“Give us this day our daily taste… give us pasta with a hundred fillings” – Robert Farrar Capon
Ingredients
- 50g dried porcini mushrooms
- 1 1/2 cups (375ml) boiling water
- 20g butter
- 1 garlic clove, crushed
- 100g Swiss brown mushrooms, finely chopped
- 1 teaspoon finely chopped tarragon
- 250g fresh egg pasta sheets
- 1/2 cup (125ml) dry white wine
- 4 cups (1 litre) beef consomme
- Tarragon sprigs, to serve
Method
- Step 1Place the porcini mushrooms in a heatproof bowl. Pour over the boiling water and set aside for 30 minutes to soak. Drain, reserving the liquid. Squeeze out excess liquid from the mushrooms.
- Step 2Melt the butter in a large frying pan over high heat until foaming. Add the garlic, mushrooms and chopped tarragon and cook, stirring, for 2-3 minutes or until porcini and Swiss brown mushrooms are tender. Remove from heat. Season with salt and pepper and set aside to cool.
- Step 3Place a pasta sheet on a clean surface. Use a small, sharp knife or serrated pasta wheel to cut into 5cm-wide strips. Place 2 teaspoonfuls of mushroom mixture at 3cm intervals along the strip. Lightly brush with water. Top with another strip and pinch the edges to enclose. Use a knife to cut into ravioli. Repeat with remaining pasta sheets and mushroom filling.
- Step 4Place the wine in a large saucepan over high heat. Bring to a simmer. Cook for 1-2 minutes or until wine reduces by half. Add the beef consommé and porcini mushroom water and bring to a simmer. Add the ravioli and cook for 5 minutes or until tender.
- Step 5Ladle the broth and ravioli among shallow bowls. Top with tarragon sprigs to serve.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
861 kj
Energy
6g
Fat Total
3g
Saturated Fat
4g
Fibre
12g
Protein
11mg
Cholesterol
945.75mg
Sodium
2g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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