chanterelle ravioli

Little parcels of foodie heaven... These wild mushroom ravioli are mouthwateringly good!

Vegan Chanterelle Ravioli

flour

water

olive oil

onion

garlic

chanterelles (cubed)

oregano

tsp ground pepper

tsp salt

sage

rosemary

Add flour, water and a teaspoon of olive oil into a bowl.

Start combining with a spoon. Then knead with your hands, until all the flour is integrated and the dough is uniform and smooth.

Let the dough rest in a covered bowl for an hour, while preparing the filling.

Pasta dough:

Fry onion in olive oil on high heat until translucent and beginning to brown.

Add chanterelles and fry until they shrink and give off liquid.

If using chanterelles that are not fresh and moist but dry and light, add 2 tablespoons of water to rehydrate them and bring out their full flavour.

Stir in chopped garlic, oregano, salt and pepper.

Cook for a few more minutes.

You are aiming at a moist mixture, but without excess liquid.

Filling:

Place the dough on a work surface and begin to roll out with a rolling pin - or a round glass bottle ;-)

Turn over and rotate by 90 degrees regularly to shape a rectangle.

Dust dough or rolling pin with a tiny amount of flour whenever it starts to stick.

Cut into multiple pieces when it gets too large to handle.

When a sheet is about 2 millimeters thick, cut off the edges to create a neat rectangular sheet. Later, knead all leftover bits of pasta and roll out into a new sheet.

Cut a rectangular sheet into smaller rectangles, each about 5 x 7 cm (2 x 3 inches).

Place a heaped teaspoon of filling in the middle of one piece of pasta and cover it with another. Slightly stretch if necessary.

Use a fork to seal the pasta around the edges. Make sure there are no gaps or holes.

Place your shaped ravioli on a floured board or plate so that they don&#x27;t stick together.

Rolling pasta and shaping ravioli:

Bring a large pan of water to the boil

Gently lower some ravioli into the water and cook for 2 minutes or until the pasta is tender. When the ravioli float to the top, that is a sign they are probably ready.

Remove the ravioli using a slotted spoon and continue to cook the ravioli in batches until they are all cooked.

Cooking the ravioli:

In a small pan, heat the sage and rosemary with the olive oil for 1-2 minutes

For the sage and rosemary oil:

Cover the ravioli in the herb oil, season with pepper and add any remaining filling on top. Enjoy!

To serve:

Have you been wanting to spice up your ravioli pasta ideas, but have no idea where to begin? Try out one of our ideas below to broaden your horizons!

36 Of The Tastiest Ravioli Fillings You Need To Try (+A Few Extra Recipes!)

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Mushroom Ravioli

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Artichoke

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Apple Pie Ravioli

Chanterelle Ravioli

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Crab Ravioli

Scallop Ravioli

Pick a recipe from the list above

Click the recipe name and visit the website

Collect the ingredients and cook the food

Enjoy – don’t forget to leave a review

https://www.youtube.com/watch?v=ti33gTlwJnA

Easy Homemade Cheese Ravioli With NO Special Tools | You Can Cook That | Allrecipes.com

Top 2 chanterelle ravioli recipes from across the web

The most viewed chanterelle ravioli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Chanterelle Ravioli

36 Of The Tastiest Ravioli Fillings...

Top 2 chanterelle ravioli recipes from across the web

The most viewed chanterelle ravioli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chanterelle Ravioli

36 Of The Tastiest Ravioli Fillings...

The most viewed chanterelle ravioli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine