Wild Mushroom Ravioli with Madeira Sauce

Making your own ravioli is easier than you think as this recipe for Wild Mushroom Ravioli with Madeira Sauce. Stunning wild mushrooms, pasta and a sauce made with madeira, vegetable stock, double cream and butter!

Ingredients

Pasta

500g OO flour
500g semolina flour
7 large eggs (This will make a lot of pasta which can be frozen)

Filling

400g wild mushrooms, finely chopped and dry fried
100g mascarpone
Few sprigs of tarragon

Sauce

100ml madeira
200ml vegetable stock
100ml double cream
Knob of butter

Method

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Make the pasta by mixing all the ingredients together to form a dough, chill for 30 minutes then put through a pasta machine, cut into large circles.
Mix the 1/4 of mushrooms with the mascarpone and season, use to fill the circles sealing the edges with water.
Put the madeira, stock and cream in a pan, bring to the boil and reduce by half. Finish with a knob of butter.
Bring a large pan of boiling salted water to the boil, cook the ravioli for 2 minutes and drain.
To serve, sit the ravioli onto a plate spoon over the sauce top with parmesan and tarragon.

Ingredients

Pasta

500g OO flour
500g semolina flour
7 large eggs (This will make a lot of pasta which can be frozen)

Filling

400g wild mushrooms, finely chopped and dry fried
100g mascarpone
Few sprigs of tarragon

Sauce

100ml madeira
200ml vegetable stock
100ml double cream
Knob of butter

Method

Make the pasta by mixing all the ingredients together to form a dough, chill for 30 minutes then put through a pasta machine, cut into large circles.
Mix the 1/4 of mushrooms with the mascarpone and season, use to fill the circles sealing the edges with water.
Put the madeira, stock and cream in a pan, bring to the boil and reduce by half. Finish with a knob of butter.
Bring a large pan of boiling salted water to the boil, cook the ravioli for 2 minutes and drain.
To serve, sit the ravioli onto a plate spoon over the sauce top with parmesan and tarragon.