Charlie and the Chef: How to Make Mushroom Raviolo

Traditional Italian cuisine involves lots of pasta.

If you want to make a stellar mushroom raviolo at home, Chef Myles Anton from Trattoria Stella and The Franklin can show you how to work some culinary magic.

Mushroom Raviolo

filling

  • 1 lb fresh cremini & shitake mushrooms
  • 1 clove garlic
  • 1 small onion, diced
  • 1 cup mozzarella
  • ½ cup ricotta
  • Salt and pepper
  • 10 egg yolks

Buzz oyster and cremini mushrooms in food processor.

Sweat onions and garlic in hot pan, add all mushrooms and cook thoroughly.

Chill mixture in fridge.  Add mozzarella, ricotta. Incorporate and season to taste.

Basic pasta dough

  • 1 cup Semolina Flour
  • 3 cups All Purpose Flour
  • 6 large eggs
  • 2 egg yolks
  • ½ tsp extra virgin olive oil
  • Salt & Pepper

Mound 3 and a half cups of flour in the center of your working space.  Make a well in the middle.

Add eggs and olive oil in well.

Beat eggs together and incorporate flour.

Knead for 15 minutes until the dough is tight.

Wrap the dough in plastic and allow it to rest for 30 minutes.

Roll out the pasta dough in a pasta machine to its thinnest setting, working gradually down the settings.

Lay the pasta sheet on a flat surface. Form a ring of filling and add the egg yolk to the center of the well.

Brush with egg wash around the filling.

Lay another sheet over, press around. Cut into desired shape and cook until the ravioli float in boiling salted water.

Garnish with basil, extra virgin olive oil, pesto etc.

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