Mushroom, Ricotta and Gorzonzola Tortilini with a Burnt Butter and Sage sauce
This week we're featuring our home made pasta dish that found itself at the top of the leaderboard! Making my own pasta has taught me how delicious & easy making your own pasta is. Fresh pasta for the win! Here’s the recipe for our Mushroom, Ricotta and Gorzonzola Tortilini with a Burnt Butter and Sage sauce.
For the pasta
- 360 g flour
- 4 eggs
- 2 egg yolks
- Salt & pepper
- Olive oil
For the filling
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, chopped
- 100g fresh mushrooms, finely chopped (strong flavour such as shiitake, portobello etc.)
- 125g ricotta cheese
- 125g gorgonzola cheese
- 2 tablespoons freshly chopped flatleaf parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 egg, beaten
For the Sauce
- 8 tbsp unsalted butter, cut into equal cubes
- 18 large fresh sage leaves
- 1 tsp finely grated lemon zest
- Pinch of salt
- Pinch of ground pepper
To make the pasta dough
- Place the flour in a large bowl and form a well in the centre. Add the eggs, olive oil, salt and pepper; mix to form a dough. You’ll want a dough that’s not too sticky or too dry. Knead the dough for about 15 minutes by hand (or machine). Cover and let it rest for at least 20 minutes.
To make the ravioli filling
- Heat oil in a frying pan over medium heat; add garlic and cook until softened and golden. Stir in the mushrooms and cook for another few minutes. Season with salt, pepper and parsley.
- Place ricotta cheese in a blender or food processor; add the mushroom mixture and blend to a rough paste.
- Crumb the Gorgonzola over the mixture and stir through by hand, ensuring the blue cheese texture can be felt
To fill the ravioli
- Roll out the dough using a pasta machine.
- We use this sneaky tip on all our pasta dough. Take a ball of dough slightly larger than an egg in the palm of your hand, roll roughly and coat lightly with flour.
- Roll through your pasta machine at its widest setting 5 times. Then reduce the size of the pasta machine by one notch and roll again, Repeat until desired thickness – for filled pasta we dont go much thinner than 3 notches from the thinest pasta.
- Spoon a small portion of the filling on top of the dough making sure you place the filling close to one side and not exactly in the middle.
- Lightly brush the ends of the dough with beaten egg and pull the other half over to form the ravioli pouch.
- Slice into portions. Press the edges down with a fork to seal the filling inside but don’t press too hard or you will break the dough.
- Cook the ravioli in boiling salted water. They will rise to the top when ready. Serve with the sauce of your choice.
- Fresh Pasta cooks in 90 secs to 2 mins, so watch carefully.
To make the sauce
- Heat a skillet or non stick frying pan over medium-high heat and add the butter. When the butter has almost completely melted, stir in the sage leaves.
- Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly,
- It should take no longer than 2 to 3 minutes.
- Remove from the heat and spoon over the cooked pasta pockets.
- Garnish with ground black pepper and serve immediately.
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