Recipe Image
Servings:
2
Mushroom Ravioli in Bone Marrow Butter
This decadent Mushroom Ravioli is ideal for a cold winter’s evening. Tender ravioli is made from scratch and filled with a rich combination of roasted mushroom and ricotta and topped with an unctuous bone marrow butter sauce to finish off the dish.
Total Time
1hr 5min
4.0
2 Ratings
Author: East After Noon
Servings:
2
Ingredients
Ravioli
•
3
Extra-Large
Eggland's Best Organic Eggs (Brown)
•
2 1/3
cups
Type 00 Flour
•
1
pinch
Salt
•
1
cup
Ricotta Cheese
•
3
cups
Mushrooms
, roughly chopped
•
as needed
Fine Semolina Flour
•
as needed
Olive Oil
•
to taste
Coarse Sea Salt
•
as needed
Ground Black Pepper
Butter Sauce
•
5.5
oz
Butter
•
2
cloves
Large
Garlic
, finely sliced
•
8
Beef Marrow Bones
•
4
sprigs
Fresh Thyme
, finely chopped
•
to taste
Grated
Parmesan Cheese
Cooking Instructions
1.
For the ravioli dough, sift the
Type 00 Flour (2 1/3 cups)
and add a good pinch of
Salt (1 pinch)
. On a flat surface, turn out the flour and make a well in the center.
2.
Crack in the
Eggland's Best Organic Eggs (Brown) (3)
and, using a fork, work into the flour, eventually making a sticky dough.
3.
Dust the work surface with
Fine Semolina Flour (as needed)
and knead the dough until it is smooth and elastic. Wrap the dough in clingfilm and leave to rest for half an hour.
4.
Preheat the oven to 400 degrees F (200 degrees C).
5.
Arrange the
Mushrooms (3 cups)
in an ovenproof dish and drizzle over a little
Olive Oil (as needed)
. Season with
Coarse Sea Salt (to taste)
and
Ground Black Pepper (as needed)
.
6.
Roast the mushrooms for 20-25 minutes or until cooked.
7.
Allow mushrooms to cool.
8.
To make the filling, combine the
Ricotta Cheese (1 cup)
with the cooked mushrooms in a bowl. Season to taste and cover with clingfilm. Refrigerate until needed.
9.
Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, roll out half the dough until you have a thin strip about 8 centimeters wide.
10.
Spoon the chilled ricotta mixture along the pasta sheet, working in 10-milliliter dollops spaced equidistantly to allow for an edge.
11.
Roll out the remaining pasta and gently drape over the ricotta mushroom dollops, cupping your hand around each pocket to press out any air.
12.
Seal the edges of the ravioli pockets with a brush of water and if desired, use a ravioli cutter to press out small pockets. Set the cut ravioli on a lined baking sheet sprinkled with semolina until ready to cook.
13.
Preheat the oven to 400 degrees F (200 degrees C).
14.
Arrange the
Beef Marrow Bones (8)
on a lined baking sheet and season with
Coarse Sea Salt (to taste)
,
Ground Black Pepper (as needed)
, and
Fresh Thyme (4 sprigs)
.
15.
Roast the bones for 15 minutes and use a fork to extract the marrow.
16.
For the sauce, melt the
Butter (2/3 cup)
in a saucepan over medium heat. Add in the
Garlic (2 cloves)
and fry gently, not letting the garlic brown.
17.
Add in the thyme leaves and bone marrow and leave the sauce to infuse over very low heat. Season to taste.
18.
Over high heat, set a pot filled with salted water to boil.
19.
Once boiling, add a glug of
Olive Oil (as needed)
and cook the ravioli in batches until al dente. Drain the ravioli.
20.
Plate the pasta in warmed bowls, spoon over the bone marrow butter and serve with
Parmesan Cheese (to taste)
.
Author's Notes
Makes 2-4 servings.
Nutrition Per Serving
CALORIES
5816
FAT
558.9 g
PROTEIN
74.6 g
CARBS
131.0 g
