Raviolo aperto with chanterelles recipe
Open ravioli are an easy alternative to regular ones. This simple dish uses fresh or dried lasagne sheets, which you can cut down to size. I always have a can of Shake o’Cini porcini powder or some porcini stock cubes to hand, both of which are amazing for making anything mushroom-related – stocks, sauces and broths.
Timings
Prep time: 10 minutes
Cook time: 25 minutes
Serves
4
Ingredients
2 shallots, finely chopped
40g unsalted butter
250g chanterelles (girolles) or cultivated oyster mushrooms
2 garlic cloves, crushed or finely grated
2 tsp porcini mushroom powder (I use Shake o’Cini)
300ml double cream
20g Parmesan, grated
4 sheets of fresh or dried lasagne
a handful of samphire (optional)
Method
Set a large pan over a medium heat and fry the shallots in the butter for 2-3 minutes. Cut the mushrooms in half and add to the pan along with the garlic. Cook for a further 2 minutes then season.
Add the porcini powder along with 150ml water and simmer for about 5-6 minutes, until the liquid has reduced by two thirds. Add the cream and simmer again until it’s thickened and reduced by half. Stir through the Parmesan and set aside.
Cook the pasta in boiling salted water according to the packet instructions until al dente. Drain.
Blanch the samphire (if using) in boiling water for 30 seconds, drain and add to the mushroom sauce.
To serve, lay the pasta sheets on serving plates, trimming them if they are too big. Spoon over some of the mushroom mix and fold. Drizzle over a little extra of the mushroom cream and serve.