The star mushroom when the beautiful days return? The morel, of course! A luxury variety that grows in spring, from mid-March to June, and elevates our plates with its irresistible forest flavor. So, let's kick off the season with a recipe for fresh ravioli with fresh goat cheese and morels, taken from the book 100 recettes de pasta, for cooking workshops with friends and a memorable souvenir.
For 4 people
Preparation: 30 minutes
Cooking: 20 minutes
Rest: 15 to 20 minutes
The author’s recommendation: “You should always cook fresh morels well—at least 15 minutes—so they are safe to eat because they contain toxic substances that disappear during cooking. This is why dried morels are so common, as drying eliminates their toxicity. Also, be careful not to confuse morels with other similarly shaped mushrooms!”
The ingredients to shop for
Ravioli Dough
200 g of flour
2 eggs
2 pinches of fine salt
2 tsp of olive oil
Ravioli Filling
200 g of fresh goat cheese
A few sprigs of chives
Salt
Pepper
Sauce
About 20 morels
1 shallot
20 g of unsalted butter
5 tbsp of fresh cream
Olive oil
Salt
Pepper
The Recipe
Prepare the fresh dough for the ravioli with the quantities mentioned above. To do so:
Pour the flour into a bowl or onto a work surface. Make a well in the center and add the whole eggs. Add the salt and olive oil.
Gently mix the ingredients with a fork or by hand until you obtain a smooth, lump-free dough.
Knead the dough vigorously for a few minutes; it should be very elastic.
Form a ball and flour it. Cover it with a clean cloth or wrap it in plastic film, then refrigerate for 15 to 20 minutes.
Roll out the dough with a pasta machine or a rolling pin to the thickness indicated in your chosen recipe. Let it rest in the refrigerator for 15 to 20 minutes.
Flour your work surface and roll out the dough using a rolling pin to get a dough about 2 mm thick. Cut out about thirty circles using a cookie cutter.
Mash the fresh goat cheese with a fork, season with salt and pepper, and add some chives.
Place a small amount of goat cheese in the center of half of the circles, and using your finger, moisten the edge with a bit of water. Form each ravioli by placing a second dough circle on top of the filling and pressing firmly along the edges to seal them tightly.
For the sauce, clean the morels thoroughly. Peel the shallot, finely chop it, and sauté it with a bit of olive oil in a pan. Add the morels and butter, and cook for about 15 minutes. Add the cream, then set aside.
Bring a large pot of salted water to a boil. Drop the ravioli into the water and cook for a few minutes, until they float to the surface. Drain them, then add them to the sauce and sauté everything for a few minutes to warm it up. Serve hot.
100 recettes de pasta, Webedia Books
Also discover : the recipe for puff pastry with asparagus and fresh morels, and our delicious mushroom burger.
