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Porcini mushroom ravioli

Chef, Lenny Redé
Wine Pairings: Chardonnay

Pinot Noir

Reach for a lighter, well-balanced Willamette Valley Pinot Noir with Porcini Mushroom Ravioli

 

Savvy match: Porcini mushroom ravioli is hearty and earthy and can pair nicely with red or white wines. With “mushroomy” and woodland aromas and a subtle sweetness, reach for a lighter, well-balanced wine with medium structure like a Willamette Valley Pinot Noir.

This dish, while light and fresh, is savory and substantial, perfect as a starter, light lunch, or hearty enough for a midweek supper. Of course, a dry light white like Chardonnay or a good quality Pinot Gris will also work well. Quintessentially Italian — simple, elegant, and delicious.

Ingredients

  • 1 ounce dried porcini mushrooms
  • 1 cup boiling water 
  • 2 ounces butter
  • 2 medium shallots, finely chopped (1/4 cup)
  • 1 teaspoon fresh thyme
  • 1 pound cremini mushrooms, chopped
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese 
  • 1 cup ricotta cheese
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper, plus more for serving
  • 1/2 cup chopped frozen spinach, thawed chopped and squeezed of any water
  • 1 medium shallot, finely chopped
  • 2 ounces butter
  • 2 ounces arugula
  • Salt
  • Black pepper  
  • Shaved parmesan cheese
  Pasta dough:
  • 4 each egg yolk (reserve whites for egg wash)
  • 2 each whole egg
  • 2 teaspoons olive oil
  • 2 tablespoons milk (or water)
  • 8 ounces flour
  • 2 teaspoons salt

Steps

1.

To make the pasta dough:

Combine all ingredients in a bowl until a dough forms. Wrap in plastic and let it rest in the refrigerator for at least one hour.

2.

Put the porcini in hot water to reconstitute.

3.

To make the filling:

Melt butter in a large sauté pan, add shallots, thyme and chopped mushrooms. Remove porcini from the liquid, chop finely and add to the sauté pan. Add chopped drained spinach and cook to dry. Set aside to cool.

4.

In a large bowl combine ricotta, parmesan and mushroom mixture. Adjust seasoning if necessary. Put the filling in a zip top bag. Chill.

5.

Roll pasta dough out in a long 6 inch wide strip. Brush half the strip with egg wash. Put 1 tablespoon sized dots of filling in a row about 1 inch apart. Fold the dough over and press around each dollop to remove as much air as possible. Press and cut triangles. Freeze the raviolis to help them set up.

6.

Bring a large pot of salted water to boil.

7.

In a large sauté pan melt butter with the shallots.

8.

Add raviolis one at a time to boiling water. Cook for 3 – 4 minutes. Remove with a slotted spoon to the butter sauce pan. Toss.

9.

Garnish with freshly shaved Parmigiano-Reggiano, shaved parmesan, arugula and fresh ground pepper.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.