Homemade mushroom ravioli

Serves 2

Preparationu00a0time: 1hr 45 mins

Cooking time for filling: 15 minutes

Cooking time for ravioli: 5 minutes

To make the pasta dough :

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• 100g white flour (or preferably T-00)
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• 1 large egg
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• 1 tablespoon of olive oil
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• A small pinch of fine salt
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For the filling:

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• 150g brown button mushrooms
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• 200g girolles
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• 200g ceps
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• 1 shallot
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• 1 tablespoon of olive oil
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• 80ml soya cream
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• Peugeot Saveurs salt and pepper
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• Fresh parsley
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For the sauce:

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• The rest of the cooked mushrooms from the filling
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• 200ml soya cream
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• Peugeot Saveurs salt and pepper
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For serving:

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• A few parmesan shavings
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• Chioggia beet
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• Fresh parsley
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Step 1: make the filling

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• 1/Rinse the mushrooms in clean water, then drain them. Finely chop the shallot and the mushrooms.
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• 2/Heat a frying pan on a medium heat with a tablespoon of olive oil. Once it is hot, add the chopped shallot to brown for 3 minutes.
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• 3/Next add the various chopped mushrooms. Continue cooking over a high heat for about 8 minutes.
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• 4/Deglaze the mushrooms with soya cream and lower the heat. Cooking is finished when the soya cream is completely absorbed by the mushrooms.
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• 5/Leave to cool. Once cooled, blend everything in a small blender, so that the mushrooms are chopped. Add salt and pepper and a little bit of chopped parsley. Keep it somewhere cool whilst preparing the pasta.
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Step 2: make the pasta dough

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• 1/Pour flour into a mixing bowl or onto the work surface. Make a hollow at the centre and add the egg, salt and water.
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Tip: No water! If the pasta is too lumpy (which depends on the size of the egg) you can add a little bit of yolk. But usually, if you keep to the quantity of 1 egg to 100g of flour, you will get a perfect result.

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• 2/Work the mixture gently with a fork, then when the pasta is less sticky continue by hand for about ten minutes to obtain a smooth even dough.
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• 3/Massage the dough energetically for a few minutes, it should be quite elastic. Next spread it out to a thickness of 1mm. Fold it in half and spread it out again, and repeat about ten times to encourage gluten formation.
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• 4/Make it into a ball, flour it, cover with a tea-towel and wrap it in cling film. Place it in the refrigerator for 15 to 20 minutes.
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Step 3: shaping

By hand: Spread the pasta dough out as thinly as possible with a rolling pin.

Use a pasta machine: Pass small pieces of pasta through the pasta machine, gradually reducing the gap that it goes through, until you have a very thin pasta dough.

Using a round cookie cutter with a diameter of 7-8cm, create circles of pasta until you have used all of your dough. It is very important to keep the work surface and therefore the pasta dough well floured.

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• Take a circle of pasta and place a small teaspoon of filling on the centre of the circle.
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• Use a pastry brush to lightly brush the edges of the circle with water.
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• Cover with another circle of pasta, then gently squeeze air out all the way around the edge with the outside of your hands to form the ravioli.
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• Seal the edges of the circles by using your fingers to press them together.
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• Use the cookie cutter on the ravioli again to make neat edges.
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• Place the ravioli on a floured tea-towel, then repeat to keep making more ravioli until there is no pasta dough left.
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Step 4: cooking and serving

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• 1/Bring a large pan of water to the boil.
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• 2/Whilst waiting, heat up the remaining mushrooms from the filling in a pan on medium heat. Once the mixture is warm, add soya cream and leave to simmer for 15 minutes. Add salt and pepper at the last moment.
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• 3/Once the water is boiling, add a pinch of salt, then place the ravioli gently into the pan for 4 to 5 minutes at maximum.
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• Once they have finished cooking, drain them and place them into a bowl.
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• 4/Make very small cubes of Chioggia beet to serve.
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• 5/Pour the mushroom sauce onto the ravioli, then shave some parmesan over them, add the Chioggia beet and chopped parsley. Add salt if necessary and add pepper.
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Bon appu00e9tit!