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posted: 10/16/2013 6:09 AM

Portobello Ravioli

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  • Portobello mushrooms and ricotta cheese make the filling for this autumnal ravioli.

      Portobello mushrooms and ricotta cheese make the filling for this autumnal ravioli.
    Courtesy of Thomas Craner

 

Filling

5 tablespoons extra-virgin olive oil, divided

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3 cloves garlic minced

1/3 cup onion chopped

2 large portobello mushrooms

½ teaspoon oregano fresh or dried

¼ teaspoon rosemary fresh or dried

Salt and pepper to taste

4 ounces ricotta cheese

1 whole egg

1 egg, beaten for sealing

8 pasta dough sheets, 10-by-5-inches

Sauce

3 cloves garlic minced

1/3 cup onion finely chopped

½ teaspoon oregano fresh or dried (a little more for fresh)

3 fresh basil leaves minced

2 tablespoons extra-virgin olive oil

½ cup heavy cream

1 tablespoon seasoned rice wine vinegar (found in Asian section in grocery store)

Small wedge pecorino cheese grated to taste

Salt and pepper to taste

For the filling: Saute garlic and onions in 3 tablespoons of oil until translucent.

Clean mushrooms and remove stems. Cut mushrooms into cubes and add to garlic and onions. Add oregano, rosemary, salt and pepper. Cook until mushrooms are tender.

Place mushrooms, garlic and onions in a food processor and process until a smooth paste.

Add ricotta cheese gradually and continue to process to form a thick paste. Add one egg and continue to process until egg is incorporated. Set aside.

For the sauce: Sauté garlic and onions in 2 tablespoons oil until translucent. Combine basil and oregano with garlic and onions; saute 1 minute. Add cream and cook over medium heat stirring constantly until sauce thickens. Add seasoned rice wine vinegar, stir. Salt and pepper to taste.

To assemble: 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 1 teaspoon of filling. Moisten edges of squares with beaten egg. Place second piece of dough on top. Seal by pressing with fingers or tines of a fork.

If using a ravioli frame dust the frame with flour and place one of the sheets of dough on the frame. Put 1 teaspoon of filling in each square. Moisten edges around each square with beaten egg. Cover with second sheet of dough. Using a rolling pin, seal the edges. This will also cut the ravioli into the squares.

Set water to boil. Add salt and 2 tablespoons oil to the water. Boil the ravioli about 3 minutes. Drain and serve immediately with sauce and grated pecorino cheese.

Serves four.

Chef Thomas Craner, Antioch

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