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.