Individual mushroom ravioli

1 servings

Ingredients

Quantity Ingredient
500 grams Flour
4 eaches Eggs
6 eaches Egg yolks
1½ kilograms Very fresh baby mushrooms, sliced finely
Butter
24 larges Field mushrooms, sliced
A little butter, salt and pepper
pinch Salt
3 tablespoons Olive oil
2 tablespoons Water
Salt and pepper
Juices from the mushroom filling
Cream

Directions

SOURCE: AUSTRALIAN VOGUE WI

PASTA

FILLING (FOR 12 RAVIOLI

SAUCE

To make pasta: put all ingredients in a food processor and process until dough forms a mass. Turn on to a floured board and knead a little. Wrap in plastic wrap and set aside for 1 hour. Put through rollers of pasta maker on mark 6, folding dough in three as you would to make puff pastry. Cut resulting dough in four pieces to make it easier to manage and put through the roller until you reach number 2 on the dial. Spread the strip on a floured tea towel and repeat process with other pieces of dough. Allow to stand until strips start to curl at the edges. To make filling: toss baby sliced mushrooms in butter for a few minutes with salt and pepper and a little water.

Remove from pan and reserve juices. To make sauce: toss sliced field mushrooms in butter and salt and pepper for a few minutes, add reserved juices and some cream and cook a little. To make the ravioli: cut 24 large circles of pasta. Paint edges of 12 with beaten egg. Pile an equal amount of mushroom filling in centres and place other circles of pasta over top. Press well together with fingers to seal. Bring two pans of salted water to the boil. Drop ravioli in water and boil for 12 minutes. Drain, place on individual heated plates, pour on hot sauce, serve at once. Bon-Appetit, Exec.Chef. Magnus Johansson

Submitted By SHERREE JOHANSSON On 09-26-94

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