It is spring break from school this week for the kids and I set up yesterday to be a bake day for them as they like to get into the kitchen. While they were making cookies and congo bars I thought I’d make raviolis for dinner. I hadn’t made them in awhile as it is somewhat time consuming. Question was, what to make? I knew I wanted mushrooms but wasn’t sure what else to do. As my gaze wandered round the kitchen I saw the parsnips my husband pulled from the garden. This is a great treat as we planted them last year. So I decided to do a roasted mushroom and parsnip mixture. I was really pleased with the results!
I bought oyster, baby bellas, and shiitake mushrooms. I coarsely chopped them along with the parsnips and tossed them with olive oil and salt and pepper.
These were roasted at 400 F/204C stirring occasionally as they roasted. About halfway through I added some fresh thyme.
Once they had browned nicely I set the veg aside to cool completely. While this was cooling I prepped the pasta to rest. Once the mixture cooled I put it into the food processor and grated some Jarlsberg cheese. It was about 1/2 cup of cheese. I also added a couple of splashes of dry sherry.
I pulsed the processor until it was a coarse mixture.
Now I haven’t gotten round to getting ravioli molds yet so I am still doing this by hand. Well I do have a Kitchen Aid to roll it out so we’re halfway there. 🙂 I roll out a sheet at a time and fill as I go. All that is needed for the filling is about a teaspoon of mixture then brush a beaten egg round the mixture to help seal the pasta.
It is important to get the air out! Though that isn’t always easy but you could end up with burst balloons if there is too much air.
Before I cooked the ravioli I sauteed up some garlic and mushrooms and prepared this cream and butter sauce to complete the dish. The ravioli only needs to cook for about 4 minutes in boiling salted water.
Drain and toss in the sauce and serve.
It had a lovely earthy flavour and it was great on a cool night.