How To Make Ravioli – Mushroom and Walnut Recipe

What you will need: For the Raviloi filling -

60g dried Shitake mushrooms

50g crushed walnuts

2 cloves garlic

15g fresh thyme, finely chopped

2 tbsp olive oil

For the mushroom sauce -

5 shallots

100g butter

150g fresh button mushrooms

40g plain flour

1 pint organic semi-skimmed milk

3 generous pinches of salt

generous sprinkle ground black pepper

1 tbsp fresh Thyme, finely chopped

1 tbsp olive oil

Pasta recipe for the dough Ravioli tin (ours measured 4.5 x 11 inches) Small rolling pin

It’s Day Three of Pasta Week and today we’re getting a wee bit more adventurous with our recently revived pasta obsession. I’m a little in love with my pasta machine and decided to invest in a ravioli press. I love and adore ravioli for the sheer volume of filling combos that one can get out of anything that’s seasonal at the time. Therefore, it seems fitting that as we’re rushing into Autumn the filling chosen for the ravioli this time around is mushroom……..

CLICK HERE FOR WEIGHT CONVERSION CHART

For the ravioli filling -

Makes enough filling for 48 small Ravioli pieces

Soak the dried mushrooms in some water for about 2-3 minutes to soften
Finely chop the walnuts, fresh thyme and chop/crush the garlic
Heat the oil in a large frying pan over a medium heat and add the mushrooms, chopped walnuts, garlic and thyme and fry for 5-6 minutes, stirring continuously
Remove from the heat and pour the mixture into a separate bowl and set to one side

Once you have made your pasta dough (click here for my own pasta recipe) roll the pasta into two long thin sheets (approx 11 x 5 inches) as this will form the base and the top of the Ravioli parcels.
Place one of the sheets of pasta on to the ravioli maker and carefully lay the pasta dough on to the ravioli tin and gently press the dough to form the mould of the tin.

With a small spoon, start adding the mushroom filling.

Avoid filling the individual ravioli shells with too much of the mushroom mixture, as it will seep out when you are boiling them.

When all of your ravioli compartments are full, place the other sheet of pasta over the top and dust lightly with flour.
Then, using a rolling pin, gently roll over the parcels, thus securing the top layer of pasta in place.

Using a sharp knife, carefully cut the square ravioli pieces, remembering to pinch the side of each square to ensure that the filling is nice and secure inside ready for boiling.

For the mushroom sauce -

Finely chop the shallots and fry with the oil in a large frying pan for approximately 5-6 minutes
Finely chop the button mushrooms and add them along with the butter to the frying pan and allow to cook for a further 5 minutes
Add half of the milk along with the flour, chopped thyme and salt and pepper and stir well
Allow the sauce to be heated through and bubbling before you add the rest of the milk
Heat for a further 4-5 minutes when all the milk has been added
Heat the ravioli in a large pan of boiling water for 5-6minutes and serve immediately with the mushroom sauce