Last week I demonstrated how easy it is to make ravioli, tortelloni, and manicotti using wonton wrappers. Now that you know what to do with the wrappers, today I’ll show you how to make a filling.
Given the stated purpose of these two posts, it wouldn’t make much sense to use a filling that was overly complicated to prepare or that required a dozen ingredients. Using only dried porcini mushrooms, leeks, garlic, and goat cheese, this filling could not be easier to make and yet packs a great deal of flavor into each pasta. With the longest step in the process being the wait for the mushroom-leek mixture to cool after being sautéed, you can easily make enough wonton wrapper ravioli in an afternoon for that evening’s dinner. Yes, you can do this.
Thursday I’ll be leaving for Michigan, where the Dial-Up Modem is King. As a result, the Kitchens must close temporarily and there can be no post next Wednesday. My next entry is scheduled for Wednesday, June 5th.
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Porcini Mushroom, Leek, & Goat Cheese Ravioli Filling Recipe
- 1 tbsp olive oil
- 1 tbsp butter
- .7 oz (20 g) dried porcini mushrooms
- 3 oz (85 g) leeks, chopped fine
- 1 garlic clove, minced or grated
- 10.5 oz (298 g) goat cheese
- 1/2 tsp kosher salt
- 1/8 tsp white pepper
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- Bring 2 cups of water to boil, remove from heat, and add mushrooms. Allow mushrooms to soak for at least 20 minutes. Remove mushrooms to paper towels, being careful not to disturb sediments in liquid. (Reserve mushroom liquid. See Notes.) Use another paper towel to blot the mushrooms dry before chopping them to a small dice. Put aside.
- Heat olive oil and butter over med-high heat. Add leeks and mushrooms, lower heat to medium, and sauté until mixture just begins to change color — about 6 or 7 minutes.
- Add garlic, salt, and pepper, and continue to sauté until liquids are gone. Do not allow to burn.
- Remove from heat and allow to cool fully before proceeding.
- Once cooled, combine mushroom-leek mixture with goat cheese and stir to thoroughly combine.
- Filling may now be used to fill you favorite pasta.
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This recipe is not set in stone. Don’t have any leeks? Use half the amount listed in sweet onions. Don’t like goat cheese? Use ricotta. No porcini? Use 3 to 4 oz (85 to 113 g) fresh crimini mushrooms. Don’t like this filling at all? Don’t worry. You may prefer to use either of these 2 fillings: the traditional Bartolini ravioli filling or the Bartolini sausage ravioli filling. Still not quite what you’re looking for? In a few weeks I’ll be posting an asparagus-based filling recipe.
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There’s really no way of determining how much pasta you’ll be able to fill with today’s recipe. That will depend upon the type and size of the pasta you wish to make. Because of this, I wouldn’t invite 10 guests to dinner the first time you make a homemade stuffed pasta, whether or not you use wonton wrappers. Better to wait until your 2nd attempt or at least wait to make your guest list until after the pasta is made.
When making this filling, I allowed the goat cheese to warm a bit so that it would be easier to combine with the other ingredients. Depending upon the pasta to be filled, you may find it easier to chill it again before using it to stuff your pasta.
Do not discard the liquid used to rehydrate the porcini mushrooms. Once the sediments have settled, pour off the liquid, leaving those sediments behind. The liquid can then be stored/frozen for later use in soups, sauces, risotto, or pasta dishes, to name a few.
Although you can use any sauce yo wish to dress pasta using this filling, I chose to, again, keep it simple. Once it was cooked and drained, I gently tossed the raviolo in some melted butter and garnished it with flaked Parmesan cheese, as seen in this post’s opening photo.
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It’s déjà vu all over again …
This weekend is a 3-day weekend and start of the grilling season. I thought it only fitting to feature Grandpa’s Barbecued Shrimp as this week’s blast from the past. Easy to prepare, whether you serve them as a snack, appetizer, or main course, you and your guests will love them. You can learn how Grandpa did it by clicking HERE.
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Coming soon to a monitor near you …
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