air in the process and sealing the ravioli. Using a ravioli cutter, cut the pasta into individual ravioli. Allow to dry slightly, and cook in boiling and salted water for 2/3 mins.

For the sauce:

  • 1 tbsp olive oil
  • 250g double cream
  • 2 tbsp parmesan cheese
  • 1 clove garlic- finely chopped
  • 1 pinch of nutmeg
  • 1 sprig of thyme- picked
  • Salt and pepper

Heat a small sauce pan over a medium heat, add the olive oil, followed by the garlic. Cook for a couple of minutes, until the garlic just starts to turn golden. Then add the cream, thyme, nutmeg, salt and pepper. Bring to the simmer and infuse for a couple of minutes. Remove from the heat, and then add the parmesan, and blend with a hand blender. Check the seasoning, and keep warm.

For the crispy enoki:

  • 28g enoki mushrooms- trimmed
  • 1 tbsp rice flour
  • Vegetable oil
  • Salt

Heat a small pan of oil, no more than a 1/3 full, to 190 deg cel. Coat the mushrooms in seasoned rice flour, dust off excess, and fry in the oil until golden brown and crispy. Drain on kitchen paper.

1 tbsp finely chopped chives.