Wild hedgehog mushroom and goat cheese ravioli - KPTV - FOX 12

Wild hedgehog mushroom and goat cheese ravioli

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This recipe is courtesy of Chef Eric Joppie at Bar Avignon.

Yields four appetizer servings.

For the Filling:

  • 1# hedgehog mushrooms (or oyster mushrooms)
  • 2 tablespoons extra virgin olive oil
  • salt
  • 4 oz. fresh goat cheese
  • 8 branches fresh thyme, leaves picked
  • one lemon, to zest

Heat your oven to 450F. Wash the mushrooms well and dry them. Place a cookie sheet in the oven. Toss the mushrooms with the extra virgin olive oil and season with a little salt. Roast on the hot cookie sheet until just crispy at the edges and concentrated in flavor, about 20 minutes. Place the mushrooms, thyme, and goat cheese in the bowl of a food processor fitted with the blade. Zest about half the lemon into the bowl also, then pulse the mixture to a fine paste, scraping down the sides often. Taste for seasoning and correct if necessary. Transfer the filling to a pastry bag and reserve.

For the pasta:

  • 1 egg
  • 2 egg yolks
  • 1 ½ cups all purpose flour
  • ½ cup semolina flour
  • 1 tablespoon extra virgin olive oil
  • one egg, beaten for egg wash

Combine the flours and form into a well. Beat together the eggs and oil and pour into the center of the well. Gradually mix the flour into the eggs by stirring the eggs around the edges of the well until a "patty" forms. Continue to incorporate flour by hand until the mixture feels dry. Knead with the heel of your hand until the dough is smooth and a little elastic, about 5 minutes. Cover with plastic wrap and allow to rest at least a half hour, or refrigerated overnight (if refrigerating, bring dough to room temperature before working with it). Roll dough to the next-to-last setting on the pasta maker. Mark half the dough for reference. Paint half the dough with egg wash and pipe the filling in 2 teaspoon mounds about 2 inches apart. Place the other half of the dough on top and press out any air between the filling, creating a seal. Punch out the ravioli with a cookie cutter or shot glass. Reserve until ready to serve, or freeze.

To Serve:

  • Water
  • Salt
  • Juice of half lemon
  • ½ lb butter, cut into 1" cubes
  • 1 teaspoon finely chopped thyme leaves
  • sugar, to taste
  • salt, to taste

Bring a large pot of salted water to a rapid boil. In a sauté pan over low heat, bring the lemon juice to a simmer. Add the butter, swirling constantly, one cube at a time. Do not add another cube until the previous one is almost completely incorporated into the sauce. Do not allow the sauce to boil. When all the butter is incorporated, add the thyme and season to taste with salt and sugar. Boil the ravioli until just tender, about 3-4 minutes. Toss with the sauce to coat and divide the pasta among four plates.

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