Posts Tagged ‘Chef Jason Niederkorn’

Maitake Mushroom Agnolotti

Yield: 24 servings (5 pieces each)

Ingredients

Dough
28 egg yolks
2 whole eggs
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons milk
2 teaspoons kosher salt
25 1/2 ounces all-purpose flour, plus extra as needed

Filling
3 pounds maitake mushrooms
Olive oil
3 tablespoons garlic, minced
6 ounces shallots, minced
3 sprigs thyme
Salt and pepper
9 egg yolks
9 ounces mascarpone
9 ounces fromage blanc
9 ounces unsalted butter, softened
1 1/2 tablespoons white truffle oil
Semolina, as needed
Brown butter, as needed
Parmigiano-Reggiano, as needed

Directions

To make Dough: Whisk together yolks, eggs, oil, milk and salt. Use the well method or a food processor to mix wet ingredients into flour until a soft, pliable dough forms. Wrap well in plastic and refrigerate for 1 hour. (Makes about 3 1/3 pounds)

To make Filling: Sauté mushrooms in oil, along with garlic, shallots, thyme and salt and pepper to taste, until soft. In a food processor, blend yolks, mascarpone, fromage, butter and truffle oil (add gradually to taste). Add mushrooms and blend until finely minced. Adjust seasoning as needed. Put Filling into a piping bag. (Makes about 5 1/4 pounds)

Working with about 3 ounces of Dough at a time, run it through pasta machine on each setting until you get to #6. Lightly sprinkle Dough with flour to keep from sticking as you roll. Lay dough sheet on piece of parchment. Deposit 2 teaspoons (0.40 ounces) of Filling just below center of sheet, spacing Filling every 2 inches. Brush water along the long edge of pasta and fold over to enclose Filling. Press down between each dollop of Filling to seal pasta. Use pasta cutter to cut between each ravioli and clean up the long edge. Pinch edges again to seal well. Move each ravioli to a sheet pan generously covered with semolina. Wrap well and refrigerate.

For each serving, to order: Boil 5 ravioli in salted water for 3 minutes, or until hot. Toss gently with brown butter and sprinkle with Parmesan.