Deconstructed Portobello Mushroom Raviolis

bat_mush_rav1Let’s just get straight to the point–I’m lazy. Anyone who knows me will eagerly agree with that statement. That and I love pasta. Love, love ravioli. Especially with handmade fresh pasta. Short of breaking the bank and hitting up Union every night, what is a lazy ravioli lover to do? The daunting task of stuffing many teeny tiny squares of dough and sealing them up tight has been eliminated in this deconstructed portobello ravioli. Deconstructed has been something of a buzzword on gourmet and wannabe upscale restaurants for a number of years, getting both overused and misused. This, however, is a true embodiment of the meaning of the word. And did I mention it was great for lazy people?

To make the dough
(from Marcella Hazan’s basic pasta egg dough)

1 cup flour dough
2 eggs

Mix, knead for 8 minutes, rest for half an hour, knead for 1 minute, you’re ready to roll (literally). Roll the dough out like you are making lasagna, into wide sheets. Cut them into about 6 inch lengths. Boil and cook as normal. When you remove them from the pasta water, drain them well.

To make the filling

3 Tablespoons butter
3 cloves garlic, smashed
3 shallots, sliced thinly
1/2 cup stock
4 portobello caps, cut into large chunks
1 cup cream
Salt, pepper, herbs to taste

Heat the butter over medium heat in a large skillet and throw in the onions and garlic. After about 2 minutes, toss in the mushrooms. One more minute and you can add the stock and bring the heat up a little to reduce the stock back away. If you want, you can turn the heat off and put this aside while you finish up the pasta. Over low heat, add the cream, herbs, salt and pepper. I used sage, oregano, thyme and parsley, but mostly because that is what is (feebly) growing on my windowsill. Most any Italian style herbs will work well. Heavy salting will help bring out the rich mushroom flavors against the cream.

To assemble
For an appetizer (as pictured above) just lay a sheet of pasta halfway onto the plate while spooning the filling on to it. Then fold the pasta back on top of the filling. Sprinkle with fresh basil, if you have it, for presentation and yumminess.

For an entree, just lay one pasta sheet on the plate, then layer filling, pasta, filling pasta. Again, garnishing with basil is highly recommended.

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2 Responses

  1. Do you use a pasta machine to roll out the dough? I need to get one of those…or buy fresh pasta sheets and be lazier than you.

  2. do you think you could use lasange sheets for the pasta?

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