Fresh Jumbo Ravioli

Chef Eric S. Gaffin @ New Dream Catering

Jumbo Ravioli filled with Grass Fed Ricotta Cheese, Wild Chanterelle Mushrooms, Fresh Spinach & Egg Yolk topped with Sauteed Chanterelle, Lobster and Truffle Butter

Basic Pasta Ingredients

2 egg, beaten, 1 teaspoon salt, 2 cup all-purpose flour, 4 tablespoons water 

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water. 

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.  

In saute pan cook 3 cups of Chanterelle Mushrooms (very expensive around $29.00 per pound a good substitute for this dish will Shitake Mushrooms) cook until tender the add 3 pounds of Fresh Spinach (must be fresh if you use frozen it will add to much water to filling) the add chopped fresh garlic and cook until all ingredients are tender, then place pan in fridge until cools down completely.

In a small mixing bowl add 3 cups of Grass Fed Ricotta Cheese (any good ricotta will do) then add Mushroom, Spinach and Garlic mixture to the Ricotta.

 

NOW TIME TO MAKE A JUMBO RAVIOLI !!

Dust counter top with semolina flour or all purpose flour. Cut pasta sheets about 5 inches long and 5 inches wide and start to fill them up with some love. On one sheet place about 3 tablespoons of ricotta filling making a well in the middle of mixture. Now grab a egg and separate the egg yolk by cracking egg carefully and placing it in your palm of hand and let the whites of egg just run through your fingers, keeping fingers closed to save the yolk from falling out. ( good luck with that move)  Place egg yolk in well of cheese mixture ( like photo above) Now with your fingers, get them wet with water and rub along the edges of ravioli get it nice and wet. Place another pasta sheet on top and press with fingers, being careful not to break egg yolk. Once that is done take a standard fork and press around the whole ravioli.

 

Chef Eric S. Gaffin @ New Dream Catering

Chef Eric S. Gaffin @ New Dream Catering

Dust a pan with semolina flour or all purpose and place made ravioli on pan. You place them in flour so they wont stick to pan and themselves. Like picture below.

Chef Eric S. Gaffin @ New Dream Catering

Making The Sauce: Get a saute pan hot then add extra virgin olive oil add 1 cup diced Lobster Tail start to saute then add 1 cup Chanterelle Mushrooms 1 1/4 cup Chicken Stock let that boil for a few reducing to half the liquid then hit it with 2 tablespoons of Truffle Butter ( can be bought at store) In a boiling pot of water place the raviolis one at a time and cook for about 7 minutes. Place ravioli on plate and spoon some lobster & Mushroom sauce on top and that is it.

 

Chef Eric S. Gaffin @ New Dream Catering

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