Third Course!

Although I didn't think I could stuff another bite down my throat after the first two courses at our cooking class a few weeks ago, this third course, Mushroom Ravioli with Creamy Tomato Sauce, took long enough to prepare that our tummies were able to settle and make room for this decadent pasta dish. Due to time restraints, our chef had the mushroom filling already made, but it sounds simple enough. You'll notice the term "sweat" in the instructions on how to make the fiilling; this simply means to cook the mixture on a very low heat, bringing the liquid out of the mixture slowly.

The pasta instructions sound easy enough, but you've really got to make sure that your flour well is large enough to handle your egg mixture--it's imperative that it doesn't flow out of the hole in the middle like some junior high science project on volcanoes. Be patient while you're gradually adding flour to the liquid in the center, and start over if you have to--we did! Your ingredients are cheap, so scrap them if you mess up.

The sauce is as rich as it sounds, and made the ravioli taste amazing. This sauce recipe is one I will use for the rest of my life! Feel free to use sundried tomatoes in oil instead of re-hydrating sundried tomatoes.

Basic Pasta

1 cup flour
1 egg
1 Tbl oil
pinch of salt

Make a well in the center of flour.
Put egg, oil and salt in center.
Scramble egg with a fork, gradually incorporating flour.
Continue to incorporate flour, kneading when necessary.
When dough comes together, put through pasta machine.
Toss pasta in cornmeal to keep from sticking.
Place in boiling water for 1-2 minutes; drain.

Mushroom Filling

8 oz. mushrooms (any type)
1 Tbl. butter
salt & pepper

Place mushrooms in a food processor and run until mushrooms are finely chopped.
Heat a skillet over medium heat.
Add butter to pan and melt.
Add mushrooms to pan and sweat until pan is dry.
Season with salt and pepper.

Creamy Tomato Sauce

1 Tb. butter
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 cups heavy cream
1/2-1 cup grated parmesan cheese
1/4 cup sundried tomatoes
salt, pepper

Place tomatoes in a small bowl and cover with water. Set aside for one hour (or overnight in the refrigerator).
Remove tomatoes from water and puree in a small foor processor or blender.
Heat a small saute pan over medium-low heat.
Add butter and shallots and sweat shallots until they are soft, making sure not to brown them.
Add garlic to pan. Stir for 30 seconds.
Add cream, bring to a simmer. Simmer until cream thickens slightly.
Stir in the parmesan cheese and tomato puree.
Season.