PASTA:
1 pound flour
1 tablespoon salt
4 eggs
4 tablespoons extra virgin olive oil
4 fluid ounces cold water
FILLING:
4 ounces shitake mushrooms
4 ounces oyster mushrooms
3 tablespoons unsalted butter
2 tablespoons shallots, minced
2 tablespoons brandy
3 tablespoons white wine
8 fluid ounces heavy cream
2 ounces goat cheese
1/2 cup parmesan cheese, grated
1 tablespoon parsley, chopped
salt and pepper
BROTH:
2 carrots
3 pounds chicken thighs, legs, wings and backs
1 onion, sliced
2 celery sticks, sliced
2 garlic cloves, crushed
2 bay leaves
10 peppercorns
6 sprigs fresh thyme
24 nicoise olives, pitted
1 tablespoon fresh sage, minced
shaved parmesan, as needed for garnish
Servings: 8
1. To make the pasta dough, combine the flour and salt in a small mixer with a dough hook. Add the eggs, olive oil and water and mix on slow speed. If necessary, add more water until a dough ball is formed. Knead on medium speed until the dough is smooth and elastic. Cover the dough and refrigerate for 1 hour.
2. To make the filling, stem and slice the shitake and oyster mushrooms. Sauté the mushrooms in the butter until they are soft and the liquid has evaporated. Add the shallots and sweat for 30 seconds. Add the brandy and flambé. Add the white wine and cook au sec. Add the cream and reduce until it is incorporated. Cool the mixture and transfer it to a food processor. Add the goat cheese, Parmesan and parsley. Season the mixture with salt and pepper and pulse until it is finely ground. Cool completely before using. Form the pasta and filling into ravioli following the procedures on page XX.
3. To make the broth, peel the carrots and cut grooves in them with a channel knife. Slice them on the bias 1/2 inch (1.2 centimeters) thick. Combine the carrots with the rest of the ingredients in a saucepot, bring to a simmer and cook for 2 hours. Strain, reserving the carrot slices.
4. At service time, bring 3 pints (1.4 liters) of the broth to a simmer. Add the reserved carrots, olives and sage. Blanch the ravioli in salted boiling water and add them to the gently simmering broth. Adjust the seasoning and divide the broth and ravioli between eight bowls. Garnish with shaved Parmesan as desired.
1 pound flour
1 tablespoon salt
4 eggs
4 tablespoons extra virgin olive oil
4 fluid ounces cold water
FILLING:
4 ounces shitake mushrooms
4 ounces oyster mushrooms
3 tablespoons unsalted butter
2 tablespoons shallots, minced
2 tablespoons brandy
3 tablespoons white wine
8 fluid ounces heavy cream
2 ounces goat cheese
1/2 cup parmesan cheese, grated
1 tablespoon parsley, chopped
salt and pepper
BROTH:
2 carrots
3 pounds chicken thighs, legs, wings and backs
1 onion, sliced
2 celery sticks, sliced
2 garlic cloves, crushed
2 bay leaves
10 peppercorns
6 sprigs fresh thyme
24 nicoise olives, pitted
1 tablespoon fresh sage, minced
shaved parmesan, as needed for garnish
Servings: 8
1. To make the pasta dough, combine the flour and salt in a small mixer with a dough hook. Add the eggs, olive oil and water and mix on slow speed. If necessary, add more water until a dough ball is formed. Knead on medium speed until the dough is smooth and elastic. Cover the dough and refrigerate for 1 hour.
2. To make the filling, stem and slice the shitake and oyster mushrooms. Sauté the mushrooms in the butter until they are soft and the liquid has evaporated. Add the shallots and sweat for 30 seconds. Add the brandy and flambé. Add the white wine and cook au sec. Add the cream and reduce until it is incorporated. Cool the mixture and transfer it to a food processor. Add the goat cheese, Parmesan and parsley. Season the mixture with salt and pepper and pulse until it is finely ground. Cool completely before using. Form the pasta and filling into ravioli following the procedures on page XX.
3. To make the broth, peel the carrots and cut grooves in them with a channel knife. Slice them on the bias 1/2 inch (1.2 centimeters) thick. Combine the carrots with the rest of the ingredients in a saucepot, bring to a simmer and cook for 2 hours. Strain, reserving the carrot slices.
4. At service time, bring 3 pints (1.4 liters) of the broth to a simmer. Add the reserved carrots, olives and sage. Blanch the ravioli in salted boiling water and add them to the gently simmering broth. Adjust the seasoning and divide the broth and ravioli between eight bowls. Garnish with shaved Parmesan as desired.
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