Lobster Mushroom Ravioli
When Debra Dubief, our resident Farm Foodie and Product Buyer for Full Circle, told me we were getting these delicious mushrooms in I couldn’t wait. A fall delicacy, lobster mushrooms are actually a type of mushroom that has been colonized by a parasitic ascomycete that gives it its reddish hue.
As well as a little color, it also imparts it’s seafood-like flavor and dense texture. Delicious sauteed or grilled I couldn’t stop thinking of a smoked salmon ravioli I had once and thought how I could easily make a vegetarian version with these awesome mushrooms. Shallots, smoked paprika, a small amount of fresh thyme and seasoning was all that was need for the filling.
The sauce I had with the salmon was a light roasted red pepper cream sauce, but I decided to forgo the cream, using vegetable stock instead and finishing it with chopped chives. Although I used Essential Baking lasagna sheets that I added to my weekly Full Circle order, you could just as easily use any other fresh pasta, or if you’re feeling really ambitious, make your own.
I tested boiling them to cook them, or baking them, brushed with a little egg wash, and found that I liked the texture of the boiled ravioli, but the look of the baked ones. I think with a thicker, fresh pasta, or homemade one, baking would be the way to go. Though if you’re using the Essential Baking dough go with boiling them until done.
I made the simple roasted red pepper sauce to go with them, though any light tomato sauce would also work. You want to be able to taste the mushroom filling, so the lighter and simpler the better. You could of course make this with any other types of mushrooms too.
- 3-4 lasagna sheets
- 2-inch round cookie cutter
- 1 egg, beaten
- For filling:
- 2 T olive oil
- 1/2 lb Lobster mushrooms, chopped
- 1/4 cup shallots, minced
- 2 cloves garlic, minced
- 1 t fresh thyme, chopped
- 2 t smoked paprika
- 1/2 cup white wine
- Salt and pepper
- For sauce:
- 2 large red peppers, roasted, peeled and seeded
- 2 small cloves garlic
- 1 t hot red pepper flakes or habañero hot sauce
- 1/2 cup vegetable stock
- Salt and pepper
- 1 T chives
- 1/4 cup Parmigiano-Reggiano grated (optional)
- In a large heavy saute pan heat oil over medium-high heat. Saute shallots until soft and translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds, or until acutely fragrant. Add mushrooms and toss, cooking over medium-high heat until tender, about 5-6 minutes. Add thyme and paprika and toss, sauteing for another 2-3 minutes. Add in wine and lower heat to medium. Simmer until all liquid is absorbed about 8-10 minutes. Remove from heat.
- In a food processor, combine red pepper, garlic, red pepper flakes and stock. Process until almost smooth. Add to a sauce pan over low heat and cook until just simmering.
Using the cookie-cutter, remove as many circles of dough as you can. Place a heaping mound, about 1 tablespoon, in the center of one round. Using a pastry brush, brush the whipped egg on the edges of the top round. Turn it over and press one edge down over the other to cover the filling. Use a fork to press down and seal the dough. Continue around the entire ravioli until it's sealed.
- Set aside and let sit for 3-5 minutes.
- Boil a large pot of water and cook ravioli until tender. You can also bake them by coating the top of the ravioli with egg-wash and placing on an oiled sheet-pan. Bake at 350 degrees until golden brown, about 10 minutes.