For the Pasta dough:
- 80g OO pasta flour,
- 1 tbsp Xanthum Gum,
- 1 medium size egg,
- Large pinch of salt
For the Mushroom filling:
- 500g chestnut mushrooms,
- 1 shallot– finely chopped,
- 1 clove of garlic- crushed and finely chopped,
- Large tablespoon of mascarpone,
- Salt and pepper,
- 60g unsalted butter
For the Cauliflower and parmesan puree:
- 400g thinly sliced cauliflower,
- 200g double cream,
- 100g whole milk,
- 50g grated parmesan,
- Salt and pepper,
100g shiitake mushrooms –cut in thick slices
2 tablespoons finely chopped chives
Cepe mushroom powder
First make mushroom filling. Finely chop the chestnut mushrooms. Place the butter in a frying pan over a medium heat, when melted add the shallot and garlic and cook until soft. Then add the chopped chestnut mushrooms, and seasoning whilst stirring continuously, and cook until mix is dry. Remove from the heat and allow to cool slightly, then add the mascarpone, and mix thoroughly. Chill and place in a piping bag.
For the pasta. Place the “00” flour in a small bowl and add the Xanthum gum. Make a well in the middle, and then place the egg in the middle of the well. Add a pinch of salt to the mixture. 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 need on a clean surface for a couple of minutes until smooth and firm. Add a little water if too dry, or 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. Now roll the dough through each setting until you get down to No 2 or 3 . Your pasta should be very thin now.
For the ravioli. Lightly brush the pasta with water, then pipe small dots of the mushroom 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.
For the cauliflower puree. Place all the ingredients in a saucepan, and lightly season. Cover the pan, and gently bring up to the simmer. Cook until tender, then drain off roughly half of the liquid, but reserve this just in case. Blend the mix, adding more liquid if the mix is too thick. Whilst blending add the Parmesan and, check the seasoning at this stage and add more if necessary.
Cook the ravioli in salted boiling water for around 3 or 4 minutes. Meanwhile, sauté the shiitake mushrooms in a little oil until golden brown, lightly season. Reheat cauliflower puree. When cooked, drain the ravioli and lightly coat in olive oil. Place a little cauliflower puree on the bottom of the bowl, then 3 ravioli, and shiitake mushrooms. Sprinkle with chives, grated Parmesan and a little dusting of cepe powder. Serves immediately.
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