Roasted Mushroom Ravioli with Thyme & Garlic Scapes

I’m sitting here, staring at these little ravioli on my computer screen, trying to think of something nice to say about them. And I’m finding it rather difficult. Not because they weren’t good — they were, in fact, quite good (aside from a mediocre pasta dough experiment, which I will address at a later date). But because I’m sitting in my 91° room, while a fan blasts 91° heat towards my face at high speeds long after the sun has set. So when I look at these ravioli, all I can see is warm, hearty food that was cooked over a pot of boiling hot water, then tossed into a sizzling hot frying pan. Not the sort of thing one dreams about on an evening like this, when throwing together a minimum-effort burrito and cracking a cold beer feels borderline commendable. But a few days days ago, in the balmy 78° weather, these things really hit the spot. So I will now attempt to transport my consciousness back in time, so that I may present these things with the level of enthusiasm they deserve.

First off, if you’ve ever had roasted mushrooms before, I really don’t need to convince you that these ravioli are delicious. And if you haven’t, just imagine perfectly tender, succulent mushrooms that pack an insane amount of flavor. Now think about mixing those up with chèvre and parmesan. Oh and then there’s the whole pan-frying pasta in butter part too. Sold? Sold!

Roasted Mushroom Ravioli with Thyme & Garlic Scapes

yield: approximately 2 1/2 dozen medium ravioli

  • 1 lb of cremini mushrooms, cleaned
  • a few tablespoons of olive oil
  • a hefty dash of red wine vinegar or sherry
  • two cloves of garlic, minced
  • a sprinkle of salt and pepper
  • 2 oz. of chèvre (herbed, if you can find it — if not sub in some fresh herbs like thyme, rosemary, etc.)
  • 3/4 cup of parmesan cheese, grated
  • 2 tbsp of butter
  • a few garlic scapes, minced
  • a few sprigs of thyme, minced
  • 1 batch of pasta dough

To roast the mushrooms:

Preheat oven to 450°. Toss mushrooms with olive oil, red wine vinegar, garlic, salt, and pepper, then spread across the bottom of a baking dish. Roast mushrooms for 15–20 minutes, or until they look nice and tender and smell divine. Remove and let cool.

To make the filling:

Once the mushrooms have cooled down, dice them and transfer to a bowl. Mix in chèvre and parmesan (and fresh herbs, if using). Set aside.

To make the ravioli:

Roll pasta dough out into a rectangular shape on a well-floured surface (making rectangle as symmetrical as possible), until thin but not in danger of tearing (about 1/16 of an inch thick). Distribute spoonfuls of filling along half the surface of the dough. Brush a little bit of water in between the spoonfuls of filling, then cut off the unused portion of the dough. Carefully transfer it on top and press to seal.

Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork. Trim ravioli, re-knead the leftover dough, then repeat the process until all of the filling has been used. Freeze any ravioli that you won’t eat immediately.

Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take a few minutes). Meanwhile, melt butter in a pan over medium heat, then add the cooked ravioli, garlic scapes, and half the thyme. Pan-fry for a few minutes on each side, or until lightly browned. Top with the remaining fresh thyme, then serve!


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