Ingredients
- 20g dried porcini mushrooms, soaked in 1/2 cup boiling water for 20 minutes
- 200g Swiss brown mushrooms
- 2 shallots
- 1 1/2 tablespoons olive oil
- 1 (250g) Vivaldi potato, boiled whole until tender, drained, cooled
- 1/3 cup finely chopped flat-leaf parsley
- Fine semolina, for dusting
- 1 egg, lightly beaten
- 100g butter, chopped
- 16 sage leaves
- 1/3 cup (40g) coarsely chopped walnu
- 300g plain flour
- 2 tablespoons spinach, blanched, squeezed-dry, finely chopped
- 2 eggs
- 1 egg yolk
Directions
- Step 1
Make spinach pasta: Place flour in a mound on a work surface. Make a large well in the centre, then break eggs into it. Add spinach. Using a fork, gently beat eggs, while, with your other hand, secure the walls of the well. Continue stirring with the fork, drawing in flour until mixture is very thick, then, using your hands, work in remaining flour.
- Step 2
Once flour is incorporated, knead the dough (it should be firm and not sticky) for 5 minutes or until smooth. Wrap in plastic wrap and set aside for 30 minutes.
- Step 3
Divide dough into 6 pieces. Flatten 1 piece with your hand until 3mm thick. Dust lightly with flour. Set your pasta machine to its widest setting, then feed the dough through 4-5 times, folding it in half each time and turning it 90 degrees until it is smooth and the width of the machine. Repeat feeding the dough through, without folding, narrowing the settings on your machine, 1 notch at a time (the highest number being the thinnest setting), until you reach the second last setting, then place pasta sheet on a semolina-dusted work surface. Repeat with remaining dough.
- Step 4
Drain porcini through a fine sieve over a bowl and reserve water. Finely chop porcini, Swiss browns and shallots. Heat oil in a frying pan over medium heat. Add mushrooms, shallots and 1 teaspoon salt and cook for 5 minutes or until mushrooms are soft. Add reserved liquid and simmer until evaporated. Peel potato and mash. Stir in mushroom mixture and parsley and season generously to taste. Cool.
- Step 5
Place a pasta sheet on a semolina-dusted work surface. Starting 2cm from an edge, place rounded teaspoonfuls of mixture 5cm apart in 2 rows. Brush around filling lightly with egg. Place another pasta sheet on top and press gently around filling. Cut into squares. Check each ravioli is sealed, then place in a single layer on a semolina-dusted tray. Repeat with remaining pasta sheets, filling and egg.
- Step 6
Cook ravioli in a large saucepan of boiling water for 4 minutes or until just soft. Meanwhile, place butter in a large, heavy-based frying pan and cook over medium heat until foaming. Add sage and walnuts and cook for 30 seconds or until sage is crisp and butter is a nut-brown colour. Divide ravioli among plates and serve drizzled with butter sauce.
Serving size: 6 Recipe courtesy of taste.com.au