Wild Mushroom Pasta Pockets
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Ingredients
for
- For the pasta
- 3 ⅓ cups clean ""00"" flour
- 6 eggs
Preparation steps
1.
Make the pasta: Place the flour in a bowl and make a well in the centre. Crack the eggs into the well.
2.
Using a fork, beat the eggs until amalgamated, then draw in the flour a little at a time until the dough comes together.
3.
Remove the dough from the bowl and knead with your hands for 5 minutes or so until smooth and elastic. Cover with clingfilm and rest for 30 minutes in the refrigerator.
4.
Meanwhile make the filling: Heat the butter in a pan and sweat the onion and mushrooms until the liquid evaporates. Stir in the Parmesan and parsley and season. Leave to cool.
5.
Remove the pasta from the fridge. Using a pasta machine, roll out the dough into sheets about 1-2mm thick and 10cm wide.
6.
Lay on a floured surface, working with 1 sheet at a time. Keep the rest covered with a damp cloth.
7.
Place a heaped tsp of filling in the middle of the sheet at one end. Repeat all the way along at 5cm intervals, then brush a little water around each filling in a circle.
8.
Place another sheet of pasta on top, then, working from one end to the other push the sheets together and around each mound of filling. Press down gently to push out all the air.
9.
Cut the ravioli into shapes using a knife or even a crinkle-edged cutter. Place on a flour-dusted tray covered with a damp cloth when done. They will keep for about 3 hours like this.
10.
To cook bring a large pan of salted water to the boil and cook for 3-4 minutes. Remove carefully with a slotted spoon then toss with more butter and Parmesan to serve.
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