City Palate

The Harvest Issue - September October 2017

Crispy Portobello and Chevre Ravioli
Nov/Dec 2011
From Nicole Kammerer

3 large portobello mushrooms, stems removed and ribs scraped out with a spoon.

4 - 6 T. extra virgin olive oil

2 garlic cloves, finely minced

1 c. crumbled chèvre

salt and pepper

2 sheets (9”x12”) fresh lasagne, available at Italian groceries or in the prepared pasta section at supermarkets

1 egg, lightly beaten

vegetable or peanut oil for deep frying

truffle oil, for drizzling (optional)

To make the filling, dice the portobellos into small pieces. Heat a large sauté pan on high heat, add the olive oil and allow it to slightly smoke. Add mushrooms, sauté for 1 to 2 minutes on high, then reduce the heat to medium low. You may need to add more olive oil if the pan is too dry. Add the garlic. Lightly season with salt and pepper and cook on low heat until no moisture remains. Taste for seasoning, adjust with salt and pepper. Cool mixture completely. Add the chèvre and reserve the filling.

Lay one lasagne sheet on a cutting surface. (Be sure to keep the other lasagne sheet moist with a slightly moistened tea towel.) Spoon small teaspoons of filling across and down the lasagne sheet making rows and leaving a 1-1/2-inch space between each mound of filling. Brush the lasagne sheet between each mound of filling with the beaten egg. Lay the other pasta sheet over top, pressing it gently between the mounds of filling. Gently press the air out from around each mound of filling. With a ravioli wheel or sharp knife, cut the ravioli between the filling. When the ravioli are all cut, ensure the sides are sealed by pinching the edges together.

To cook the ravioli, heat the oil to 350°F. in a large pot. (You can test if the oil is ready by sticking the end of a wooden spoon into it and small bubbles form around the wood.) Fry a couple of ravioli at a time until they turn golden brown. Turn frequently. Drain the ravioli on paper towels, season lightly with salt, and drizzle lightly with truffle oil if you like. Allow the ravioli to cool a bit, then pass around. Makes about 12 ravioli.



Rice Grains and Pastas