Raviolo with chicken of the woods and cauliflower fungus

Raviolo with chicken of the woods and cauliflower fungus

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

I call this an ‘extrovert’ raviolo because the filling is partly visible, resting between two large square sheets of pasta. It is possible to use a variety of filling, from meat to fish or vegetable. This is a vegetarian version, an elegant dish to be offered as a first course.

The minimal bother of making your own pasta dough is justified by the result, and with the addition of a little chicken or veal, it could become a dish for everybody.

Ingredients

Quantity Ingredient
200g Basic pasta dough
olive oil
20g butter, melted
55g parmesan, freshly grated
salt, to taste
pepper, to taste

Filling

Quantity Ingredient
300g mixed chicken of the woods and cauliflower mushrooms, cleaned weight
15g dried ceps
8 tablespoons olive oil
2 garlic cloves, finely chopped
fresh red chilli, finely chopped
150ml dry white wine
4 tablespoons parsley, finely chopped
4 tablespoons double cream

Method

  1. Slice the fresh wild mushrooms and soak the dried ceps in lukewarm water for 20 minutes. Squeeze any excess water from the dried ceps, reserve the water and chop the ceps very finely. Heat the oil in a pan and fry the garlic, chilli and chopped ceps briefly. Add the sliced fresh mushrooms and stir-fry for a few minutes more. Add the white wine and a little of the cep soaking water and continue to cook for 2–3 minutes. Set aside.
  2. Roll out the pasta dough to make sheets 2mm thick. Cut into 14cm squares. Put the pasta squares one by one in lightly salted boiling water to which, exceptionally, you will have added a few drops of oil to avoid them sticking together, and cook for 3–4 minutes, carefully stirring with a wooden spoon a couple of times. When the pasta is ready, add cold water to the pan so you will be able to handle the pasta without burning yourself, then drain all very well.
  3. Just before serving add some salt and pepper, the parsley and cream to the mushrooms, and mix well. Put a square of pasta on the bottom of each plate and add 2–3 spoonfuls of the finished filling in the centre. Cover with another sheet of pasta. Brush melted butter on top of each raviolo and sprinkle with Parmesan. Serve immediately.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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