Boulder Cork Wild Mushroom and Goat Cheese
1 pound fresh pasta sheets, approximately
five to six sheets measuring 12 by 12 inches
1 pound mixed wild mushrooms, sliced
1 tablespoon fresh thyme leaves, minced
2 tablespoons, minced shallot
2 tablespoons olive oil
1 tablespoons, dry-pack sun-dried tomatoes, minced
8 ounces ricotta cheese
1/2 cup grated Parmesan cheese
4 ounces mild goat cheese
Salt and pepper
Using a glass or other object as a guide, cut pasta sheets into
31/2-inch diameter circles. Store circles under a warm, damp cloth
to prevent them from drying out.
Sauté the shallot, sun-dried tomato and thyme leaves in the olive
oil until shallot is tender. Add the mushrooms and cook over medium
heat until cooked through and tender. Removed from heat and add a
pinch of salt and pepper. Let the mixture cool slightly.
In a food processor, add the ricotta, Parmesan and goat cheese.
Pulse once or twice, then add the mushroom mixture. Pulse machine to
achieve a coarse puree, not a paste. Correct for salt and pepper.
Place a small dollop of the mushroom mixture in the center of a
pasta circle and fold over to make a half-moon ravioli. (Have a
small bowl of warm water handy, so you can moisten edge of pasta
before folding.) Seal ravioli with a pasta crimper.
Cook ravioli in boiling, salted water for approximately 5 minutes if
fresh or 8 to 10 minutes if frozen. Serve with your favorite sauce.
Makes 36 to 40 ravioli.
(Note: Ravioli may be made fresh and stored for approximately 4
hours in the refrigerator or frozen for later use.)
Source: Jim Smailer, Boulder Cork, Boulder, CO.