Smailer — Chef, The Boulder Cork Restaurant
1 lb fresh pasta sheets, approx. 5-6 sheets measuring 12 x 12
inches (available at specialty pasta shops)
1 lb mixed wild mushrooms, sliced
1 tbsn minced fresh thyme leaves
2 tbsn minced shallot
2 tbsn olive oil
1 tbsn minced dry pack sundried tomatoes
8 oz. ricotta cheese
1/2 cup grated parmesan cheese
4 oz. mild goat cheese
salt and pepper
Using a glass or other object as a guide, cut pasta sheets into
3 1/2 inch diameter circles. (Place glass on pasta and cut around
it with a paring knife.) Store circles under a warm damp cloth to
prevent them from drying out.
Sauté the shallot, sundried tomato, and thyme leaves in the olive
oil until the shallot is tender. Add the mushrooms and cook over
medium heat until cooked through and tender. Remove from heat and
add a pinch of salt and pepper. Let the mixture cool slightly.
In a food processor add the ricotta, parmesan, and goat cheese.
Pulse once or twice and then add the mushroom mixture. Pulse machine
to achieve a coarse puree, not a paste. Correct for salt and pepper.
Place a small dollop of mushroom mixture in the center of a pasta
circle and fold over to make a half moon ravioli. (Have a small bowl
of warm water handy so you can moisten edge of pasta before folding.)
Seal ravioli with a pasta crimper.
This recipe makes approximately 36-40 ravioli.
Ravioli may be made fresh and stored for approximately 4 hours in
the refrigerator or frozen for later use.
Cook ravioli in boiling salted water for approximately 5 minutes
if fresh or 8-10 minutes if frozen.
Be creative with sauces.