Ingredient Spotlight: Mushrooms
Prep 60 min Cook 10 minutes Makes 7 servings
(This recipe calls for homemade pasta. If you wish, substitute store bough wonton wrappers.)
PASTA
4 eggs
3 1/2 cups of flour
1 Tbsp of water (as needed)
(If you are in a hurry, you can always buy store-made wonton wrappers. They are not as good as fresh pasta, but they will do the trick.)
FILLING
8 ounces of whole-milk ricotta
8 ounces of goat cheese
1 egg
1/2 cup of grated parmesan cheese
1/2 tsp of orange zest
1 tsp of dried oregano
1 tsp of dried basil
salt and pepper
1 1/2 cups of cooked mushrooms
SAUCE
1 head of garlic
2 Tbsp of olive oil
Salt and pepper
1/4 cup of butter
2 Tbsp of flour
1/2 cup of heavy cream
1 cup of reserved mushroom liquid (can substitute chicken stock)
Cut the top quarter of the garlic head to reveal the garlic cloves. Place in the center of a foil square. Drizzle olive oil and salt in pepper on top. Bake at 400 degrees for 50 minutes. Remove from oven and cool. Once cooled, squeeze each clove out with a pinch at the bottom of the clove.
To make fresh pasta, follow these directions: (You will need a pasta maker to roll out the sheets. I use an attachment for my Kitchenaid.)
Prepare pasta by pouring eggs and flour into a food processor. Pulse for about one minute and open the lid to pinch a bit of the pasta dough between your fingers. If the dough is moist enough, the pinch will form a shape. Pasta is done. If it is too dry, the dough will not keep its shape. Continually add a tsp of water until you reach the desired consistency.
Place the dough on a floured surface. Knead into a log. Cover with a damp towel and let sit for 20 minutes. When the dough has rested, cut the dough into 5 parts. Mold each part into a circle and run through the pasta maker according to manufacturer directions. Lay sheets of pasta on a surface lightly dusted with cornmeal.
Once the roasted garlic is ready, melt butter with flour in a saucepan over medium heat. Stir until butter is melted and the rue is set, about 2-3 minutes.
Add heavy cream and reserved mushroom liquid (or chicken stock). Simmer for 20 minutes over low heat until thickened. Remove from heat.
While the sauce is thickening, combine cheeses, egg, orange zest and spices in a bowl. Add reserved cooked mushrooms.
Place on tablespoon of the mushroom cheese mixture on top of a sheet of pasta, evenly spaced about an inch apart. Baste around each ball of mixture with egg wash. Place another pasta sheet carefully on top and then press down gently to form a pillow. Cut the sheet into raviolis and then cook in boiling water for 3 minutes or until the ravioli rises to the surface.
Serve with roasted garlic sauce.