Mushroom Ravioli

For duxelle:

2 cup {0.0 g}

dried assorted mushroom, reconstituted

3 lb ( ~1.5 kg )

button mushrooms

1/2 stick {57 g}

butter

salt and pepper

1 tsp {1.4 g}

thyme

For Pasta:

eggs for pasta

960 g

flour (320g / batch of 4 eggs)

1 1/2 tsp {9.1 g}

fine salt (1/2 t / batch of 4 eggs)

{50 g} 1

egg for wash

2 TBL {30 g}

water

Place large stock pot with butter on low heat.
Crush by hand, hand full of mushrooms into food processor blitz until no large pieces remain.
Transfer to pot. Stir. Repeat until all mushrooms are done. Turn up heat to high.
Blitz reconstituted mushrooms with some liquid until its a paste. (Keeps mushrooms from clogging pastry bag)
Transfer to pot. Add reconstituting liquid being careful not to add any sand.. Add salt, pepper and thyme. Adjust seasoning. Cook until no visible liquid remains. Adjust seasoning. Cool
Transfer mushrooms to disposable pastry bag. Remove excess air, and seal shut with clip. Place bag in ice bath to cool.
After cooled, dry off and refrigerate overnight.

Make pasta in three 4-egg batches.
Rest
Prepare 1 egg wash, with 2 Tbl of water.
Prepare 3 sheet pans with parchment paper.
Working with 1 egg’s/ ~125g worth of pasta at a time.
Roll to thickness 4. Rotate 90 degrees and fold so that it is almost the width of the rollers.
Starting from 1 re-roll to thickness 5 and liberally flour one side,well but not excessively.
Roll to thickness 6, reflour side and lay down flour side down. Smooth and spread flour with hands, so you don’t have clumps of white.
- Prevents pasta from sticking to table when sealing.
- Putting too much flour makes it tough to see where the mixture is when forming ravioli.
Trim ends off to make pasta square. Reserve scraps.
Cut in half lengthwise with pastry cutter in a dragging motion. No need to press too hard or separate them yet.
Brush with egg length wise, covering just over half the width. Repeat for the other length.
Holding the piping bag at a 90 degree angle. Pipe individual ~3/4 tsp blobs of mushroom approximately 2.5 cm apart.
Fold over pasta and press down lightly with fingers between mushroom mixture to start to form ravioli.

Use fingers to feel that you are pushing between mushroom mixture, not on top of.

Using flat handle (wooden soup spoon) ~1cm width. Press down hard to seal pasta between ravioli.
Seal long side of pasta dough with fingers pressing down hard, trying to squeeze out extra air.
Cut in half and transfer to cutting board.
Repeat with other length.
Using a back and forth motion cut the ravioli pieces.
Carefully slide ravioli onto parchment on sheet pan so that they fall flat and evenly, don’t pile them up.
Repeat until sheet pan is full and transfer to freezer.
When you are out of sheet pans, they should be frozen. Transfer to ziplock bag and reuse sheet pans until done.

Note	End scraps can be used for lunch. Just cut into tagliatelli.