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Raviolo with wild mushrooms

Antonio Carluccio from Good Food Live
You'll be wild about Antonio Carluccio's glorious recipe combining creamy mushrooms and fresh pasta

Raviolo with wild mushrooms

Method

1. First of all, make the pasta dough. Put the flour and salt on a clean work surface (marble surface, or its equivalent is ideal), and form a volcano shape with a well in the middle.

2. Break the eggs into the well and, using a fork, gradually mix the flour into the centre. The first stage will be very crumbly and not at all workable.

3. Now use your hands to pull the dough together, and make it as homogenous as possible. Work it with the palms of your hands, in a movement away from you. After 10 minutes, of kneading, the dough should start to be smooth and silky. If you have time, wrap it in cling film and leave it to rest for about 30 minutes.

4. Take a rolling pin and flatten the dough in a circular motion away from you, always starting from the centre and working outwards. Roll the dough to a thickness of 2mm and cut into large square shapes of about 14cm. Leave to rest on clean kitchen towels, covered.

5. To make the filling, slice the wild mushrooms. Soak the dried ceps in lukewarm water for 20 minutes.

6. Squeeze any excess water from the dried ceps, reserve the water and chop the ceps very finely.

7. Heat the oil in a frying pan over a medium heat abd fry the garlic, chilli and chopped ceps briefly. Add the sliced fresh mushrooms and stir-fry for a few minutes more.

8. Add the white wine and a little of the cep soaking water and continue to cook for 2-3 minutes. Set aside.

9. Put the pasta squares one by one in lightly salted boiling water to which, exceptionally, you will have added a few drops of oil to avoid them sticking together, and cook for 3-4 minutes, carefully stirring with a wooden spoon a couple of times.

10. When the pasta is ready, add cold water to the pan so you will be able to handle the pasta safely, and then drain very well.

11. Just before serving, season with salt and pepper and add the parsley and cream to the mushrooms. Mix well.

12. Put a square of pasta on the bottom of each plate and add 2-3 spoonfuls of the finished filling in the centre.

13. Cover with another sheet of pasta.

14. Brush melted butter on top of each raviolo and sprinkle with Parmesan. Serve immediately.

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Serves: 4

Prep: 20 min
Cook: 30 min

Ingredients
300g flour (ideally '00')
good pinch of Salt
3 medium eggs
a drizzle of Olive oil
20g Butter, melted
55g parmesan, freshly grated

For the filling:

300g assorted wild mushrooms
15g dried ceps
8 tsp Olive oil
2 garlic clove, finely chopped
a little fresh red chilli, finely chopped
150ml dry white wine
salt and fresh ground black pepper
4 tbsp Parsley, thinly chopped
4 tbsp double cream