Thanks to Pinkleo's Quidditch Beater Challenge, I'm trying something new: Foodcrafting! Those who know me better also know to duck and cover at this point since I very rarely cook and my specialty is frozen pizza. Seriously, I'm a mess in kitchen and have not enough patience to follow recipes. But I wanted to surprice my darling with a meal so here we go...
Recipe is from this great Finnish food blog called Pastanjauhantaa (that name is also a really funny pun but impossible to translate ).
Here are the weapons of choice:
100g Durum wheat flours PER EGG
2-3 eggs (don't be fooled by number in picture above, I didn't use all of them)
2dl wild (forbidden)forest mushrooms
rocket salad (or arugula or rucola according to your native language)
soft goat cheese
some olive oil
teeny bit of water
First make pasta dough. Measure flours (100g/egg) in bowl and make hole in the middle where you pour eggs. I used 300g of flour and 3 eggs which was sufficient for ravioli for 3 persons plus some extra playing with food. Maybe 200g + 2 eggs would be enough next time...
Beat (Beater challenge, see! ) dough until it's firm lump (or use food mixer if you are rich and lazy). If it feels too dry, add just teeny bit of water (couple of tablespoons would be enough). Wrap your dough in a plastic wrap and put it into fridge to rest for a bit.
Meanwhile prepare mushrooms. If you have fresh wild self picked mushrooms, good for you! I'm a city girl so I had to settle for salted ones picked from supermarket. Remember to rinse salted ones, I had these beautifully illustrated how-to instructions at top of mushroom packing.
Chop onion and fry with olive oil and mushrooms until... well, fried. Add bunch of rocket/arugula/rucola and fry a bit more. I also added some dried basilica (would had used fresh one but cat ate that last week... ).
Now, take out your pasta dough and roll it into 1mm thick sheet. If you don't know how to use your own pasta machine you're beyond my help. If you're using rolling pin, good luck with that!
Now to crafty part! I made some really ugly lumps until I figured out how this is supposed to be done. Cut your pasta sheet into squares.
Add a lump of goat cheese and some of mushroom mixture in the middle of each square. Moist edges (with water, obviously).
Pinch opposite corners together...
...and continue pinching along the rest of edges.
If you need to store your ravioli, say, until your darling gets home, sprinkle them well with flour (to avoid them all stucking together) and keep in fridge.
When you're ready eat these babies, add them into boiling water and cook for 3-4 minutes. Original blog post recommends white wine- or prawnsauce with them, but I had sweated enough in kitchen for one day! Some salad will have to do.