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● Porcini Mushroom Ravioli
For the filling:
2 tablespoons butter
3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound fresh porcini mushrooms, cleaned and diced, or substitute white mushrooms
salt and freshly ground pepper
2 tablespoons parsley, chopped
1 tablespoon fresh sage, chopped, plus extra whole leaves for garnish
1⁄2 cup white wine
2 eggs
1⁄2 cup Parmigiano-Reggiano, grated
1⁄3 cup breadcrumbs, plus extra
For the dough:
31⁄2 cups flour, plus extra
4 eggs, beaten
1⁄8 teaspoon salt
For the sauce:
2 tablespoons butter
Parmigiano-Reggiano, shaved
Prepare the filling: In a large skillet over medium heat, warm the butter and olive oil. Add the onions and garlic and sauté until soft. Add the mushrooms and cook for 5 minutes. Season with salt, pepper, parsley and sage and add the white wine. Allow to cook until the liquid evaporates and let cool. Transfer to a large bowl and add the eggs, Parmigiano and breadcrumbs and mix well. If the filling seems too wet, add more breadcrumbs. Prepare the dough: On a clean flat work surface, mound the flour and make a well in the center. Pour the eggs into the well and add the salt. Using a fork or your fingers, work the flour into the eggs until well combined. Knead for 10 minutes, or until a soft, smooth dough forms. Wrap the dough in plastic and let rest for 30 minutes. Cut the dough into 4 equal pieces. Work with 1 piece at a time, and cover the other pieces of dough with plastic so they don’t dry out. Pass each piece of dough through a pasta machine until it forms a sheet 1⁄16-inch thick and 31⁄2 to 4-inches wide. Lay the sheet on a flat work surface, and using a round cutter, cut the pasta sheets into 11⁄2-inch circles. Place 1 teaspoon of the filling in the center of 1⁄2 the circles and brush the edges with water. Place the remaining circles over those with the filling and press to seal the edges. As you make the ravioli, spread them out on a floured surface so they don’t stick together. Bring a large pot of water to a boil. Add salt and the ravioli and cook until al dente, about 4 minutes. In a large skillet over medium heat, warm the butter. Drain the ravioli and add them to the skillet. Toss gently to coat and serve on individual plates garnished with the shaved Parmigiano and whole sage leaves. ● Serves 4
Wine
Suggestion, Generous Full-Bodied: Castariva–Morellino di Scansano