DOUBLE MUSHROOM RAVIOLI WITH BURNT BUTTER

INGREDIENTS

• 23 quantity tomato pasta dough

• 1 egg white, lightly beaten

FILLING

• 20g butter

• 1 onion, chopped

• 2 cloves garlic, crushed

• 200g mushrooms, chopped

• 200g shitake mushrooms, chopped

• 1 tablespoon chopped fresh tarragon

BURNT BUTTER

• 250g butter

• 1 tablespoon white vinegar

DOUBLE MUSHROOM RAVIOLI WITH BURNT BUTTER METHOD:

Cut pasta dough in half, and roll each half until a 2mm thick rectangle. Place level teaspoons of filling 3cm apart over 1 sheet of pasta. Lightly brush the remaining sheet with egg white, place it over the filling, and press firmly between the filling and along the edges of the pasta. Cut into square ravioli shapes; lightly sprinkle ravioli with flour. 

Just before serving, add ravioli to a large pan of boiling water, boil, uncovered, for about 5 minutes or until just tender; drain. Serve ravioli with burnt butter.

Filling: Heat butter in the pan, add onion and garlic, and cook, stirring, until the onion is soft. Add both mushrooms and tarragon, cook, and stir ring, until mushrooms are just tender. Burnt Butter: Heat butter in the pan until lightly browned, stir in vinegar.

Serves 6.

Note: Ravioli can be prepared a day ahead. Burnt butter is best made just before serving.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Burnt butter suitable.

 

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