Thursday, September 30, 2010

Olive + Mushroom Ravioli

This is a great vegetarian ravioli filling because the mushrooms lend a nice 'meaty' flavor while the olives add a briny note. The result is a welcome change from the more typical cheese-stuffed ravioli you find in restaurants and in the grocery store freezer section. If you haven't made your own ravioli, it's time to try it now. Follow THESE basic instructions. Like most things in life, it's a struggle at first, but then with a few attempts, you'll get the hang of it. You really can make handmade ravioli on a weeknight. I promise.

Olive + Mushroom Ravioli Filling

1/3 cup mixed Italian olives (pitted)
1/2 cup parmesan cheese (shredded)
2 cloves garlic (smoked if you have it)
1/3 cup breadcrumbs (panko)
1/4 cup fresh parsley (loosely packed)
1 egg
6 mushrooms (baby bella, white button / sliced and sautéed in olive oil)
a pinch of lemon zest
a few turns of the pepper grinder

All ingredients go into your food processor and are pulsed until finely chopped. Serve this with your favorite tomato sauce and a little extra parmesan on top.

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