Sunday, July 5, 2009
No "shroom" for dessert - Ravioli di Portobello
I feel like I have become VERY domesticated this weekend. First, I made homemade ice cream and tonight I made my own pasta ravioli's. Will wanted to try making ravioli for awhile, but I doubted my ability to roll it out that thin and smooth without it tearing or sticking to the counter. I had a taste of doing just that a week or two ago when we tried our hand at making pierogies, and while they tasted totally delicious they were not at all worthy of pictures (hence the reason they didn't make it to the blog). I knew after that, that if we were going to attempt ravioli's that we needed a pasta maker. So, I picked one up at while at Bed, Bath and Beyond last weekend. It was actually less complicated then I originally expected it would be, although Will was the one using the hand crank while I just fed the pasta dough through. What a gentleman!!! Now that we know we can do it, we are anxious to try many other variations on pasta and ravioli. I'd love to hear some of your favorite pasta dishes as well! Oh and by the way - as the title implies, this was so good there was no room or should be say "shroom" for dessert!
2 1/2 Cups of all purpose flour
Water - enough to make ball of dough smooth and no longer sticky (I think I used about a little less than a half cup)
2 large Portobello caps - vents cleaned out
1/2 yellow onion
1 tsp of minced garlic
1 TBSP of butter or margarine
5-8 leaves of fresh cilantro
1 tsp Oregano
1/2 tsp salt
Sun Dried Tomato Sauce:
2 cups milk
1/4 cup butter
1/4 cup flour
8 ounces smoked Gouda cheese
2 sun-dried tomatoes, chopped (2 to 3)
Pour flour into mixing bowl and make a "well" or pit into the center.
Break eggs into the well.
Slowly blend the flour and eggs until they are well blended.
If the mixture is wet, slowly add more flour; if the mixture is dry, slowly add a little water. (You do not want the dough to be sticky)
Continue kneading until the dough has a consistent color and texture.
Form the dough into a mound shape and place on a floured table or countertop. Cover with a damp towel.
Allow the dough to rest for 10-15 minutes in order for the ingredients to blend together.
After the dough has rested begin form ravioli's either by hand or using a pasta maker.
Finely chop mushrooms. Peel and finely chop onion. Melt butter in a skillet and sauté the onion for approximately five minutes or until transparent. Add mushrooms, garlic, cilantro and oregano and salt. Stir-fry over high heat for about five minute so that all liquid is evaporated. Reduce heat and cook for another five minutes. Remove from heat and let mixture cool. Place mixture inside the dough and create ravioli's. Place ravioli's in boiling water and boil for approximately 20 minutes until done. Melt the remaining butter. Pour over the ravioli, mix and serve.
Heat milk and butter in a sauce pan until the butter melts, whisk in flour and cook over medium heat for about 3-5 minutes until thickened. Add 8 oz smoked Gouda cheese (I think the next time I will only use 4 oz of smoked Gouda. Eight ounces made it a VERY thick sauce) and 2-3 chopped sun dried tomatoes. Mix on med-low heat until cheese is melted. Pour over mushroom stuffed ravioli.