Ravioli with Portobello Mushrooms, Porcini Ricotta and Sage

Posted On May 29, 2015

This was my first attempt at home made pasta, with rather pleasing results.

I was guided by Theo Randall on the ravioli filling and Antonio Carluccio on the fresh pasta (two great books linked). If I were doing it again, I’d make every effort to get Italian OO pasta flour. I would also use more egg yolks, like in Theo Randall’s pasta.

Ravioli recipe (customised to state and available ingredients)

• 2 garlic cloves
• 250g portobello mushooms, sliced into chunks
• 1 teaspoon of thyme
• 90g Cooks’ Ingredients Porcini & Truffle Paste (Waitrose)
• 200g ricotta cheese
• 75g Parmesan cheese

Mushrooms fried with olive oil, then mixed with the cold cheese mixture in a bowl.

Fresh raviolis were boiled for 4 minutes, then tossed in a pan of 75g of butter, infused with 6 sage leaves.

Served with a health dose of black pepper and some further Parmesan.