Spinach & Ricotta Ravioli with Mushroom Garum

Recipe by Kevin Kofler
mushroom garum
Spinach & Ricotta Ravioli with Mushroom Garum
Serves 12 ravioli

In the words of chef Kevin, “there’s never enough parmesan!” He showed us how to craft these satisfying and unctuous ravioli with Mushroom Garum in both the filling and the sauce.

 

Mushroom Garum
Mushroom Garum
Ingredients
  • 100 mL Mushroom Garum
  • 1 yellow onion, finely chopped
  • 30g butter 
  • 150g fresh spinach 
  • 250g ricotta 
  • 30g parmesan, finely grated, plus more to finish 
  • Zest of ½ lemon 
  • 1 tsp mushroom garum 
  • Freshly cracked black pepper 
  • 400g tipo 00 flour, plus more for dusting 
  • 4 large eggs 
Method
  1. Finely chop the yellow onion. 
  2. Melt the butter in a pan over medium heat, then add the onion and cook until softened and translucent. 
  3. Add the spinach to the pan and cook until wilted into the butter and onion. 
  4. Remove the spinach and onion from the pan, let it cool slightly, then chop it finely. 
  5. Add the chopped spinach and onion to a bowl with the ricotta, grated parmesan, lemon zest, mushroom garum, and plenty of black pepper. Mix until combined, then set aside. 
  6. Tip the flour onto a clean work surface and make a well in the center. Crack the eggs into the well, then gradually work the flour into the eggs until a dough forms. 
  7. Knead the dough until smooth and elastic, then divide it into balls, wrap, and let rest until firmed up and easier to roll. 
  8. Roll the dough into thin sheets, dusting lightly with flour as needed, until you can see the outline of your hand through the pasta. 
  9. Lay one pasta sheet on a lightly floured surface and place small balls of filling evenly along it, leaving space between each one. 
  10. Lay another pasta sheet over the top and press gently around each mound of filling to seal and remove any air pockets. 
  11. Use a round mold to cut out 12 ravioli, pressing the edges gently to make sure they are sealed. 
  12. Boil the ravioli briefly in salted water, just until the pasta is tender and the ravioli float. 
  13. Melt the butter in a saucepan with a touch of mushroom garum, then transfer the ravioli directly into the pan with a splash of pasta water. 
  14. Gently coat the ravioli in the butter sauce, then serve with grated parmesan and cracked black pepper. 

In the making

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