Who the hell doesn't love ravioli! Homemade ravioli bangs hard too! You really appreciate it after making it from scratch! Such a romantic little date night too. Feels a bit like Patrick Swayze and Demi Moore in ghost but its pasta and not pottery. And you get to eat the finished product so ye. Pasta>Pottery.
Mushroom ravioli is a recipe you see quite a lot but I chuck in black pudding just to dirty it up a little and it is so so worth it! Dirty it up people.
This recipe will make extra pasta dough that you can keep and use for other pasta adventures.
For the home made pasta:
- 450g '00' flour
- 50g semolina flour
- 3 whole eggs and 10 egg yolks (Wet part should be 250g)
- 3 tsp salt
For the pasta filling:
- 250g chestnut mushrooms, chopped
- 3 cloves garlic minced
- 150g good quality black pudding
- 3 tbsp olive oil
- 2 tsp salt
For the sauce:
- 150ml double cream
- 25g butter
- 4 cloves garlic, minced
- 1 shallot, diced
- small bite of thyme
- small bunch oregano
- salt & pepper to taste
- Get the 00 flour and semolina flour into a bowl.
- Make a well in the centre.
- Crack your eggs into the centre of the well.
- Beat the eggs with a fork until smooth.
- Using your fingers, mix the eggs and flour, bit by bit, little by little, until it is all combined.
- Knead the dough together.
- Get out a wooden board or just use your counter, worktop whatever.
- Get to work. It takes a lot of effort but is so worth it.
- Squash the dough into the counter, roll it, squash it, pull it.
- If it feels sticky, dust the counter with some of your '00' flour.
- Once the dough starts to feel silky and smooth, wrap it in cling film and get it in the fridge for 30 minutes.
- I bought a pasta machine in homestore and more for like €30.
- Best purchase ever. If you don't have one no stress, I didn't the first time I made this and it was still glorious.
- Without a pasta machine you might need to roll it in smaller batches and rolling it into a circular shape as opposed to the rectangle shape you will get from a pasta machine.
- You will also need to roll it a lot to get it as thin as you need it.
- Get a pan over medium high heat, drop of oil, add your mushies.
- Cook while stirring for 3 mins.
- Add your garlic and cook while stirring until fragrant and mushies are nice and browned.
- Set aside.
- Get your black pudding into the pan now and cook while breaking the shit out of it.
- Once it is nice and crispy, set aside with your mushrooms until they've all cooled.
- Once cooled, get it in a blender and blitz.
- Season a little with salt and pepper.
- Whether you use the pasta machine or rolling pin, you want the pasta to be thing enough if you hang it on your fingers you can see them through the pasta.
- I make it out into 2 separate sheets of pasta.
- Spoon your filling into spots on the pasta at regular intervals.
- Using a pastry brush, dab it in water and brush around the edges of the filling on the sheet of pasta.
- Now, this is hard.
- Lay the other sheet of pasta over the filling covered side.
- You need to press firmly all around the filling and you cannot have any air inside your ravioli or they will explode when cooking.
- The brushed sheet underneath helps to stick and once you're happy with each one then we begin to cut.
- Then once cut we begin the sauce.
- First get a pot of salted water over high heat to get to the boil for the pasta.
- Lob the butter into a small saucepan. (Not the pasta pot idiot)
- Melt and add in the garlic and shallot. Cook while stirring for 2 minutes.
- Add the thyme and oregano and then chuck in your double cream.
- Stir hard and season with a little salt and pepper to taste. Or lots of salt and pepper. Whatever you like ye.
- Leave on low heat while we get the pasta on.
- Once water is boiled, lob in the ravioli.
- They will only need about 3-4 minutes cooking and will rise to the top once cooked as a good guide for you. Don't over cook the pasta!
- Plate up the ravioli and get the sauce hot and over the top!
- Dig in.