Homemade mushroom ravioli

Serves 2

Preparation time: 1hr 45 mins

Cooking time for filling: 15 minutes

Cooking time for ravioli: 5 minutes

To make the pasta dough :

• 100g white flour (or preferably T-00)
• 1 large egg
• 1 tablespoon of olive oil
• A small pinch of fine salt

For the filling:

• 150g brown button mushrooms
• 200g girolles
• 200g ceps
• 1 shallot
• 1 tablespoon of olive oil
• 80ml soya cream
• Peugeot Saveurs salt and pepper
• Fresh parsley

For the sauce:

• The rest of the cooked mushrooms from the filling
• 200ml soya cream
• Peugeot Saveurs salt and pepper

For serving:

• A few parmesan shavings
• Chioggia beet
• Fresh parsley

Step 1: make the filling

• 1/Rinse the mushrooms in clean water, then drain them. Finely chop the shallot and the mushrooms.
• 2/Heat a frying pan on a medium heat with a tablespoon of olive oil. Once it is hot, add the chopped shallot to brown for 3 minutes.
• 3/Next add the various chopped mushrooms. Continue cooking over a high heat for about 8 minutes.
• 4/Deglaze the mushrooms with soya cream and lower the heat. Cooking is finished when the soya cream is completely absorbed by the mushrooms.
• 5/Leave to cool. Once cooled, blend everything in a small blender, so that the mushrooms are chopped. Add salt and pepper and a little bit of chopped parsley. Keep it somewhere cool whilst preparing the pasta.

Step 2: make the pasta dough

• 1/Pour flour into a mixing bowl or onto the work surface. Make a hollow at the centre and add the egg, salt and water.

Tip: No water! If the pasta is too lumpy (which depends on the size of the egg) you can add a little bit of yolk. But usually, if you keep to the quantity of 1 egg to 100g of flour, you will get a perfect result.

• 2/Work the mixture gently with a fork, then when the pasta is less sticky continue by hand for about ten minutes to obtain a smooth even dough.
• 3/Massage the dough energetically for a few minutes, it should be quite elastic. Next spread it out to a thickness of 1mm. Fold it in half and spread it out again, and repeat about ten times to encourage gluten formation.
• 4/Make it into a ball, flour it, cover with a tea-towel and wrap it in cling film. Place it in the refrigerator for 15 to 20 minutes.

Step 3: shaping

By hand: Spread the pasta dough out as thinly as possible with a rolling pin.

Use a pasta machine: Pass small pieces of pasta through the pasta machine, gradually reducing the gap that it goes through, until you have a very thin pasta dough.

Using a round cookie cutter with a diameter of 7-8cm, create circles of pasta until you have used all of your dough. It is very important to keep the work surface and therefore the pasta dough well floured.

• Take a circle of pasta and place a small teaspoon of filling on the centre of the circle.
• Use a pastry brush to lightly brush the edges of the circle with water.
• Cover with another circle of pasta, then gently squeeze air out all the way around the edge with the outside of your hands to form the ravioli.
• Seal the edges of the circles by using your fingers to press them together.
• Use the cookie cutter on the ravioli again to make neat edges.
• Place the ravioli on a floured tea-towel, then repeat to keep making more ravioli until there is no pasta dough left.

Step 4: cooking and serving

• 1/Bring a large pan of water to the boil.
• 2/Whilst waiting, heat up the remaining mushrooms from the filling in a pan on medium heat. Once the mixture is warm, add soya cream and leave to simmer for 15 minutes. Add salt and pepper at the last moment.
• 3/Once the water is boiling, add a pinch of salt, then place the ravioli gently into the pan for 4 to 5 minutes at maximum.
• Once they have finished cooking, drain them and place them into a bowl.
• 4/Make very small cubes of Chioggia beet to serve.
• 5/Pour the mushroom sauce onto the ravioli, then shave some parmesan over them, add the Chioggia beet and chopped parsley. Add salt if necessary and add pepper.

Bon appétit!