Ravioli and Truffled Pea Puree

Variation on Chef Marcel Lavalle's Dish



When an Atworth At Large reader suggested a variation to a dish made by Chef Marcel Lavalle at the Dogfish Head in Rehoboth Beach, Delaware, I was intrigued and thought it was worth a try. Instead of peas seasoned with porcini mushrooms, the reader suggested a puree of peas. The results were encouraging. My compliments to Chef Marcel and to the curious reader for inspiring this dish.

Three separate steps are required: First, making the ravioli filling; second, making the pasta; third, making the puree of peas. The ravioli filling was portabella mushroom and Parmesan Reggiano cheese. I used Bob's Red Mill Semolina Flour. Since fresh peas were not in season, I used one box of frozen peas for the puree. Prep time was about an hour for all three steps. The ingredients here will be enough for 12 ravioli and serve four to six.

Ingredients:

Ravioli filling

1 large portabella mushroom
1 large shallot
1 large garlic clove
2 tablespoons olive oil
1/4 cup Chardonnay
1 pinch salt
1 grind pepper
1/2 shredded Parmesan Reggiano

Pasta

1 cup flour
2 eggs
2 tablespoons water
2 tablespoons olive oil
1 pinch of salt

Puree of peas

1 pound fresh or frozen peas
1/4 cup chicken stock
1 pinch salt
1/2 teaspoon truffle oil

Equipment:

Ravioli filling

chopping knife
10" saute pan
cheese shredder
spoon

Pasta

medium mixing bowl
whisk
rolling pin or pasta maker
tea towel
glass tumbler
fork
6 quart pot
slotted spoon

Puree of peas

2 quart sauce pan
food processor or food mill


Instructions:

I. Ravioli filling




1. Mince shallot

2. Chop mushroom into small pieces

3. Mince garlic (I like to flatten it with the knife, then chop it)

4. Saute shallot in olive oil over medium heat until translucent; stir in garlic

5. Stir in chopped mushroom, cover completely in oil; cook for several minutes; add salt and pepper to taste

6. Add wine, cook until liquid evaporates; then remove from heat


II. Pasta



1. Mix salt and flour, mound up flour and make a well in the middle

2. Whisk egg, water and oil in mixing bowl

3. Pour mixture into well in flour

4. Mix ingredients by and until wet and dry ingredients are thoroughly incorporated

5. Knead for about 10 minutes; then form a ball of dough

6. Spread thin layer of flour on clean, dry, flat surface

7. Flatten dough with rolling pin; rotate dough a quarter turn occasionally and continue to flatten until the dough is thin; add flour if the dough sticks to the work surface

8. Transfer dough to tea towel, use tumbler to cut dough

9. Cover with tea towel to prevent drying

10. Note: Allow torn scraps of pastas to dry and add to soup

III. Ravioli



1. Dip pasta rounds in water one piece at a time, scoop up mushroom filling with spoon and place on pasta, add shredded cheese on top of mushroom; keep filling in; center of pasta, do not allow it to reach the edge; place a second moistened pasta round on top of the filling and seal the edges with a fork; set ravioli aside

2. Bring salted water in large pot to a rolling boil, add a dash of olive oil; cook ravioli for 3 to 4 minutes right before serving

IV. Puree of Peas

1. Bring salted water in sauce pan to a rolling boil and cook peas al dente (be careful not to overcook); pour off water, saving some to add back into the puree later if necessary

2. Puree peas in food processor or food mill

3. Heat chicken stock in sauce pan and add pureed peas; salt to taste; add truffle oil to taste (a little goes a long way)

Serve on hot plates, garnish with shredded Parmesan Reggiano, add ground pepper to taste.