Large Open Mushroom Ravioli made with Duck Egg Pasta

Large Open Mushroom Ravioli

Large Open Mushroom Ravioli


For the Duck Egg Pasta

1 egg
1 egg yolk
1 cup 00 flour
1 tsp olive oil

For mushroom ragout

Assortment of Porabello




ut the flour in a large bowl or on a flat surface. Make a mound and form a hole in the center of the flour. Add the ingredients to the center of the whole. Blend the egg yolk into the flour by moving in a circular path until the flour has incorporated all the egg and a dry pasty texture is achieved. Scrape all the mixture onto a dry board. Using a dough scraper slowly start to knead the pastry. Add more flour as needed. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.

Cut your ball in four equal portions and begin to roll the dough out through a pasta maker till the smallest setting is achieved. Cut the dough with a large 4" cookie round.

Cook the pasta for 3 minutes in salted boiling water then them onto a dry paper towel.

Note: If duck eggs are available use 1 duck egg for each 1 cup of flour. Duck eggs contain a larger and richer yolk making a more flavorful pasta.

For the Mushroom Ragout

Saute an assortment of market mushrooms e.g., shitake, portabello, crimini etc. Add some dried porcini mushrooms to a dark-rich brown stock (chicken or duck) and cook till soft. Add the sauteed mushrooms to the stock with two tablespoons of heavy cream. Cook the ragout to form a slightly thickened mixture.

open mushroom ravioli   Set one pasta round on a plate and top it with mushroom ragout. Sprinkle a little thyme and freshly grated Parmesan Chesse.


open mushroom ravioli  

Place another pasta round on top... garnish with more mushroom ragout, thyme and Parmesan Cheese

For a larger portion repeat with an additional layer.


open mushroom ravioli  

For a larger portion repeat with an additional layer.


Wine Pairing: Dolcetto D'Alba


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