Chanterelle Ravioli with Wild Mushroom Bisque by Chef David Darugh
2 tablespoons extra virgin olive oil
1 pound fresh wild chanterelles, brushed clean and torn into bite-size pieces
2 shallots, diced
2 cloves garlic, minced
8 ounces ricotta
1 ½ ounces grated Parmegiano-Reggiano, plus more for serving
1 large egg
Generous pinch freshly grated nutmeg
Freshly ground black pepper
1 recipe Pasta dough
Heat a large, heavy sauté pan over medium-high heat. Add the oil and swirl to coat the bottom of the pan. Add the shallots and chanterelles and sauté for 6 to 7 minutes, or until tender. Add the garlic and sauté for another 1 to 2 minutes, or until fragrant. Let cool.
Combine the chanterelles, ricotta, Parmegiano, egg, and nutmeg in a food processor and pulse until small dice, do not liquify. Season the mixture to taste with salt and pepper then refrigerate until you are ready to assemble the ravioli.
1 1/2 cups 00 Italian Flour (all purpose flour will work)
several tablespoons of water
1/2 teaspoon salt
Flour for rolling
Place the eggs, salt and flour in a food processor and process until it looks crumbly in texture. Add 1 tablespoon of water at a time and process until the texture is like wet sand. The dough should stick to itself when pinched but not to your fingers. Wrap the dough in plastic and let rest at room temperature for 30 minutes, in the refrigerator for 1 day or in the freezer for 1 month. This recipe makes about 3/4 pound pasta, enough for 30 to 35 ravioli.
Divide the pasta dough into 3 pieces. With pasta machine on thickest setting roll the pasta dough through a couple of times to knead-it. Set the pasta machine for the next thinner setting and run it through again. Roll the pasta through thinner settings until the piece of pasta is about 1/16 inch thick, or so you can almost see your hand through it. Place the piece of pasta on a well floured work surface.
Place one heaping tablespoon of the filling just below the center of the sheet. Place another heaping tablespoon 1 ½ inches away. Continue all the way down the sheet. Each sheet should hold approximately 10 mounds of filling. Spray a very light mist of water around the edges or use a pastry brush to brush lightly with water. Fold the top over the filling to meet at the other side. With your fingers, go around the filling to seal the ravioli. With a zigzag cutter cut to form square and place on a baking sheet lined with towels and dusted heavily with flour. Repeat with the remaining two pieces.
Wild Mushroom Bisque
2 cups wild mushrooms such as Chanterelles, Black Trumpet, Hen of the Woods
2 cups baby Portobello or Crimini mushrooms
5 – 6 finely chopped shallots
4 cloves of garlic, minced
1/2 stick unsalted butter
2 gold potatoes
1 quart chicken broth
1 cup heavy cream
2 tablespoons fresh or 1 tablespoons dry thyme
4 garlic cloves, minced
salt and pepper
black truffle oil (optional)
Pre-heat oven to 350. Don’t wash the mushrooms. Brush dirt or pine needles off wild mushrooms, leave whole. Separate any broken bits of the wild mushrooms and set aside. Clean and remove the stems from the portabello/crimini mushrooms. Add the stems to any wild mushroom bits you have reserved. Slice the portabello/crimini mushrooms. Slice the onion.
In a big soup pot, over medium heat, sauté the shallots and portabello/crimini mushrooms in the unsalted butter. Don’t let the mixture brown.
While the sauté is underway, cut the wild mushrooms into medium size pieces. Place the mushrooms in a large bowl and gently toss with the oil, salt, pepper, thyme and minced garlic. Place all on a baking sheet one layer thick and place in the oven until they are golden brown. This should happen fairly quickly so keep your eye on them so they don’t turn dark brown.
In a medium pot place the mushroom stems and any wild mushroom bits. Add the chicken stock. Heat over medium for about 10 minutes – don’t let it boil. Peel the potatoes and slice thinly. Add the potatoes and cook together until the potatoes are soft, about 15 – 20 minutes.
When the wild mushrooms in the oven are ready, remove them from the oven.
Remove the mushrooms and potatoes from the stove. Add the portabello and crimini mushrooms. Place small batches of the soup in a blender and puree (be careful so the hot mixture does not explode). As the batches are done, pour back into the pot. Add salt and pepper as needed. Add the wild mushrooms and adjust seasonings. Add cream and return to a simmer.
Bring a large pot of salted water to a boil. Add the ravioli and cook until al dente, approximately 3 to 4 minutes. Drain and toss with olive oil or butter. Place each serving of ravioli in a wide brimmed soup bowl or in a deep platter and spoon the mushroom bisque over the top. Sprinkle with the grated Parmigianino and basil and serve immediately. Makes about 30 – 35 ravioli and serves 4 – 6 as a main course.