Chanterelle Mushroom and California Ripe Olive Ragout
Olive Ragout
- 2 tbsp (30 mL) extra virgin olive oil
- 1 ½ cups (150 g) fresh mushrooms, cleaned and cut in large pieces (We used Chanterelle.)
- 2 ½ tbsp (25 g) shallot, minced
- 1 tsp (2 g) garlic, minced
- ½ cup (50 g) tomato puree
- 2 tbsp (30 mL) Madeira wine
- 2 tbsp + 1 tsp (35 mL) juice from olives
- 1/3 cup (45 g) California Ripe olives (black), cut into quarters
Ravioli Filling
- 1 cup (100 g) mushrooms, chopped fine (We used Chanterelle.)
- 2 tbsp (30 mL) extra virgin olive oil
- ¼ cup (30 g) California Ripe olives (black), chopped fine
- ½ tsp (1 g) fresh thyme, chopped finely
- ½ cup (50 g) fresh ricotta
- Zest of 1 lemon
- Salt and pepper to taste
Pasta
- 6 ¼ cups (750 g) All Purpose flour
- 4 large eggs
- 1 ½ tbsp (20 mL) extra virgin olive oil
- ½ tsp (2 g) of salt
Directions
Olive Ragout
- In a small sauce pot heat the olive oil over medium heat. Add the chanterelle mushrooms and sauté for 2 minutes.
- Add the garlic and shallots and cook for another 2 minutes.
- Lower the heat to low and add the tomato puree and madeira wine and cook for 5 minutes.
- Add the olive juice and season with salt and pepper.
- Add the California olives and reduce to desired consistency.
Serve and enjoy with Ravioli below.
Ravioli Filling
- In a pan on medium heat, add the olive oil and mushrooms. Cook the mushrooms for 5 minutes or until all of the liquid has evaporated.
- Add the chopped olives and thyme and cook for 2 more minutes.
- Remove from heat and cool to room temperature.
- Place in a piping bag and reserve in fridge until ready for use.
Pasta
- Place flour on work surface and make a well in the middle.
- Add eggs, olive oil and salt the center of the well and slowly bring it all together with a fork.
- Once a nice dough has started to come together, use your hands to form. Roll it on the table for approximately 5-7 minutes until a nice dough ball has formed.
- Cover the dough with plastic film and let the dough rest in the fridge for at least 1 hour.
- Remove dough from fridge, flour your work surface again and roll the dough out with a rolling pin or a pasta roller to approximately 1 mm.
- Use a circle cutter to cut pasta. Add ravioli filling in the center of one disc, leaving space around the edges to seal. Top with a second circle of pasta and seal the edges with your fingers. Take care that ravioli is sealed before cooking.
- Make sure edges are not open, seal with your fingers if you see a crack on the sides of the ravioli.
- Cook in boiling salted water for 3-5 minutes and serve with the prepared ragout.
