We love fresh pasta especially stuffed pasta. The usual choice is ravioli although I sometimes make cannelloni; those long tube-shaped ones that I stuff with this same filling and bake with tomato sauce and mott cheese. This time I made puffy ravioli well stuffed with a simple ricotta and parmesan cheese filling. The sauce was my homemade wild mushroom and cream sauce. Links of country sausage was added as a protein as well as a hearty side of steamed homegrown Romano green beans. It was a great meal. We enjoyed an excellent Riesling from Boundary Breaks Vineyard in the Finger Lakes of New York State with this meal; used some in the sauce too.
I have decided to share with you today both the pasta recipe, it’s filling and the sauce I served. This pasta dough can be formed into wide ribbons like fettuccini if you prefer. The pasta dough is based on one from my favorite cookbook; Annalise Robert’s Classic GF cookbook: “Gluten-Free Baking Classics”. In the back she has a few items that are not so much baking but are essential recipes including this one. I upped it by half.
The sauce is a simple cream sauce. You could use baby Bella mushrooms or even plain white mushrooms. Do not use canned ones; this is definitely a recipe where the shrooms shine and canned is just unacceptable. I used whole cream but I suppose you could use something lighter like half and half or whole milk. Nope on the skim milk folks!
Ravioli with Wild Mushroom Sauce
1 ½ cups King Arthur basic flour blend
¾ tsp. xanthan gum
Put flour and gum in stand mixer bowl; blend. Add eggs. Blend 1-2 minutes until a fully formed and smooth dough is created. Wrap in plastic if you aren’t using it immediately. Roll out in thirds, keeping rest wrapped so it doesn’t dry out. I had to hand roll this batch as my pasta machine is just acting up. I made a long thin band about 4 inches wide. Due to my machine I lost nearly a quarter of the dough; you should get 4 long bands. I ended up with 15 ravioli; if you use all the dough you should get 20.
5/.6 of the container of whole milk ricotta
1 large egg
¼ cup freshly grated parmesan cheese – Mix the ingredients in a bowl.
I put out a bowl of water to dip my finger in. I dollop about a Tbsp. of filling every 4 inches. My favorite tool for ravioli making is a wheel that cuts zigzag points. It seals the edges perfectly. So I cut between the filing bloops and fold over the dough for each after wetting the edges with my fingertips making sure to press out from the filling to get the air out of the ravioli . Press and then recut all around except the fold using your knife or ravioli roller. You could cut the fourth edge if you like. Be sure to have a sheet pan sprinkled liberally with flour ready to receive the ravs. Put them about an inch or two apart on the sheet. Cover with plastic wrap to keep them moist.
½-1 lb. wild or baby Bella mushrooms sliced medium wide. Not thick or thin
½ a large onion or a whole smaller one, diced small
2 garlic cloves minced
3 Tbsp butter
½ cup dry white wine; Riesling works well
½ cup veggie or chicken broth
1 big sprig or 2 smaller ones of fresh thyme
1 Tbsp. cornstarch and 2 Tbsp cold water
2/3 cup heavy cream
1-2 Tbsp. finely chopped fresh parsley
Heat butter in big frying pan, add mushrooms and let them cook a few minutes; once they have shrunk a bit in size add the onion. Cook a few more minutes until mushrooms and onion are softened. Add garlic; cook another minute. Add wine, cook 2-3 minute, add broth, cream and thyme. Simmer 5-6 minutes, do not boil or the cream may curdle. Should get thicker by half. Add cornstarch slurry and mix well. Let cook 1-2 minutes to thicken sauce. Add parsley, salt and pepper to taste. Pour over pasta and enjoy!