Food + Drink Mum
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Simone Remoli Recipe - Truffle Oil and Mushroom Ravioli
As it’s coming to the lighter months, you’re going to want to have something less heavy to eat. This Truffle Oil and Mushroom Ravioli is so light and refreshing for an evening meal or even for a spot of lunch.
For the Fresh Handmade Ravioli
• 2 whole eggs
• 300g flour
• 4 egg yolks
For the filling
• 1 packet of shiitake mushrooms
• 1tbsp butter
• 2 shallots finely diced
• 60ml heavy cream
• 2-3 sprigs of thyme with leaves removed and chopped
• 2tsp white wine
• 2tsp mascarpone
• 25g grated parmesan
• Salt and black pepper
• 1 egg (for egg wash)
• Olive oil
• White truffle oil
1. Pour your flour into a mixing bowl and start to mix the flour either by hand or with an electric mixer.
2. Start adding the eggs one at a time and mix well with an electric mixer on a medium speed or mix by hand.
3. Once all the egg is mixed in, keep mixing until your mix is smooth and firm.
4. Kneed the mix with your hands for at least 4-5 minutes until your dough is robust and ready. Next, rest your mix for 20 minutes wrapped tightly in cling film at room temperature.
For the filling - Prep
1. Finely dice the shallots and add them to a warm pan of melted butter (medium to a medium high heat).
2. While the shallots are cooking, dice up the mushrooms and add them to the shallots when they are clear.
3. Let everything cook for a minute or two then add in the wine!
4. Let that mixture cook and reduce for a minute then add in the cream and thyme. Reduce until the mixture is thick and creamy, then remove from the heat.
5. Once removed from the heat add in mascarpone and parmesan, then season to taste with salt and pepper.
6. When the mixture becomes cool add a teaspoon to your pre-made handmade ravioli, and with your egg wash brush the edges and fold over to make little raviolis.
1. Use a rolling pin to roll out your pasta dough for the ravioli, or a pasta roller attachment if you have one available.
2. Make sure your pasta sheet is really thin, just a couple of millimetres, and add more flour during the rolling.
3. Wet your pasta sheet with some egg yolk mixed with a little water.
4. Cut the ravioli into circles, squares or triangles (whatever you fancy!) with a shape cutter.
5. Fill a ravioli shape with about 2 teaspoons of your mushroom filling.
6. Close the ravioli using another pasta circle on top by guiding the edges with your fingers.
1. Boil the ravioli for 3 minutes and they are ready.
2. Simone Remoli serves this up with parmesan, a drizzle of olive oil, and a slight drizzle of truffle oil.