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.