Friday, March 1, 2013

Mushroom Ravioli made with Fresh Red Wine Pasta in a Creamy Parmesan Sauce with a side of Garlicky Lemon Green Beans

Mushroom Ravioli made with Fresh Red Wine Pasta in a Creamy Parmesan Sauce with a side of Garlicky Lemon Green Beans
by Allison Blank Donel
The Wine Dive recommends Simply Naked Cabernet Sauvignon to be paired with this dish.
Mushroom Filling
1.5 pounds fresh mushroom, caps and stems
3 cloves garlic
1 small red onion or a couple shallots
6 Tablespoons butter
3 Tablespoons olive oil
½ cup red wine
salt and pepper

Red Wine Pasta Dough
3 ¼ cups flour
1 teaspoon salt
2 Tablespoons olive oil
1 whole egg
2 egg yolks
½ cup red wine, simmered and reduced to ¼ cup

Creamy Parmesan Sauce
2 Tablespoons unsalted butter - softened
2 Tablespoons flour
½ cup milk
½ cup cream
½ cup grated Parmesan
salt and pepper
pinch of nutmeg

For the Filling:
Place the mushrooms, garlic, and onion into a food processor. Pulse until finely minced. You may need to do this in batches depending on the capacity of your food processor.

Put the mushroom mixture in a cheese cloth or clean kitchen towel and wring out as much moisture as you possible can.

Melt the butter and olive oil in a large skillet. Add the mushroom mixture to the skillet and cook on low for about 10 minutes. Add the red wine, raise the heat and gently simmer until the wine has evaporated. Season with salt and pepper to taste.

For the Dough:
Mix the flour and salt in mixer. In small bowl, whisk together the olive oil and eggs. Slowly add the eggs to the flour until mostly incorporated. Drizzle in the red wine. You may need a splash or two more to bring the dough together.
Knead the dough on a lightly floured board until smooth, and slightly elastic. Wrap in plastic and let rest for at least 30 minutes.

For the Parmesan Sauce:
Mix together the butter and flour to form a paste. Gently heat the milk and cream in a sauce pan. Whisk in the butter/flour mixture. Start with 1 tablespoon, and add more if necessary. Add the cheese and stir until the cheese is melted. Season with salt, pepper, and a pinch of nutmeg.

To make the ravioli:
Roll out the dough either by hand or with a pasta roller to slightly less than 1/8” thickness. Avoid rolling too thinly as it will not hold up in boiling water.

Place a few teaspoons worth of the filling on a sheet of pasta about an inch apart. Wet your finger and run it around the filling on the dough. Place another sheet of dough on top. Lightly press out any air bubbles and then press firmly to seal the edges. Use a knife to cut into squares.

Bring a large pot of water to a boil. Boil the ravioli for 3-5 minutes. Serve immediately with Creamy Parmesan Sauce and fresh cracked pepper.
Garlicky Lemon Green Beans
One handful fresh green beans per person – trimmed
1 clove of garlic per person – sliced
fresh lemon juice
Bring a large pot of salted water to boil. Add the green beans and cook for 4-6 minutes. This is the critical step. Keep a close eye on them and taste them a few times. When they are just barely tender, but still crisp, take them out and immediately put them in an ice bath to stop the cooking process.

Meanwhile, heat some oil or butter in a sauté pan and add the garlic. Cook gently to avoid burning. You want to soften the garlic. Add the green beans. Give the pan a few shakes and cook just long enough to heat the green beans. You don’t want to cook them any further, just heat them up. Finish with a bit of salt and a squeeze of lemon juice.

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