Cep ravioli, sage and toasted nut butter
Recipe from Kitchen Secrets by Raymond Blanc.
I have fond memories of this recipe. I was in Tuscany, at Villa San Michele, working in the cookery school. On a glorious autumn day, we visited the market with the guest students to appreciate the abundance of local and fresh fruits. Some beautiful freshly picked fat ceps caught my eye and this little dish was created the same day.
Preparation: 1 hour, plus 1¼–1½ hours resting.
Cooking: 4 mins.
Special equipment: Food processor, pasta machine, 8cm round cutter.
|For the pasta|
|200g||Pasta flour (type 00) *1|
|2||Organic/free-range medium eggs|
|1 tbsp||Extra virgin olive oil|
|For the filling|
|1/2||Medium shallot, peeled and finely chopped|
|300g||Ceps, trimmed, cleaned and cut into 3mm dice *2|
|1 pinch||Sea salt|
|1 pinch||Freshly ground black pepper|
|For the sauce|
|2-3||Ceps, trimmed, cleaned and sliced|
|4||Sage leaves, finely chopped|
|50ml||Water or brown chicken stock|
The pasta can be prepared a day in advance and kept tightly wrapped in cling film in the fridge. The ravioli can be assembled a few hours in advance and reserved on a plate dusted with semolina to prevent sticking, ready for cooking.
To make the pasta dough
Put all of the ingredients in a food processor and process for about 1 minute until the dough is just coming together. Turn the dough onto a lightly floured surface and knead for 5 minutes until perfectly smooth. Shape into a ball, then flatten roughly to the width of your pasta machine. Wrap in cling film and leave to rest (*3) in the fridge for 1 hour.
To prepare the filling
Melt the butter in a medium sauté pan over a low heat, add the shallot and cook gently for 2 minutes or until softened and translucent. Add the diced ceps and cook over a high heat, stirring continuously, for 2 minutes. Remove from the heat and season with salt, pepper and a dash of lemon juice to taste. Cool down on a tray in the fridge.
To roll out the pasta
Fix your pasta machine to the side of a table. Flatten the dough with a rolling pin to the width of the machine. Cut it in half and roll one piece through the machine, on the thickest setting(*4). Seal the two ends together to make a conveyor belt and continue to roll the pasta, gradually narrowing the setting until you reach the thinnest setting for ravioli on your machine (*5). Repeat with the other piece, then lay, interleaved with cling film, on a tray in the fridge (*6).
To fill the pasta
Lay one pasta sheet on a clean surface. Lightly put teaspoonfuls of the filling in mounds at 6cm intervals along the middle of the sheet. Ensure that a gap of 3cm is maintained between each mound. Take the second sheet and drape it loosely over, pressing around the mounds of filling with the back of your thumbs to seal and expel any air bubbles.
To shape the ravioli
Now cover the filled pasta with a sheet of cling film. Using the inverted 8cm cutter, press down over the cling film around the filling mounds to neaten the shape. Turn the cutter the right way up and cut out the ravioli. Reserve on a cling film-lined tray to prevent the pasta from sticking.
To make the sauce
Preheat the oven to 170°C/Gas 3. Scatter the hazelnuts and pine nuts on a baking tray, keeping them separate, and toast in the oven for 10 minutes. Cool slightly, then lightly crush the hazelnuts.
To cook the pasta
Bring a large pan of water to the boil and cook the ravioli for 4 minutes exactly. Meanwhile, for the sauce, heat the butter to the noisette stage (*7) and quickly sauté the sliced ceps for a couple of minutes until softened. Add the chopped sage, toasted pine nuts and hazelnuts, and water or brown chicken stock (if you have some to hand) to create an emulsion.
Drain the ravioli, add to the sauce and toss carefully, then arrange in warmed bowls. Top with the fried sage leaves, if using, and serve with freshly grated Parmesan.
Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © David Griffin 2014.