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Slow Cooked Tomato and Mushroom Ravioli

By Executive Chef Elangovan Shanmugam

  • For saffron celery butter emulsion: On a medium flame in a pan add olive oil, add garlic and saute for a minute, later add onions and saute until the onions get translucent. Now add saffron reduction, chopped celery and cook for 3/4 minutes on a very slow flame. Add crushed black pepper & grated nutmeg. Remove from the flame and add chilled butter cubes and mix until dissolved. Add salt and finish with a dash of fresh cream. The consistency of the sauce should be smooth. Finish with freshly chopped parsley.
  • For preparing ravioli dough: Mix flour and eggs together to form a smooth dough. The dough should be firm. After the dough is mixed evenly keep it covered for resting for at least half an hour.
  • For preparing ravioli mix: On a medium flame in a pan add olive oil, add garlic and saute for a minute, later add onions and saute until the onions get translucent. Add the chopped mushrooms and cook until all the water evaporates. Now adjust the seasoning with salt and pepper and cool. Once cooled add the chopped sundried tomato and parmesan cheese.
  • For preparing ravioli: sheet the ravioli dough into thin square shaped sheets, put the stuffing in between the sheet and cover with other sheet and seal using egg wash and fork.

 

 

Assembling the final dish:

  • Blanch the ravioli in boiling water for 2/3 minutes.
  • Prepare the sauce and toss the ravioli in the sauce.
  • Present in a pasta plate and garnish with grilled artichoke halves, fresh basil sprig, pine nut and grated parmesan. Serve hot.

 

 

Ingredients

For pasta dough

  • Refined flour - 1kg
  • Whole eggs - 8no
  • Egg yolk - 8no
  • Chopped mushroom - 200gms
  • Sundried tomato - 200gms
  • Saffron - 0.5gms
  • Celery - 100gms
  • Onion - 100gms
  • Garlic - 60gms
  • Artichoke - 250gms
  • Parsley - 20gms
  • Fresh cream - 60ml
  • Unsalted yellow butter - 150gms
  • Parmesan cheese - 150gms
  • Nutmeg - 1no
  • Black pepper - 8gms
  • Pine nuts - 20gms