Free Range Egg Recipes
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Wild Mushroom Ravioli with Sage Cream Sauce
|400g||‘00’ pasta flour, plus extra for dusting|
|4||medium free range eggs|
|4||free range egg yolks|
|2 tablespoons||olive oil|
|½ teaspoon||fine sea salt|
|20g||dried porcini mushrooms, soaked in boiling water for 30 minutes|
|150g||fresh button mushrooms|
|1 tablespoon||thyme leaves|
|100g||Gruyère cheese, finely grated|
|100g||Parmesan cheese, freshly grated|
|12||sage leaves, thinly sliced|
|2 tablespoons||finely chopped chives, to Garnish|
|sea salt and black pepper|
- First make the pasta dough as described on page 245, steps 5–10, remembering to add the extra egg yolks, plus the olive oil a bit at a time. You want an eggy, elastic dough, not something greasy.
- To make the filling, strain the porcini, reserving the soaking liquid, rinse them well and drain again. Chop the porcini and the fresh mushrooms. Heat the oil in a sauté pan, add all the mushrooms, the strained soaking liquid and thyme and simmer for a few minutes, until tender. Season well with salt and pepper. Transfer to a bowl and leave to cool, then mix in the ricotta and egg yolk.
- Divide the pasta dough into 4 pieces. Either roll them out by machine (see pages 245–246, steps 11–14) or by hand (see page 246, tip 2). Keep the dough you aren’t working on covered with cling film to prevent it from drying out. Make the ravioli as described on page 256. If not cooking them straight away, leave them in the fridge uncovered.
- To make the sauce, put the stock and cream into a small saucepan and simmer until reduced by half. Add the Gruyère cheese and half the Parmesan and sage, then leave to infuse while you cook the ravioli.
- Bring large pan of salted water to the boil, add the ravioli and cook for 3 minutes. Drain well, then toss with the sauce. Serve garnished with the remaining Parmesan and sage.
- Extracted from: Rosemary Shrager’s Absolutely Foolproof Food for Family & Friends, published by Hamlyn, £18.99 www.octopusbooks.co.uk