Ravioli
Ingredients
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Mushroom filling
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1 chopped french shallot
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Extra virgin olive oil
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10 ml (2 tsp) Noilly Pratt vermouth
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5 ml (1 tsp) chopped fresh chives
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250 g flour
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1 egg
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1 yolk
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125 ml (1/2 cup) extra virgin olive oil – fruity
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1 pinch salt
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1 small amount water
Preparation
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1. Clean and chop mushrooms (of your choice).
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2. In a pan, heat olive oil and sauté mushrooms with a chopped French shallot.
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3. Cook until the mushroom release their juice. Deglaze with 10ml of Noilly Pratt. Add 1 spoonful of chopped fresh chives at the end.
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4. Set aside and reserve to fill ravioli dough.
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5. In a bowl, sift flour and mix with all ingredients. Form dough into a ball. Set aside for 2 hours.
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6. Roll out dough into thin strips and cut into round pieces 5 cm in diameter. Lightly brush each pieces with milk. Add a small amount of mushroom filling in the centre. Cover with another round piece of dough and seal well making sure there is no air trapped inside. Cool in the fridge.
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7. When ready to cook put the ravioli into a pot of boiling water for a few minutes (4 to 8 minutes). Serve with truffle oil or a mushroom flavoured extra virgin olive oil.
