Open Ravioli with Wild Mushrooms
4 servings
20 minutes
Simone Gobbi, brand chef of the Italian direction of Aram Mnatsakanov's restaurants, uses a technique once invented by his compatriot, the legendary Gualtiero Marchesi. Everything is simple to the point of genius: the filling is not sealed inside the ravioli, but carefully laid out between two layers of pasta. The result is something like lazy dumplings, only with an Italian accent of parmesan, cream and white wine. But the main trick of the "openness" is not even that such ravioli are easier to cook (not at all easier, the recipe itself is quite restaurant-level), but that in this way the pasta sheets have the maximum area of contact with the rich creamy sauce, are saturated with all the flavors of the dish, cease to exist with the filling in different dimensions , and become an extension of the main ingredient, that is, the porcini mushrooms themselves.
1
Prepare the dough for ravioli. In a bowl of a mixer or dough kneader, combine flour, water, eggs, and a pinch of salt. Knead until you have a uniform, firm dough.
- Wheat flour: 150 g
- Chicken egg: 3 pieces
- Salt: to taste
- Water: 200 ml
2
Wrap the dough in plastic wrap and refrigerate for 2 hours.
3
Roll out the rested dough into a thin layer (preferably using a pasta machine) and cut out diamonds with a side of 5 cm. Dust the pieces with flour, pack them in a container, and place in the refrigerator.
4
Prepare the broth. Add shiitake to boiling water, then immediately turn off the heat.
- Shiitake mushrooms: 5 g
5
Let the broth steep for 4 hours under a lid at room temperature. Then strain through a fine sieve.
6
Place 30 grams of parsley and 120 grams of olive oil in a blender, and blend until homogeneous.
- Parsley: 30 g
- Olive oil: 150 ml
7
Pour the oil into a saucepan, heat until boiling. Slightly cool and strain through a towel-lined sieve.
8
Prepare the sauce. Chop all the mushrooms and sauté them in a large pan with vegetable oil, garlic, and thyme.
- Garlic: 2 cloves
- Thyme: 2 sprigs
- Champignons: 120 g
- Oyster mushrooms: 300 g
9
Pour in the wine and let it evaporate. Then add 50 g of broth and bring to a boil. Finally, thicken the sauce with butter.
- White wine: 50 ml
- Water: 200 ml
- Butter: 50 g
10
Boil the ravioli for 2 minutes.
11
Evaporate the cream separately to half and add a drop of parsley oil to it.
- Cream: 300 ml
- Olive oil: 150 ml
12
For serving, place one sheet of ravioli on each plate. Top with mushroom sauce. Cover with a second sheet of ravioli.
13
Pour with cream and butter over parsley, then grate parmesan on top.
- Parmesan cheese: 50 g