Tuesday, 17 November 2009

Laura Calder's Mushroom Ravioli

I know, your knees are still weak from the carbonara, but I have news for you - a good night of pasta makes me crave.. more pasta!
Call me a hedonist, gourmand, or just fun that way.
This is a recipe that I have had bookmarked since the spring. Laura Calder is a Canadian cook on the Food Network and I love her style on French Food at Home. In the episode that she makes this recipe she has her Italian teacher over for dinner. Why is this not my life?
I made a few changes to the recipe - I made my own pasta, partly whole wheat with some dried dill. I used half leeks in the recipe because I didn't have 1.5 pounds of mushrooms and I added blue cheese to the cooked veggies. The results were wonderful!
Hubby just kept saying "wow" all through dinner. This is what I live for.

Laura Calder's Mushroom Ravioli


Mushroom Raviolis

  • 1-1/2 pounds of mushrooms, cleaned and trimmed (I used half leeks)
  • 1/4 cup butter (for browned butter!!!)
  • A splash of olive oil
  • 2 x cloves garlic, minced (I used 8!)
  • salt and pepper to season
  • A generous 1/2 cup of stock
  • A generous handful of finely grated Parmigiano Reggiano, more for garnish (I also added blue cheese to the cooked mushroom/leeks)
  • Fresh lemon juice, to taste
  • 3 to 4 tablespoons of chopped fresh dill (yes Heather, you can sub parsley!)
  • 8 sheets of pasta (approx. 3 x 4 inch)


  1. Cut the mushrooms into quarters or eighths, depending on their size. Melt the butter in a small saucepan. Pour 1 tablespoon of the butter into a sauté pan. Continue heating the remaining butter in the saucepan until it turns light brown. Remove from the heat, and reserve. Boil a large pot of water for the pasta.
  2. Add a splash of olive oil to the butter in sauté pan. Set the pan on high heat, and add the mushrooms, sautéing until slightly coloured. Add the garlic, season with salt and pepper, and continue cooking until the mushrooms are soft, approx. 4 minutes more. Pour over the stock and boil to reduce to 2 tablespoons. Stir in the cheese. Taste, check the seasonings, adding a squirt of lemon juice if you like. Stir in the dill and keep the mixture warm while you cook the pasta.
  3. Generously salt the pasta water once it's boiling. Add the pasta and cook al dente. Drain, then return the pasta to the pan, tossing with the reserved brown butter. Lay a sheet of pasta on each of four serving plates. Spoon the mushrooms onto the pasta. Top with a second pasta sheet. Drizzle over the brown butter. Garnish with a dill sprig, and serve immediately. (I made extra layers, which might actually make it closer to lasagna than ravioli, but who's counting? .. I love pasta) I have the extra pasta in the fridge for a fun pasta later this week.
Fresh Pasta, Giada De Laurentiis
3 cups all purpose flour (I used one cup whole wheat flour)
4 large eggs
1 tablespoon kosher salt
1 tablespoon olive oil
(I added one tbsp dried dill)

Place the flour in the bowl of a food processor, in a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor with the flour and pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers and be cornmeal yellow in colour. Some of the dough will be clumping together, but it will not form a ball.
Turn the dough out onto a lightly floured surface. Gather the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes before rolling and shaping as desired.
(I used my KA pasta roller. I love this attachment)
Mushroom ravioli for Presto Pasta Nights with this week's host Kait of Pots and Plots.