Mushroom and Hazelnut Ravioli with White Wine Sauce
These homemade ravioli offer a perfect balance of flavors, combining the earthiness of mushrooms, the crunch of hazelnuts, and the creaminess of the white wine sauce. Ideal for a refined meal, they will delight lovers of artisanal and gourmet cuisine.
Ingredients
For the ravioli dough:
- 200 g of wheat flour (or fine semolina flour)
- A pinch of salt
- 100 ml of warm water
- 1 tablespoon of olive oil
For the filling:
- 200 g of mushrooms (shiitake, oyster, or button mushrooms, finely chopped)
- 1 shallot (finely minced)
- 2 garlic cloves (minced)
- 50 g of crushed and lightly toasted hazelnuts
- 1 tablespoon of olive oil
- A pinch of salt and pepper
- 1 tablespoon of nutritional yeast (optional, for a cheesy touch)
For the white wine sauce:
- 2 tablespoons of olive oil or vegan margarine
- 1 shallot (finely minced)
- 150 ml of dry white wine
- 200 ml of plant-based cream (soy, oat, or coconut)
- 1 tablespoon of lemon juice
- Salt and pepper to taste
For the garnish:
- A few fresh parsley leaves for garnish
- Crushed and toasted hazelnuts
Instructions
Prepare the ravioli dough:
- In a large bowl, mix the flour and salt.
- Gradually add the warm water and olive oil, kneading until a smooth and elastic dough forms.
- Shape the dough into a ball, cover with a clean cloth, and let it rest for 30 minutes.
Prepare the filling:
- Heat the olive oil in a pan over medium heat.
- Add the shallot, garlic, and mushrooms. Sauté until the mushrooms release their moisture and become golden brown.
- Stir in the crushed hazelnuts, season with salt and pepper, and mix well.
- Allow the filling to cool slightly.
Assemble the ravioli:
- Divide the dough into two portions and roll each out thinly on a lightly floured surface.
- Place small portions of the filling (about a teaspoon) at regular intervals on one sheet of dough.
- Cover with the second sheet of dough, pressing around each portion of filling to seal the ravioli.
- Cut the ravioli using a pastry cutter or knife. Press the edges with a fork to ensure they are sealed.
Prepare the white wine sauce:
- Heat the olive oil or vegan margarine in a pan.
- Add the shallot and sauté until translucent.
- Deglaze with the white wine and let it reduce by half.
- Stir in the plant-based cream, lemon juice, salt, and pepper. Let the sauce simmer on low heat for 5 minutes.
Cook the ravioli:
- Bring a large pot of salted water to a boil.
- Cook the ravioli for 3 to 5 minutes, until they float to the surface. Drain gently.
Assemble and serve:
- Arrange the cooked ravioli on plates.
- Drizzle with the white wine sauce.
- Sprinkle with crushed and lightly toasted hazelnuts for extra crunch.
- Add a few fresh herbs (such as parsley or chives) for a touch of freshness and color.
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A recipe proposed by Maison Marmite