flore-et-faune:

vegan mushroom linguine alfredo.

culinaryconfessional:

Bacon Ravioli With Mushrooms

 

 

Ingredients

  

For the dough:

• 4 cups all-purpose flour, plus more for dusting
• 6 large eggs, beaten
• Cornmeal, for dusting
•    

For the filling:

• 3 leeks, halved and sliced
• 8 slices thick-cut bacon, roughly chopped
• 4 carrots, cut into 1-inch pieces
• 1/2 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 1 3/4 cups chopped fresh parsley
• 1/3 cup ricotta cheese
• 3 ounces gruyere cheese, finely grated
• 2 large egg yolks
•   

For the sauce:

• 5 tablespoons unsalted butter
• 1 pound assorted wild mushrooms, sliced
• Kosher salt
• 4 scallions, minced
• 1 clove garlic, minced
• 2 pints grape or cherry tomatoes, halved
• 4 fresh basil leaves, chopped
• 2 tablespoons chopped fresh parsley
• Freshly ground pepper  

     

Directions

Make the dough: Put the flour in a food processor. With the motor running, pour in the beaten eggs and pulse until the dough gathers around the blades. Turn out the dough and pat into a rectangle. Wrap in plastic wrap and set aside 30 minutes at room temperature.

Meanwhile, make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped. Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes. Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes. Transfer to a bowl, stir in the parsley and let cool. Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli.

Dust the dough with flour and cut into 6 pieces. Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap). Feed a wide side through a pasta machine at the thickest setting. Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick. Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel. Repeat with the remaining dough.

Line a baking sheet with parchment and dust with cornmeal. Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered). Place small mounds of filling, about 2 inches apart, in a line along the bottom edge. Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal. Cut into squares with a pizza wheel or chef’s knife; transfer to the baking sheet. Repeat with the remaining dough and filling. If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days.

Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes. Add the scallions and garlic; cook, stirring, 1 more minute. Add the tomatoes and cook 4 more minutes. Remove from the heat and stir in the basil and parsley.

Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot. Add the ravioli in batches and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water). Cover the ravioli loosely with foil to keep warm.

Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Swirl in the remaining 2 tablespoons butter and season with salt and pepper. Divide the ravioli among plates; top with the sauce.

_________________________________________________________________________

Nutritional Values
   

Serving Size: 1 (291 g)

Servings Per Recipe: 4

Calories   658.1 

Calories from Fat   325

Total Fat 36.1g

Saturated Fat 19.1g

Cholesterol 267.5 mg 

Sodium 675.4 mg

Total Carbohydrate 61.0 g 

Dietary Fiber 3.6 g

Sugars 3.6 g

Protein 20.1 g

unser-abendbrot:

Farfalle mit Pfifferlingen

ms-adam:

Wie gut es ist jemanden zu kennen, der gerne und regelmäßig seine geheimen Pilzwuchsstätten im Wald besucht, durfte ich letzte Woche im Allgäu erleben.

Pasta mit reichlich Waldpilzen (für drei)

800 g frische Waldpilze, sorgfältig geputzt
1 fein geschnittene Scharlotte
2 Knoblauchzehen
1 kleine Chili, in Streifen geschnitten
Petersilie, gehackt
Olivenöl und ein Schuss Nudelwasser

Nudelwasser aufsetzen, salzen und ca. 300 g Nudeln al dente kochen.
Pilze portionsweise in heizem Olivenöl anbraten. Das dauert pro Portion zirka zwei Minuten. Gebratene Pilze auf einem Teller zur Seite stellen. Die Scharlottenstreifen, den Knoblauch und die Chili gut anbraten und mit einer kleinen Kelle Nudelwasser ablöschen. Die Pilze, 2 EL Olivenöl und die gehackte Petersilie hinzufügen und alles vorsichtig gut durchmischen. Nudeln auf drei Tellern anrichten und die Pilzemischung darüber geben. Dazu einen gemischten Salat und ein Glas trockenen Rot- oder Weißwein.

prettypasta:

Linguine with Mushrooms, Cherry Tomatoes, Lemon and Rocket

Tagliatelle in Rich Mushroom Sauce (x)

prettypasta:

Japanese Noodles with Shimeji Mushroom

ouryearofplenty:

Crunchy Pappardelle

This one was only ho-hum for me.  It was the first of Mr O’s recipes that I have found to be better in pic than reality.  The mushroom cream sauce was nicely comfort food, but I didn’t really feel like the broccolini added anything to the dish. The best part of it was the crunchy panko gremolata - which I have to confess to eating from the bowl with a spoon on its own!

Bit late posting and only one recipe this week because I’m on the road in balmy (not) Manitoba and Alberta. Looking forward to getting home to next week’s yet unidentified Ottolenghi challenges…

Michelle