Open Chanterelle Ravioli with A Creamy Wholegrain Mustard Sauce

chanterelle open ravioli with a creamy wholegrain mustard sauceChanterelles are a fantastic mushroom to cook with, as they have such an intense flavour, yet work with so many other ingredients. You can trust them to be the main focus of your dish – as I have done here. Texture wise, they are fairly firm and hold this quite well when cooked. To prepare them, I would suggest holding them under slow running water and using a soft paintbrush, mushroom brush to clean between the gills. To make my pasta, I have used a KitchenAid, and the pasta maker attachment.

For the pasta sheets:

– 3 cups plain flour, sieved
– 3 eggs
– 1 tablespoon water
– 1/2 teaspoon salt

For the filling

– Large knob of butter
– 100g chanterelles, washed and chopped length ways
– flat leaf parsley, chopped
– 1 cup of white wine
– 1/2 cup single cream
– 1 teaspoon wholegrain mustard
– salt and cracked black pepper
– Parmesan, grated

For the pasta, add the sieved flour, eggs and salt to a mixing bowl. Mix using a flat beater, adding a small amount of water until it blends. Once it has blended, change to a dough hook and continue to mix for a couple more minutes. Remove and knead on a floured surface for 1-2 minutes. Cover with cling film and leave to rest for 20 minutes.

Whilst this is resting, start with your filling. Pop your large knob of butter into a pan on a medium high heat. Add your chanterelles, the parsley and season with salt and pepper. Continue to cook until they have softened slightly. Add the white wine and increase the heat. Once the mushrooms have cooked through and the wine has reduced, add the single cream and the whole grain mustard and stir through. Leave this to one side.

Return to your pasta dough and divide into 3 sections. Flatten each one out with your palms and then, roll each one our with a rolling pin on a floured surface. Pass through the pasta machine gently, fold back on itself and pass through the machine again. Repeat this until you are able to see your fingers through the sheets. Carefully chop these long sheets into squares and leave these to dry. Put a large saucepan of water on to simmer and add a little salt and olive oil. Add one pasta sheet to the water and cook for 3 minutes (you could add them all in one go if you’re daring but I am certainly not that brave). Remove the sheet and place on your plate/bowl. Take a spoonful of the mushroom mixture and place in the middle of the pasta sheet. Cook another sheet and place over the top of the mushrooms, then cover this with more of the mushroom sauce and top with grated parmesan.


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