Sardinian ravioli with fairy ring champignons

Sardinian ravioli with fairy ring champignons

By
From
Complete Mushroom Book
Serves
6-7
Photographer
Alastair Hendy

It is interesting that two regions as far apart as Sardinia and the Veneto have a very similar way of shaping their homemade ravioli. Although the fillings are different, they both taste wonderful. You need a little patience to make these ‘culurzones’, but the result is very rewarding. The great footballer Gianfranco Zola was delighted when I made this dish from his home town of Oriena in Sardinia as a surprise for him. Unfortunately, the setting was less traditional – the grounds of Chelsea Football Club.

Ingredients

Quantity Ingredient
1 quantity Basic pasta dough
salt, to taste
pepper, to taste
parmesan or pecorino cheese, freshly grated

Filling

Quantity Ingredient
800g potatoes, boiled and mashed
200g fresh pecorino cheese, grated
55g aged pecorino cheese, grated
125g parmesan, freshly grated
2 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons mint, finely chopped

Sauce

Quantity Ingredient
200g fairy ring champignons
10g dried ceps
1 small shallot, very finely diced
55g butter
4 tablespoons Basic stock
4 tablespoons dry white wine
1 tablespoon parsley, finely chopped

Method

  1. To make the filling, mix together the potatoes, three cheeses, oil and mint, then set aside. Roll out the pasta, either by hand or with a pasta machine, until it is very thin – about 2mm. Cut out 10cm rounds. Knead the trimmings together, re-roll and cut out more rounds.
  2. To shape the culurzones, take a pasta round in one hand and place a teaspoon of the filling mixture off-centre on it. Turn up the bottom of the dough over the filling, then pinch a fold of dough over the right and then the left side to give a pleated effect. Pinch the top together to seal. You should end up with a money-bag shape. To prevent the pasta from drying out, it is important to work quickly and to keep the remaining pasta rounds covered.
  3. For the sauce, clean the mushrooms, and soak the dried ceps in lukewarm water for 30 minutes. Drain well, reserving the water, then chop finely. Fry the shallot in the butter for 5 minutes, then add the mushrooms, fresh and dried, and sauté for a few more minutes. Pour in the stock and wine and continue to cook to reduce the liquid a little, before adding the parsley.
  4. Meanwhile, cook the culurzones in plenty of lightly salted boiling water until al dente, or 6–7 minutes if you like them really soft. Drain and combine with the sauce, stirring to coat well. Season and serve with more grated pecorino or Parmesan – whichever you prefer.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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