Step 1: make the filling
- 1/Rinse the mushrooms in clean water, then drain them. Finely chop the shallot and the mushrooms.
- 2/Heat a frying pan on a medium heat with a tablespoon of olive oil. Once it is hot, add the chopped shallot to brown for 3 minutes.
- 3/Next add the various chopped mushrooms. Continue cooking over a high heat for about 8 minutes.
- 4/Deglaze the mushrooms with soya cream and lower the heat. Cooking is finished when the soya cream is completely absorbed by the mushrooms.
- 5/Leave to cool. Once cooled, blend everything in a small blender, so that the mushrooms are chopped. Add salt and pepper and a little bit of chopped parsley. Keep it somewhere cool whilst preparing the pasta.
Step 2: make the pasta dough
- 1/Pour flour into a mixing bowl or onto the work surface. Make a hollow at the centre and add the egg, salt and water.
Tip: No water! If the pasta is too lumpy (which depends on the size of the egg) you can add a little bit of yolk. But usually, if you keep to the quantity of 1 egg to 100g of flour, you will get a perfect result.
- 2/Work the mixture gently with a fork, then when the pasta is less sticky continue by hand for about ten minutes to obtain a smooth even dough.
- 3/Massage the dough energetically for a few minutes, it should be quite elastic. Next spread it out to a thickness of 1mm. Fold it in half and spread it out again, and repeat about ten times to encourage gluten formation.
- 4/Make it into a ball, flour it, cover with a tea-towel and wrap it in cling film. Place it in the refrigerator for 15 to 20 minutes.
Step 3: shaping
By hand: Spread the pasta dough out as thinly as possible with a rolling pin.
Use a pasta machine: Pass small pieces of pasta through the pasta machine, gradually reducing the gap that it goes through, until you have a very thin pasta dough.
Using a round cookie cutter with a diameter of 7-8cm, create circles of pasta until you have used all of your dough. It is very important to keep the work surface and therefore the pasta dough well floured.
- Take a circle of pasta and place a small teaspoon of filling on the centre of the circle.
- Use a pastry brush to lightly brush the edges of the circle with water.
- Cover with another circle of pasta, then gently squeeze air out all the way around the edge with the outside of your hands to form the ravioli.
- Seal the edges of the circles by using your fingers to press them together.
- Use the cookie cutter on the ravioli again to make neat edges.
- Place the ravioli on a floured tea-towel, then repeat to keep making more ravioli until there is no pasta dough left.
Step 4: cooking and serving
- 1/Bring a large pan of water to the boil.
- 2/Whilst waiting, heat up the remaining mushrooms from the filling in a pan on medium heat. Once the mixture is warm, add soya cream and leave to simmer for 15 minutes. Add salt and pepper at the last moment.
- 3/Once the water is boiling, add a pinch of salt, then place the ravioli gently into the pan for 4 to 5 minutes at maximum.
- Once they have finished cooking, drain them and place them into a bowl.
- 4/Make very small cubes of Chioggia beet to serve.
- 5/Pour the mushroom sauce onto the ravioli, then shave some parmesan over them, add the Chioggia beet and chopped parsley. Add salt if necessary and add pepper.