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Potato and porcini ravioli
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in homemade filled pasta for the ultimate culinary experience.
Ingredients:
  • 20g dried porcini mushrooms, soaked in 1/2 cup boiling water for 20 minutes
  • 200g Swiss brown mushrooms
  • 2 shallots
  • 27.30 gm olive oil
  • 250g potato
  • 82.50 ml finely chopped flat-leaf parsley
  • Fine semolina, for dusting
  • 1 egg, lightly beaten
  • 100g butter, chopped
  • 16 sage leaves
  • 40g walnut
  • 300g plain flour
  • 40.00 ml spinach, blanched, squeezed-dry, finely chopped
  • 1 egg yolk
Instructions:
  • Create a mound of flour on your work surface. Form a large well in the center and crack the eggs into it. Add spinach. Gently beat the eggs with a fork, gradually incorporating the flour until a thick mixture forms. Use your hands to combine the remaining flour until dough forms.
  • Knead the dough until smooth, ensuring it is firm and not sticky. Wrap it in plastic wrap and let it rest for 30 minutes.
  • Divide dough into 6 pieces. Flatten 1 piece with your hand until 3mm thick, lightly dust with flour. Using the widest setting on your pasta machine, feed the dough through, folding it in half and turning it 90 degrees 4-5 times until smooth. Continue feeding the dough through, narrowing the settings one notch at a time, until second last setting is reached. Place pasta sheet on a semolina-dusted work surface. Repeat with remaining dough.
  • 1. Strain porcini using a fine sieve over a bowl to save the liquid. Finely chop porcini, Swiss browns, and shallots. Heat oil in a frying pan over medium heat. Sauté mushrooms, shallots, and 1 teaspoon of salt for 5 minutes until mushrooms are tender. Pour in reserved liquid and simmer until reduced. Peel and mash potato. Combine with mushroom mixture, parsley, and season generously. Allow to cool.
  • 1. Lay a pasta sheet on a semolina-dusted work surface. Spoon rounded teaspoonfuls of mixture 5cm apart in 2 rows, starting 2cm from the edge. Lightly brush around the filling with egg. Sandwich with another pasta sheet, gently pressing around the filling. Cut into squares. Ensure each ravioli is sealed, then place in a single layer on a semolina-dusted tray. Repeat the process with the remaining pasta sheets, filling, and egg.
  • Boil ravioli in a large saucepan for 4 minutes until just soft. In a heavy-based frying pan, melt butter over medium heat until foamy. Quickly cook sage and walnuts for 30 seconds until sage is crispy and the butter turns nut-brown. Serve ravioli on plates drizzled with the butter sauce.

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