Sometimes, just occasionally, I like to indulge myself. Today I brought home a very indulgent bounty from my local markets on Addison Road in Marrickville: a bag of beautiful mixed brown mushrooms, Pepe Saya butter and some delicious chèvre. Oh, the possibilities!
Aren’t those babies beautiful! I love mushrooms. And they go so well with both butter AND chèvre. So I had to make something special to make the most of my delicious market harvest… Why not bring the good old pasta machine and make some homemade ravioli? Why not indeed!
I am very impressed that almost all the ingredients in this dish came were locally grown and/or made – Pepe Saya butter from Tempe, cheese from Jindabyne, local mushrooms, a homegrown lemon and fabulous Uncle Steve’s olive oil from Picton.
Mushroom & chèvre ravioli with walnut & butter
This recipe is featured on Masterchef Food Hub
- homemade pasta dough (I used 200g ‘tipo 00’ flour with 2 eggs, with some cracked black pepper) in two sheets – one rolled out slightly more thickly than the other, such as number 8 and 9 on a pasta machine
- 300g mixed brown mushrooms, finely chopped
- 100g chèvre (goats cheese)
- handful walnuts, smashed
- good quality cultured butter
- olive oil
- grated parmesan and fresh lemon juice, to serve
- Gently fry the mushrooms in a little butter and olive oil for 5 minutes, or until most of the moisture has evaporated from the mushrooms. (You don’t want your ravioli to have soggy bottoms!)
- Allow to cool completely then mix in the chèvre and some pepper. Some roasted garlic might be nice too, if you feel like it.
- Place teaspoons of mixture onto the thicker pasta sheet and cover with the thinner sheet. Gently press the dough around the filling, pushing out any air bubbles.
- Use a pasta-bike or ravioli cutter to cut the pasta parcels out.
- Drop 7 or 8 at a time into boiling salted water and cook for 5-6 minutes or until the dough is just cooked.
- Melt butter in a large pan and add some olive oil and the walnuts.
- Spoon the buttery mixture over ravioli and top with grated parmesan and a squeeze of lemon to serve.
Makes about 20 large ravioli
- Cornersmith, Marrickville (scoffandquaff.me)