Professional photographer, storyteller, and Mathews Ambassador Adam Foss shares his family recipe for Spring morels.
Prepare
INGREDIENTS |
TOOLS |
Morel Mushrooms | Pasta Maker |
Garlic | Sharp Knife |
Thyme | Ravioli Tray |
Ricotta Cheese | Large Pasta Pot |
Romano Cheese | Large Skillet |
Butter | Slotted Spoon |
Flour | Sharp Knife |
Egg | Cutting Board |
Salt & Pepper | Cast Iron Skillet |
Directions
MAKE THE DOUGH
- Make a nest out of the flour on a clean surface. Add in the eggs, olive oil and salt to the center and use a fork to slowly break up the eggs. Use your hands to slowly start bringing in the flour and continue working and kneading until smooth.
- If too dry, add a sprinkle of water, if too sticky, add flour.
- Wrap in plastic and let rest for an hour at room temperature.
MAKE THE FILLING
- As the dough rests, add morel mushrooms, herbs, garlic to the food processor and pulse.
- Heat a pan over medium heat, drop a bit of butter, then add the morels. Season with salt and pepper. Sauté until they’ve released and evaporated their liquid.
- Let the mushrooms cool to room temperature.
- In a medium bowl, combine mushrooms, ricotta, romano cheese, lemon, salt and pepper.
MAKE THE PASTA SHEETS
- Flatten the dough into an oval approximately the same width as your pasta machine, about six inches. Set the rollers to their widest setting and pass the dough through.
- Lay the dough out onto a slightly floured surface, fold in half and run through the machine again to extend the kneading.
- Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about ¼-inch thick. Continue to add flour if the pasta begins to stick to itself or the machine.
- Roll out pasta until you can just see the outline of your hand. We work ours until we’re on the thinnest setting.
- Put pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with flour.
FILL THE RAVIOLI
- Add your mushroom filling to a ziplock bag with the corner cut off.
- Lay a single sheet of pasta on a heavily floured ravioli tray.
- Using your ziplock bag as a piping tube, add a nickel sized blob of filling into each ravioli square.
- Lay a second sheet on top and press the edges and in between the ravioli. Use a rolling pin overtop of the second sheet to secure the ravioli in place.
- Flip the sheet over and cut each ravioli row by row.
- Repeat until all pasta and sheets are used.
MAKE THE SAUCE
- Bring a large pot of heavily salted water to a boil.
- Melt butter over medium heat in a pan big enough to hold your pasta. Swirl and cook until butter solids are well browned.
- Add sage leaves until they are dark green and cracked, season with salt and pepper.
- Remove from heat.
- Add your ravioli to the pot and cook until your pasta floats to the top, resist the urge to stir, you may accidentally break the pasta apart.
- Drain the pasta or remove using a slotted spoon, add the cooked ravioli directly to your sage brown butter sauce and gently toss.
- Add cheese and enjoy!