2020 KEEN YOUNG COOK FINALIST: JESSICA KHAN
Tarragon ravioli filled with mixed speciality mushrooms, ricotta & thyme served with a white wine and shallot jus.
"Inspired by a mushroom and tarragon tartlet at cooking club, I wanted to create something with similar flavours. I had also wanted to make my own pasta. Part of the recipe development was the move from chestnut to a range of speciality mushroooms to get a deeper flavour and texture into the dish."
Pasta- 190g 00 pasta Flour (150g:40g split)
2 large eggs
Bunch of fresh tarragon leaves (1 tablespoon once chopped)
Salt (for cooking water)
2 teaspoons of olive oil
2 large shallots
200 g mixed speciality mushrooms (to include Oyster, Maitake, Eryngii and Shiitake)
Bunch of fresh thyme (1 tablespoon once leaves are picked)
1 whole nutmeg seed (1/2 teaspoon once grated)
Salt + Pepper
2 tablespoons of ricotta
1 teaspoon olive oil
1 large shallot
50ml white wine
1 teaspoon of white wine vinegar
175 ml vegetable stock (or a vegetable ‘stock pot’ to make this up)
40g unsalted butter
1) Make the pasta; using a wooden spoon gently start to blend the egg, tarragon leaves and flour together. Then use your hands to form it into a ball.
2) Wrap it in the cling film and place in the fridge for 10-15 minutes.
3) Whilst the dough is in the fridge, make the filling.
4) Pick out some cute/dinky mushrooms that you can use at the end (approx. 10).
5) Finely dice the shallots.
6) Put the olive oil in the saucepan and saute the shallots until they are nice and soft. Once they are cooked add the chopped mixed speciality mushrooms.
7) Next add in the thyme, nutmeg and salt and pepper and cook for about 3-4 minutes and has a wonderful aroma.
8) Now put the dough through the pasta roller starting at 1 and getting it to the thickness of number 5, once rolled cut in half and lay them beside.
9) By this time the mushroom and onion mix should have cooled so you now add in the ricotta to make a nice sticky but firm mixture.
10) Spoon a heaped teaspoon of the filling onto the strips of pasta leaving enough room to cut into squares to form the ravioli.
11) Slice in between each section of filling and lightly get it wet so that the top will stay on (make sure to start from the top and push down and out to avoid air bubbles)
12) Repeat until all the dough is used up (make 5 per person at least)
13) In a saucepan add about a tablespoon of olive oil and saute shallots so that you can start to make the jus, once the onions are softened you can add the white wine and white wine vinegar.
14) Boil the water in the kettle to make up the stock then add that to the mixture and simmer until the liquid starts to reduce.
15) Put the pasta into a pan of boiling water with salt and cook for about 7 minutes or until al-dente.
16) When you have reduced enough of the liquid add in a dollop of butter to thicken the jus.
17) Now saute off the cute/ dinky mushroom for your final decoration.
18) Place the pasta in a nice arrangement then drizzle over the jus and add some tarragon leave and the mushrooms to garnish.