Makes 4 servings
1 cup 00 flour (if not available, use all-purpose)
1 cup all-purpose flour, plus extra for dusting work surface
1/2 teaspoon sea salt
1 teaspoon olive oil
tepid water, beginning with 4 to 6 tablespoons, adding a little at a time; you may need more depending on your flour
2 cups Wild Mushrooms
1/2 cup grated parmesan cheese
100 grams goat cheese
3 garlic cloves, finely minced
1 shallot chopped
3 tbsp unsalted butter
1 tbsp olive oil
1 tsp red wine vinegar
1 1/2 tbsp Parsley
1/4 Pound unsalted butter
1/4 cup chestnuts chopped
2 tbsp sage
1oz aged Sherry vinegar
1. Pour the flours into a hill on your work surface and mix them together. Sprinkle the salt on top. Make a hole in the center.
2. Add the oil into the hole. Next, crack the egg into the hole. Use a fork to lightly scramble the egg and then gradually pull in flour from the inside walls. As you do this, cup your hand around the exterior walls to keep the sides from collapsing and the egg from running all over the pasta board.
3. Continue to scramble the egg and pull in flour a little at a time. As the egg absorbs the flour, begin to add the water, gradually. Use your hands to gather the dough up into a ball, adding enough water as necessary, little by little, so that the dough is workable and elastic but not too sticky, as you continue to pull in the loose bits of flour on the board.
4. As your dough comes together, it will be sticking to your fingers. When you have a dough that you can knead, wash your hands and scrape the pasta board clear of crusty bits and gumminess so that it is smooth.
5. Knead the dough for about 8 min. Generously sprinkle flour on your board as needed so that your dough is strong and absolutely not sticky.
6. When your dough is satiny, soft, and elastic, cover it with plastic wrap and let it rest for at least 20 minutes if you plan to use the pasta machine, but at least half an hour if you plan to roll on a pin. You can let it sit longer, too, as much as 2 hours.
Cut 4 inch rings out of pasta sheets.
Cut the mushrooms with a tougher texture into smaller pieces. Over medium heat, melt the butter with the olive oil in a sauté pan. Add the garlic, shallots, mushrooms and a pinch of salt and pepper. Cook until softened, stirring occasionally, about 5 minutes. Stir in the red wine vinegar and remove from heat. Once cooled, put the mushroom mixture in a food processor and pulse until the mushrooms are in small pieces. In a large bowl, mix together parmesan, goat cheese, and mushroom mixture until smooth and well-blended. Mix in salt and pepper to taste, and the parsley. Place in refrigerator to cool.
Put 1 tablespoon of mix in center of the pasta ring. Place another ring of pasta on top and use the back of a fork to seal pasta together.
Place ravioli in a large pot of boiling water and cook for 8 minutes.
Add butter to a sauté pan over medium heat. When butter is melted add chestnuts and sage, continue cooking butter until it turns a light brown. Pull off heat and pour over raviolis.