Sunday, January 16, 2011

Mushroom Ravioli

My cooking adventure for the weekend: Mushroom Ravioli.  This is an adventure for two reasons.  One, I hate mushrooms.  Hate them.  Two, I've not ever made my own pasta before.  Bring it on!

I used Tyler Florence's pasta dough for ravioli recipe, which can be found here, at the Food Network website.  It was pretty simple to put together, but it was a little more crumbly than I think it should have been.  Also, I don't think I let it relax enough because it was SUPER elastic-y.  Overall though, it tasted good as a dough, even if it was a little heavy.

The filling I made up on my own.  I started by frying some diced bacon (about 4 slices) in my dutch oven (I love that thing!), and when it was crisp, removed it and set it aside.  Then, I got a couple packages of fresh crimini mushrooms diced them up, and added them to the bacon fat.  With the mushrooms I diced up about half a large onion and threw that in.  While the mushrooms and onion was sauteing, I put in a splash of Marsala wine, then let it cook down until there was no liquid left.  After that, I took it off the heat and let it cool a bit before I added about cup-ish of mozzarella and parmesan, both shredded.

After rolling out my dough, I used a circle cutter to cut the dough and then put a little spoonful of the filling inside each one.  I had some leftover filling, but I had enough dough to make 19 raviolis.  I plopped them in a pot of salted, boiling water, in batches of 5 or 6, for 4 to 5 minutes.  Ta-da!
(And yes, that is a bite out of the top one...I tasted it.)

We had some leftover tomato basil sauce that I put on them, along with some of the leftover parmesan cheese.

The best part?  They.  Were.  AWESOME.  Both my parents like them a lot, and they like mushrooms as it is.  But I think the most triumphant thing for me was getting MYSELF to eat them.  I liked them.  Like, they were actually super tasty.  Score!

This weeks challenge, complete success.  I haven't decided what my Iron Chef ingredient is for next week, so if any of you have a suggestion, I'm totally open.  :)


Ms Bibi said...

They look so yummy. I love lots of Tyler's recipes. They are very down to earth no like some weird recipes other chefs make.

Visiting from SITs

Brenda said...

Sounds like a good recipe. Might try it. Just an observation, though. Your ravioli look a lot more like pyrogy than ravioli. If you've got the dough-handling down right, next time try potato+cottage cheese filling, or blueberries for a fab breakfast.