Mushroom ravioli, endive & mushroom velouté.
Seeing as it's mushroom season we may as well do a little classic mushroom ravioli with an everyday mushroom that everyone can get their hands on, the underrated button mushroom. It's hardly used these days unless its part of a fry up, a dodgy steak garnish or a bowl of soup. I'll try and make it a little more fun for you.
550g Pasta flour
4 Eggs
6 Egg yolks
15ml Saffron water
15ml olive oil
Salt
Saffron water:
3g Saffron
100ml water
Bring the water & saffron to the boil and reduce by half and chill. Store in the fridge.
Place the pasta flour in the middle of the work bench and make a well to place everything else in, add it all together and start to fold the flour into the well by hand. It'll start to come together, keep working it until you have what looks like a crumble then start to kneed it for a few minutes. Once combined, wrap in clingfilm and leave to rest in the fridge for a few hours.
Mushroom Duxelle:
500g Button mushrooms
4 Shallots diced
1/2 Bulb garlic
Olive oil
Salt
In a heavy bottom pan, saute the mushrooms down in olive oil until they have gone almost black in colour (not burnt), this may take a few hours. Take them out the pan and pulse in a blender. Saute the shallot & garlic in the pan for 5 minutes then add the mushrooms back in to the pan. Cook down again until they are almost dry and leave to cool. To shape your duxelle for the ravioli, line an egg cup with clingfilm and stuff with mushroom then turn out onto a tray. You'll have a little dome just the right size for the rav.
Roll out your pasta but don't take it right down the the last number on the pasta mchine as it will be too thin. Cut into 5 inch square's and place the duxelle on one sheet, wet the sides a little with a pastry brush and top with another sheet, try and get all the air out as it cuses bubbles and make the ravioli burst when cooking. Cut to the desired shape. If your cooking them straight away then they take 3mins 30 seconds in rapidly boiling water. If your going to cook them later on then you need to blanche them in boiling water for 1 minute then refresh in ice cold water. Once chilled they need to be covered with a little oil and placed in an air tight tub so they don't stick together and dry out.
To garnish:
1 Endive
5g chives
10ml mustard dressing
50ml Mushroom velouté
Mix the endive, dressing & chive togther, place in the bottom of the bowl. Top with ravioli and finish with a little foamy mushroom velouté. Very basic, the way a pasta dish should be.
