Just like with our Chanterelle Pasta Carbonara, this recipe is a product of our newly found love of fresh pasta and our continuing passion for mushroom foraging while hiking! This time, we picked some rosemary from our herb garden, chopped it finely with some chanterelles, mixed with ricotta, and used that to stuff our ravioli! From there, we sauteed some sliced chanterelles and then formed a white wine reduction to infuse our ravioli with extra flavours!
We served our ravioli with some Garlic Sauteed Green Beans…but we think steamed broccoli or a side salad with a balsamic vinaigrette would also be great!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 90 Minutes
Ingredients:
- For your filling:
- Chanterelles
- Fresh Rosemary
- 4 oz Ricotta
- Black Pepper
- Salt
- For your pasta:
- 1.5 Cups ’00’ or All Purpose Flour
- 3 Eggs
- 1 Tablespoon of Olive Oil
- 1 Teaspoon Salt
- For your Topping/Sauce:
- 1 Cup Dry White Wine
- 2 Tablespoons Butter
- Chanterelles
- Rosemary
Method:
- Prep your pasta dough. This can be done a day ahead of time (and stashed in the fridge) to cut down on cooking time.
- Combine your flour and salt in a bowl, stir, and push to the sides to form a little hole.
- Crack your eggs into a glass measuring cup or bowl, add your olive oil, and beat with a fork.
- Pour your eggs into the flour hole.
- Use a spatula to combine your flour and eggs, pulling in small amounts of flour from the edges as you.
- Do this until your dough is fully formed and slightly tacky (but doesn’t stick endlessly to your hands as you work with it). Add more flour as needed to obtain this consistency.
- Wrap your dough ball in plastic wrap, and stash in the fridge.
- When you’re ready to start cooking, combine some water with a little olive oil and salt in a large pot. Cover, and bring to a boil.
- Prep your filling:
- Wash your chanterelles, remove the bottoms of the stems, and slice. Keep some aside for your topping.
- Put your chanterelles in a food processor along with your rosemary, and chop finely.
- Sautee your mushrooms in a pan with a little olive oil to soften and cook off any excess liquids.
- When your mushrooms are done cooking, transfer to a bowl, and let cool for a few minutes.
- Scoop in your ricotta cheese, sprinkle in your salt and pepper, and stir to combine.
- Make your Ravioli:
- Spread some flour on a large cutting board or other clean surface.
- Cut your dough into 4 pieces.
- Working one at a time, roll our pieces of your dough to form rectangular shapes. Then, cut off the rounded edges to form real rectangles.
- Scoop your filling onto one side of your rectangles with enough space between each scoop..
- Fold your dough over, and crimp the edges around the perimeter. Then, crimp the area between the filling scoops, and press to seal.
- Use a pizza cutter or a ravioli cutter to cut the crimped area between the filling scoops to make your ravioli.
- Transfer to a piece of parchment or wax paper, and continue with your next set of dough until all your ravioli is formed.
- Heat your butter in a large pan, and sautee your leftover sliced chanterelles and some rosemary springs.
- Pour your white wine in with your chanterelles, and allow to cook down.
- When your water is boiling, add your ravioli carefully, and boil for 5-7 minutes until they are fully cooked and floating.
- Use a slotted spoon to scoop your ravioli out of the boiling water and into your chanterelle and wine pan. Toss lightly together so the wine can subtly infuse into the pasta.
- Plate, devour, and enjoy!
