So excited. So excited. SO SO SO Excited to share this recipe with you. Gosh, I finally got over my fear of making grain and gluten free pasta. Sure, I’ve seen recipes executed properly with a fancy pasta machine/maker, but I wasn’t about to go buy one. I know I won’t use it enough, so I have always tip-toed around and excused myself from trying to create anything pasta-like. That all changed last night when my sister came over to help me stuff my mushrooms. We had planned to stuff mushrooms with greens and vegetables and to pair them with a lovely garlic infused dipping sauce. This took a quick turn down a long, dirty, and ugly road when I realized I didn’t want to stuff any mushrooms because I just stuffed some persimmons fairly recently. We decided then and there, at that moment, that it was now or never. Why wouldn’t we take the mushrooms and caramelize them, incorporate some onion and grassfed cheese and create a beautiful paste to stuff some homemade ravioli with?
Why wouldn’t we?! We so did. I let my sister handle the dough because she has soft hands and a lot more patience than I do. We wanted to spice things up a bit, so we added some rosemary and garlic powder to the “pasta”. Then, my friend Hima over at Tin Star Foods, walked me through how to perfectly caramelize some Crimini mushrooms. Of course, this was a hard to mess up with the help of their Ghee in my pan! I used the Salted Ghee, but you can use whatever kind of ghee you would like! Once the mushrooms had caramelized and that scent filled my entire house, I knew we had to add some Kerrygold white cheddar cheese I had in the fridge to really kick it up a notch or two. Or ten… ! We ended up blending the mixture into a paste with the caramelized onions, and I am still incorporating it into my eggs every morning. We had a decent amount leftover since we didn’t make enough ravioli. I have however tweaked the recipe so the same problem won’t happen to you. Enjoy these herbalicious (can we make that a word) squares of absolute delight!
Mushroom Rosemary Infused Ravioli
- 1 1/3 cups arrowroot flour you will need extra for the cutting board and kneading purposes
- 2 cups tapioca flour
- 2 cups blanched almond flour
- 3 teaspoons sea salt
- 4 pastured eggs
- 8 egg yolks <br>
- For the filling:
- 1/2 yellow onion diced
- 1 pound crimini mushrooms stems removed and diced
- 2 ounces grassfed cheddar cheese
- 3 tablespoons ghee
- sea salt to taste
- 1 cup raw cashews soaked over night and drained
- 1/2 cup water
- 1 tablespoon ground rosemary
- 2 cloves garlic minced
- sea salt and black pepper to taste
|Cook Time||10 minutes|
|Prep Time||25 minutes|
- In a food processor, pulse all three types of flour and the sea salt a few times... Then, take out a large mixing bowl and transfer the dry mixture. You want to create a well in the center of the bowl (like this)
- Place the eggs and egg yolks into your well and start whisking the eggs with a small fork. Now, slowly work your way with the fork into the dry mixture around the well, until it has been combined. Don't worry, it does not have to be incorporated well.
- Next, you want to take out a large wooden cutting board. Sprinkle the surface with a thin layer of arrowroot powder. Begin kneading the mixture with your hands for several minutes until it is smooth. If the dough is too dry, add a teaspoon of olive oil to give it some moisture. If it is too wet, add a teaspoon at a time of arrowroot flour until it reaches a smooth consistency.
- Make sure you sprinkle another thin layer of arrowroot onto your work surface, and begin rolling out the dough with a rolling pin. You will want to roll it out about 1/4" thick. You want it thin enough so it's not too clumpy but thick enough so it won't fall apart after adding the mixture.
- Now, cut the pasta into 1 1/2" squares and set them aside. Take out a brush and a small bowl of warm water and set aside next to the squares.
- For the filling, heat 3 tablespoons of ghee or grassfed butter in a large frying pan. If you have a wok, that is great. The larger the better *you want to give the mushrooms room to breathe!*
- Once the ghee has melted, toss your mushrooms into the pan and make sure they are thoroughly coated by the ghee. Give them a quick toss and turn your heat down to a low simmer. Continue stirring for 2-3 minutes, and then let them sit for 10-15 minutes until they begin to caramelize.
- Now, add in the diced onions and cook through for another 5 minutes.
- Remove the pan from the heat and shred 2 ounces of your cheese into the mushrooms & onion mixture. Add a few sprinkles of sea salt to taste.
- Place a little under a teaspoon of your mushroom & onion mixture into the center of half of your ravioli squares. After you add the mixture, dip the brush in water and add a very thin layer around the filling. Then, place the other half of the ravioli squares on top of the filled raviolis and seal them lightly with your finger tips (be careful around those edges). You can finish them off by pressing around the edges with the back of a fork, making slight indentations.
- Place a medium saucepan filled with water nearly to the top on the stove to boil, with 2 tablespoons of olive oil *this will help when the raviolis want to stick together and to teach other, hehe).
- Once boiling, add 6-8 raviolis at a time into the boiling water and immediately lower the heat to low-medium. Let them cook for about 1 1/2 to 2 minutes, or until they begin to float to the top. Remove them with a slotted spoon, and serve them with your favorite tomato or cream sauce! I have included a recipe for the simple, raw garlic sauce I used.