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Ingredients:

Dough:

2 eggs,

2 tbsps of ice cold water

1 1/2 cups of type 00 flour (sub for all purpose if you dont have it)

1/2 cup of semolina

 

Filling:

400 g ricotta

1 shallot, finely chopped

1 handful of shitake mushrooms, finely chopped

1 handful of fresh tarragon leaves, finely chopped

1 egg, beaten

3 tbsps parmigiano reggiano, finely grated

1 garlic clove, minced

Salt & pepper, to taste

12 quail eggs, yolks only (save egg yolks for brushing)

 

Sauce:

4 tbsps of salted butter

2 tbsp of fresh marjoram, finely chopped

2 garlic clove, minced

Leaves of four sprigs of thyme

3-4 tbsps of dry white wine

 

Special Equipment:

Pasta maker

Ravioli Cutter

Brush

 

Preparation: 

For the dough, create a resevoir of flour and semolina with high walls;

Place the eggs and water in the middle of the resevoir;

With a fork, start mixing the eggs and water together and slowly start to incorporate the flour. At some point, just use your hands and get messy;

Continue to knead the dough with your hands for 10 minutes or so. At first you will feel like its not coming together, just wet your hands and continue to knead the dough together and it will all come into place. Trust me! The trick is to just wet your hands if you really feel you need a little help;

Form the dough in a ball, cover with plastic wrap and place in cool, dark area for an hour;

In the meantime, with just a touch of olive oil, place the minced garlic, finely chopped shallot and mushrooms in a pan and cook for a couple minutes until softened and translucent- not golden;

Let it cool and in the meantime mix the egg, fresh tarragon, ricotta, parmigiano and salt and pepper together;

Add the shallot, mushrooms and garlic mixture and set aside.

When the pasta dough is ready, cut into four pieces. Flatten one piece with your hands;

Prepare your pasta machine. Place it on the largest setting and start putting the piece of dough through the machine. Each time, place it twice through each setting, until it gets thinner and thinner. Should finish of setting 5 and sprinkle with semolina. Repeat with the other four pieces;

 

Lay down your pasta and cut into 10 cm pieces. Place 2 tsps of filling in center of 10 cm piece, make a little well. Place quail egg yolk in center. Brush edges of pasta with quail egg white and place another 10 cm piece on top. Press down around the filling to make sure there are no air holes and pieces are fully together. Cut around with a ravioli cutter to form round ravioli shape. Repeat with each ravioli;

Boil water and sprinkle with salt and place ravioli in batches into water for 1-2 minutes only. Remove carefully from water;

In the meantime, place all the sauce ingredients into small sauce pan. Simmer ingredients together until ravioli are ready; and

Place on ravioli and serve immediately.

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