Ingredients
- 3 tablespoons extra virgin olive oil
- 4 French shallots, chopped
- 1 clove garlic, chopped
- 500 g mushrooms, finely chopped
- 3 tablespoons brandy
- 30 g dried porcini mushrooms, soaked, drained and finely chopped
- 1¼ cups (100 g) fresh wholemeal breadcrumbs
- ½ cup (50 g) freshly grated parmesan
- 2 eggs
- 2 tablespoons chopped fresh parsley or basil
- 1 teaspoon chopped fresh marjoram or ¼ teaspoon dried marjoram
- 1 quantity fresh pasta dough
- 250 g snow peas or sugarsnap peas
- 2 tablespoons tiny tender sprigs of fresh thyme
- 1 tablespoon extra virgin olive oil (optional)
- salt and pepper
- Herb and garlic jus
- 3 cups (750 ml) chicken or vegetable stock
- 1¾ cups (175 ml) dry white wine
- 1 clove garlic, chopped
- 1 tablespoon fresh thyme leaves or ¼ teaspoon dried thyme
- 4 zucchini, thinly sliced or coarsely diced
Preparation
- Heat the oil in a large saucepan.
- Add the shallots and cook for a few seconds, then add the garlic and fresh mushrooms.
- Cook over a high heat, stirring, to brown the mushrooms, then reduce the heat and cook for about 10 minutes or until reduced.
- Pour in the brandy and stir until it has evaporated.
- Remove from the heat and add seasoning to taste.
- Stir in the porcini mushrooms, breadcrumbs, parmesan, eggs, parsley or basil and marjoram.
- Set aside in the fridge.
- Cut the pasta dough into quarters and roll out each separately.
- If using a pasta machine to roll the dough, use the second thinnest setting.
- Otherwise, roll it out by hand on an unfloured surface.
- Cut each rolled–out quarter into 2 strips, each about 10 × 50 cm.
- Lay a pasta strip on the work surface.
- Dot small mounds of filling (about 1 teaspoon each), about 5 cm apart on the pasta.
- Lightly brush around each mound with water.
- Top with a second pasta strip and press down firmly to seal.
- Cut between the mounds with a fluted pastry wheel or knife.
- Carefully pull the ravioli apart and toss with flour.
- Place in a single layer in the fridge.
- Repeat.
- To make the herb and garlic jus, combine the stock, wine and garlic in a saucepan.
- Bring to the boil and cook over a high heat for 5–10 minutes.
- Add the thyme and zucchini, and continue cooking over a moderately high heat for 5–10 minutes or until the zucchini are quite tender and the liquid has evaporated slightly.
- Meanwhile, cook the pasta in boiling water for 4–5 minutes or until it rises to the surface and is al dente.
- Add the snow peas or sugarsnap peas for the final 30–60 seconds of cooking.
- Drain well.
- Serve the ravioli and greens in bowls with the zucchini and jus ladled over.
- Sprinkle with thyme and drizzle with oil, if using.
Serves 6
Preparation: about 1 hour
Cooking: 35-40 minutes