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Mixed mushroom ravioli in a mushroom and tarragon broth
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Indulge daily with flavorful pasta filled to perfection.
Ingredients:
  • 50g dried porcini mushrooms
  • 375ml water
  • 20g butter
  • 1 garlic clove, crushed
  • 100g Swiss brown mushrooms, finely chopped
  • 1 tsp finely chopped tarragon
  • 250g fresh egg pasta sheets
  • 125ml white wine
  • 1000.00 ml (1 litre) beef consomme
  • Tarragon sprigs, to serve
Instructions:
  • In a heatproof bowl, soak the porcini mushrooms in boiling water for 30 minutes. Drain, but save the liquid, then gently squeeze out any excess liquid from the mushrooms.
  • In a large frying pan over high heat, melt the butter until it starts to foam. Add garlic, mushrooms, and chopped tarragon. Cook and stir for 2-3 minutes until the porcini and Swiss brown mushrooms are tender. Remove from the heat, season with salt and pepper, and let it cool.
  • Lay out a pasta sheet and cut it into 5cm-wide strips using a knife or serrated pasta wheel. Spoon 2 teaspoonfuls of mushroom mixture 3cm apart along the strip. Brush lightly with water. Place another strip on top and seal the edges by pinching. Cut into ravioli shapes using a knife. Repeat with the rest of the pasta sheets and mushroom filling.
  • In a large saucepan, simmer the wine over high heat until it reduces by half, about 1-2 minutes. Stir in the beef consommé and porcini mushroom water, then add the ravioli and cook for 5 minutes until tender. Enjoy!
  • Divide the broth and ravioli into shallow bowls and garnish with fresh tarragon sprigs before serving.

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