maitake mushroom ravioli

dlb said to me this morning that he felt like we've been eating gourmet this weekend. and yes indeed, I feel that way too. it's so easy to feel gourmet with just a little time and the right recipes. and the freshest food of course. the Portland Farmers Market opened for the season yesterday and I can't begin to express how much I love being able to buy food that's locally grown and produced. we came home with a bundle of food ready to be whipped in to delightful meals.
ravioli always seemed like something that was too difficult to make and waaaaay too time comsuming. and it probably could be if I had my own pasta maker and really got in to making dough... which I hope to do one day. but for now all it took was a quick trip to the pasta market in town for some sheets of fresh pasta and we were set to make our own ravioli.

Maitake Mushroom Ravioli
makes 2 large servings

:: for filling ::
2 tbsp butter
1 small shallot, diced
1 lb of fresh maitake mushrooms, chopped
1 tbsp fresh thyme
1 tbsp vegetable stock
1/4 cup grated gruyere cheese

• heat butter on a large skillet over medium heat. add shallots and saute until almost translucent.
• add mushrooms and toss to coat. cook until juices have been released, about 8 minutes.
• add thyme and vegetable stock and cook for 1 more minute.
• transfer mushroom mixture to a food processor. mix in gruyere cheese and blend until a consistency of a thick hummus. set aside.

:: for ravioli ::
2 sheets of pasta, about 12" x 8" wide.
1 egg

• coat both sheets of pasta with egg.
• spoon mushroom mixture into little balls on sheets, making 16 evenly spaced ravioli.
• brush egg along "trim lines" before applying the second sheet to the top. once the second sheet has been put onto the top of the first sheet, run your fingers along the seams to seal the two and form ravioli. if you have a ravioli cutter, use this to trim the squares. if not, simply a knife will work too. {I used a pizza cutter} if seams have split open, use your fingers to seal them shut.

• heat water to boiling in a large pot.
• ravioli only take about a minute or so to cook, so when they begin to float to the top, they are probably done. remove from water with a slotted spoon.

:: for olive oil sauce ::
3 tbsp extra virgin olive oil
1 tsp red pepper flakes
1/2 tsp dried oregano
1/4 tsp fresh ground green pepper
finishing salt like fleur de sel or truffel salt.

• heat oil in a small sauce pan with pepper flakes, oregano and pepper over medium low heat.
• after ravioli is cooked, toss to coat, adding finishing salt to taste.
• grate a small bit of gruyere cheese on top per taste.

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Anonymous Anonymous said...

mmm... looks good! everything on this website looks fantastic. i think i'm in love.

March 22, 2009 at 10:36 PM  
Blogger Cate said...

how delicious! happy spring!

March 26, 2009 at 5:05 PM  
Anonymous tifanie said...

i am sooo hungry. yum!

March 26, 2009 at 5:20 PM  
Blogger Justin Schwartz said...

maitake mushrooms and gruyere cheese? mmm, that sounds just right

March 27, 2009 at 2:44 PM  
Blogger Aran said...

looks amazing!

March 28, 2009 at 5:45 PM  
Blogger Richard said...

Really nice meal you got there!
Gruyere is AT LEAST the prince of the cheeses, maybe even king.
King Meltalot the 1st.
Mind if I steal this one for my blog?

March 30, 2009 at 4:53 AM  
Blogger Hayley said...

I need to use my pasta maker more, and this recipe is just perfect for it. I love everything on your site!

March 30, 2009 at 5:51 PM  
Blogger raquel raney said...


April 2, 2009 at 10:24 AM  
Blogger Melanie said...

oh i'm so glad i found your blog. beautiful food and lovely photos!

April 6, 2009 at 4:40 AM  
Anonymous Jackie @PhamFatale.com said...

Oh your post has given me the motivation to start using my pasta machine and ravioli press again. Thanks for sharing!

April 13, 2009 at 6:30 PM  
Anonymous Megan said...

Wow! I have never tried my hand at pasta but this has me hungry for ravioli and it is 7:30 in the morning!!

April 14, 2009 at 2:32 PM  
Blogger Maggie said...

So lovely. New to your blog—it's beautiful!

April 21, 2009 at 12:32 PM  
Blogger Herry said...

Ooh, yummy! looks AMAZING!


July 13, 2009 at 10:48 PM  

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