Hand Made Ravioli with Portobello, Spinach, Feta and Walnut Filling, served with a Burnt Butter and Crispy Sage Sauce

ravioli

This recipe is a little bit lighter than the Beef one and is also a nice vegetarian option. The walnuts add such a lovely texture and crunch – not to mention flavour. You gotta love walnuts man!

I would suggest that you make the pasta dough first (refer to my ‘hand made pasta recipe’ on this blog). Put the wrapped dough into the fridge and get going with the sauce.

The Filling:

1/2 punnet portobello mushrooms, roughly chopped

2 small shallots, finely sliced

1 clove of garlic, minced

1 Tbsp chopped taragon

1 Tbsp chopped chives

One handful of baby spinach leaves, chopped

2 rounds of feta cheese, crumbled

3 slices of ciabatta loaf blitzed in the food processor to make crumbs

About 50g roasted walnuts (you can roast them yourself by putting then in a pan over medium to high heat, stirring until the turn golden brown)

– Finely chop the shallots and crush the garlic, sweat in butter with the tarragon and the garlic
. Add the mushrooms and cook until tender.

– Allow the mixture to cool slightly and add the chopped spinach and crumbled feta & walnuts and  combine lightly

– Add sufficient bread crumbs to dry the mixture bind if required, correct the seasoning

– To make the ravioli, roll out the pasta sheets and using a cookie cutter, cut rounds out of the sheets and brush with egg wash.  Spoon about 1 tablespoon of filling into the center of each pasta circle.

pasta9

– Place an unfilled pasta circle on top of the filling, and press the two circle  lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto some floured waxed paper.

– Bring a large pot of salted water to the boil and place the ravioli in it. stirring occasionally. When they float to the surface cook for about 3 – 5 minutes more until done to your liking.

Burnt Butter and Crispy Sage Sauce 

– While the pasta is cooking, melt about 6 Tbsp butter in a pan and add about a handful of sage leaves (no stalks) to the butter. Let it simmer away until the butter JUST turns brown. It can burn so you have to watch it. The leaves with crisp up.

– Toss the cooked ravioli in the burnt butter sauce and serve immediately. You can sprinkle a few roasted walnuts on top for extra pizazz if you like.

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