Tom Wasabi Portabella Ravioli Recipe
Serves 4
Ingredients
Ravioli Filling
Ingredients for ravioli
Large portabella mushrooms 2 each
Garlic minced 3 cloves
Onion chopped 1/3 cup
Oregano fresh or dried 1/2 teaspoon
Rosemary fresh or dried 1/4 teaspoon
Extra virgin olive 5 tablespoons
1 Egg
Ricotta cheese 4 ounces
Salt and pepper to taste
1 beaten egg for sealing
Pasta Dough 10" x 5" Sheets 8 each
Ravioli Filling
Clean mushrooms and remove stems. Cut mushrooms into cubes .
Sauté garlic and onions in 3 tablespoons of oil until translucent.
Add mushroom and saut'e
Add oregano, rosemary salt and pepper.
Cook mushrooms until tender.
Place mushrooms, garlic and onions in food processor and process until smooth paste.
Add ricotta cheese a little at a time and continue to process to form a thick paste.
Add one egg and continue to process until egg is incorporated.
Form ravioli either by hand or with a ravioli frame. If forming by hand cut dough into 2 inch by 2 inch squares. Place square on work surface and fill with one teaspoon of filling. Moisten edges of squares. Place second piece of dough on top. Seal buy pressing with fingers or tines of a fork.
If using a frame dust the frame with flour and place one of the sheets of dough on the frame.
If your frame comes with a dimpler, press down the dimpler into the dough covered frame.
Put one teaspoon of filling in each dimpled square.
Moisten edges around each square with the egg mixture. Cover with second sheet of dough.
Using a rolling pin seal the edges. This will also cut the ravioli into the squares. You should see the frame edges coming throught the dough.
Once sealed invert the frame and gently knock out the ravioli out of the frame.
Set water to boil. Add salt and 2 tablespoons of oil to water.
Boil ravioli approx. 5 minutes
Drain and serve immediately with sauce and grated pecorino cheese.
Ingredients
Sauce
Garlic minced 3 cloves
Onion finely chopped 1/3 cup
Oregano fresh or dried 1/2 teaspoon (a little more for fresh)
Fresh basil leaves minced 3 each
Extra virgin olive oil 4 tablespoons
Heavy cream 1/2 cup
Seasoned rice wine vinegar 1 tablespoon (available in Asian section in grocery store)
Pecorino cheese small wedge grated
Salt and pepper to taste
Sauce
Sauté garlic and onions in 2 tablespoons of oil until translucent.
Combine finely chopped basil and oregano with garlic and onions. Sauté one minute.
Add whipping cream. Cook on medium heat stirring constantly until sauce thickens.
Add seasoned rice wine vinegar, stir.
Salt and Pepper to taste.
