- For the ravioli:
- 100 g pasta flour, plus extra for dusting
- a pinch of sea salt
- 1 free-range chicken egg
- flour for dusting
- 2 duck eggs, separated (at fridge temperature)
- fresh thyme, to garnish
- For the exotic mushroom sauce:
- 1 T olive oil
- 1 small onion, sliced
- 1 garlic clove, sliced
- 200 g exotic mushrooms, sliced
- 4 T vegetable stock
- 1/2 t sea salt
- 2 back bacon rashers, finely sliced
- a pinch of dried chilli flakes
- 1/2 t dried thyme
- 2 T cream
To make the ravioli, mix the pasta flour, salt and chicken’s egg using a fork.
Form into a dough, neither too wet nor too dry (add flour or water as required) – then turn out onto a flour-dusted work surface.
Knead for 5 minutes, or until smooth and silky, then cover in clingfilm and chill for 30 minutes.
Cut the dough in half and roll out each piece to number 6 on your pasta machine.
Alternatively, roll out thinly on a floured surface. Cut each sheet in half, then place a duck egg yolk into the centre of each sheet.
Use the egg white to moisten the area around the yolk, then place a second sheet of dough on top and seal the edges taking care not to break the yolk.
Cook the ravioli in salted boiling water for 3 minutes.
Drain, then serve topped with the exotic mushroom sauce and fresh thyme.
To make the mushroom sauce, heat the oil in a large pan and sauté the onion and garlic until soft and fragrant.
Add the mushrooms, stock and salt and fry until the mushrooms have cooked down.
Add the bacon, chilli fl akes, thyme and a little water if necessary and fry until reduced.
Add the cream and heat through.
This recipe was created by TASTE reader Tandy Sinclair for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.