Ravioli with Meat and Chanterelle Mushroom Sauce

Homemade ravioli can instantly improve your exquisite culinary skills. You can fill them with cheese, meat, or anything you like. This time I made them with meat and accompanied with a  creamy chanterelle sauce. This sauce is so good and can be served with other dishes besides ravioli.

We used this ravilioli press, it was easier than some others we tried. For rolling out our pasta, we have a KitchenAid stand mixer and this pasta roller attachment is perfect. If you want something more basic, there are a lot of standalone hand pasta rollers that work great too.

 

Ravioli with Meat and Chanterelle Mushroom Sauce Recipe

Ravioli with Meat and Chanterelle Mushroom Sauce

By Olya Sandstrom Published: November 12, 2014

  • Yield: 6 Servings
  • Prep: 40 mins
  • Cook: 25 mins
  • Ready In: 1 hr 25 mins

Homemade ravioli can instantly improve your exquisite culinary skills. You can fill them with cheese, meat, or anything you like. This …

Ingredients

Instructions

  1. Pour the flour on a table or in a bowl and make a well in the center and add the eggs, salt and olive oil there. Whisk the eggs and oil with a fork, mixing them with the flour. Knead the dough, you want the dough to be a bit "tacky", but not too sticky but also not dry. If the dough is too sticky and just a little bit of flour and if its too dry, wet your hands with some water and knead some more. Its easy to make the dough too sticky by adding too much water and I found this is the best way, a little water goes a long way. Finally roll into a ball, cover with a towel and let rest for 20-30 minutes.
  2. Prepare the filling by mixing the pork with grated or finely sliced ​​onion and garlic. Add finely sliced basil leaves, salt and pepper.
  3. Cut the mushrooms into medium cubes and finely chop the onion and garlic for the sauce. Heat the olive oil, and fry the onions first until golden brown, then add the garlic and cook for another minute, then finally the mushrooms and thyme leaves. Cook about 5 minutes, stirring occasionally. Add salt and pepper and pour the whip cream and simmer another 8-10 minutes, covered, stirring occasionally.
  4. I use pasta machine for rolling the dough into sheets. If you don't have a pasta machine, you can use a rolling pin, but a machine will make the job easier. You want the sheets to be as thin as possible sine it makes better ravioli, ideally you can just see through the sheets. I usually go down to about setting 5 or 6 on my pasta machine.
  5. Sprinkle your work surface with some flour and place a sheet of pasta on top, lay in the middle about 1 tsp of the meat spaced a few inches apart, cover with the second part of the dough, and press the dough around the filling and removing all the air. With a special knife or cookie cutters cut the ravioli and put them on a baking sheet or large platter, sprinkled with the flour. Repeat with all the remaining dough and filling.
  6. In a pot with boiling salted water, cook the ravioli in small portions so that they don't stick together during cooking, about 3 minutes. Take them from the water with a slotted spoon and remove to a bowl, pour over the top a little olive oil and cover with a lid.
  7. Serve the ravioli on a plate, drizzle with olive oil on top, sprinkle with freshly ground black pepper, grated Parmesan cheese and mushroom sauce. Serve immediately.

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