There are perks to not having a job. Like having time to have your name taken off the mailing list of all your junk mail. And to play with dough all day. I’m at it again and trying to make homemade ravioli. I have a new respect for chefs in restaurants crafting hundreds of the pillowy dumplings for a night of service.
Someday I will master this art and write a post about it. Until then, I’m making some pretty wonderful and seasonal fillings. This takes advantage of fall’s bounty, with an emphasis of chanterelle mushrooms.
Makes about 3 cups of filling
- 1 1/2 cups quartered and stemmed cremini mushrooms (4-5 mushrooms)
- 1 cup quartered chanterelle mushrooms (Include stems)
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 fresh parsley or 1 teaspoon dried parsley
- 1 egg yolk (Reserve the egg white for sealing ravioli)
- 1/3 cup salty cheese like Parmesan
- 1 cup ricotta
- Pinch of nutmeg
- Salt and pepper to taste
In a medium skillet, heat oil and butter over medium heat. Add both kinds of mushrooms for about 5 minutes. Add parsley and garlic. Cook for one minute. Remove from heat and sprinkle with salt and pepper.
Pulse parmesan in a food processor until it looks like bread crumbs. Add mushrooms, egg yolk, nutmeg and ricotta. Pulse until combined. Taste for salt and pepper.
Refrigerate until ready to use.
Check out my other ravioli here.