dinsdag 3 februari 2009

Smoky Mushroom Ravioli with Caramelized Onion & Cheese

Subtle smoky flavor of Lapsang Souchong paired with the sweetness of carmelized onions and tart taste goat cheese.

12 oz bread flour
4 oz semolina
5 eggs
1/2 oz olive oil

Mushroom Filling:
1 small onion, diced
1 medium shallot, diced
8 oz baby portobello mushrooms, cleaned and diced
2 TB olive oil
5 oz heavy cream
1 tsp. Lapsang Souchong tea leaves
1 tsp. thyme, chopped
1/4 tsp. ground Lapsang Souchong (optional)*
salt & pepper to taste

Caramelized Mushroom & Goat Cheese Sauce:
1 oz butter
6 medium shallots, sliced
10 oz cream, divided
3 oz goat cheese

Sift together bread flour and semolina in a mound onto countertop.
Make a well in the center.
Add 2 eggs and olive oil.
Whisk together with a fork, taking care not to damage well walls.
Add more eggs and incorporate.
When dough forms, pick it up and move to a clean surface; you will not use all of the flour (depending on humidity).
Knead until elastic; wrap in plastic and let rest 20 minutes, or chill overnight.

Mushroom Filling:
Gently heat cream until small bubbles form around edges of pot; do not boil.
Add tea and steep for 20 minutes. Strain, or remove tea ball.
Grind 1/2 tsp tea with mortal and pestle or spice grinder until fine.

Heat sauté pan on medium high heat.
Sauté onion and shallots in olive oil until soft; add mushrooms and sauté, stirring, until moisture is absorbed and pan heats up again, about 3 minutes.
Add thyme and cook.
Add cream, lower heat and simmer until moisture is absorbed.
Season to taste.
If you like a smokier flavor, add the ground Lapsang Souchong to taste as well.
Remove from heat and let cool to room temperature.

Cut dough into four pieces and roll according to your pasta roller’s instructions.
You can either cut out shapes, or fill long strips.
Depending on which shapes you use (ravioli or tortellini) and how big you cut your pasta, will determine how many finished pieces you’ll have.

Boil pasta 4-6 minutes, or until al dente. Meanwhile, start sauce.

Caramelized Mushroom & Goat Cheese Sauce:
Melt butter and add shallots; cook on low heat until caramelized.
Pour onto paper towels to absorb any excess oil.
Place onions, half of the cream and goat cheese into a food processor and pulse until you get a paste.
Scoop mixture back into pan used for onions.
Add remaining cream and whisk until smooth.
Cook on medium low heat, whisking occasionally.
Simmer until slightly reduced and thickened.
Sauce will thicken upon standing.

Plate ravioli and pour sauce over pasta.

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