Veal Ravioli with Chanterelles and Tarragon

Veal Ravioli with Chanterelles and Tarragon
6 servings

If you can’t find dried chanterelles, use any dried mushrooms, such as porcini. Let the pasta dough rest for at least one hour so the dough develops elasticity. Resting the dough will also make working with the dough much easier. When using tarragon, a little goes a long way, but if you like more tarragon flavour, add more. For ease of preparation, I decided to fold the pasta dough over the filling instead of topping it with another pasta sheet. Yield is 6 servings.



Pasta for Ravioli

cup flour
Pinch salt


oz dried chanterelles
cup hot water
Tbsp extra virgin olive oil
Tbsp unsalted butter, plus 1 tbsp.
onion, minced
small carrot, minced
lb(s) veal (any loin cut), cubed
Coarse salt and freshly cracked black pepper
cup packed spinach leaves, washed and dried
tsp chopped tarragon
Tbsp freshly grated Parmesan


Tbsp unsalted butter
shallot, minced
cup dry rose wine
1 ½
cup veal stock
Tbsp whipping (35%) cream
Tbsp freshly grated Parmesan
Tbsp chopped fresh parsley
Coarse salt and freshly cracked black pepper


Freshly grated Parmesan cheese, for serving
Chopped fresh parsley, for serving


Step 1

Prepare the pasta: fit a standing mixer with a dough hook.

Step 2

Put flour and salt in the mixing bowl.

Step 3

With mixer on low speed, add 1 egg at a time until incorporated.

Step 4

Continue to mix for 3 to 4 minutes until the dough starts to come together.

Step 5

Remove dough from mixer and knead to form a ball.

Step 6

Cover and let rest for 1 hour.

Step 7

Soak the dried chanterelles in 1/2 cup hot water for 15 minutes.

Step 8

Remove the chanterelles from the soaking liquid and chop.

Step 9

Strain liquid through a cheesecloth-lined strainer.

Step 10

Reserve for the sauce.

Step 11

Heat the olive oil and 1/2 tbsp. butter in a large skillet and saute the chanterelles, onion, and carrot until vegetables are softened, about 5 minutes.

Step 12

Add the veal and season with salt and pepper.

Step 13

Cook until browned and just cooked through.

Step 14

Add the spinach and tarragon.

Step 15

Cook until spinach has just softened.

Step 16

Taste filling and check for seasoning.

Step 17

Puree until smooth in a food processor, then fold in the egg and 1 tbsp. of grated Parmesan.

Step 18

Set aside.

Step 19

Add the remaining 1 tbsp. butter to the same skillet and heat over medium-low heat.

Step 20

Add the shallot and cook until softened, about 6 minutes.

Step 21

Deglaze the pan with the wine and then add the veal stock and the reserved chanterelle soaking liquid.

Step 22

Simmer until reduced by half.

Step 23

Whisk in the cream and add 1 tbsp. grated Parmesan and cook for another 1 to 2 minutes.

Step 24

Remove from heat.

Step 25

Stir in parsley and season to taste.

Step 26

Set aside.

Step 27

For making the ravioli: cut dough into 6 rectangular pieces.

Step 28

Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time until you roll the dough through to the thinnest setting.

Step 29

Place heaping teaspoons of filling along the bottom half of a sheet of pasta, leaving about 1/2-inch between each one.

Step 30

Fold the top half of pasta over the filling, and press around filling to seal dough.

Step 31

Cut into squares with a fluted pastry wheel.

Step 32

Repeat with remaining sheets of pasta (makes roughly 50 to 60 ravioli).

Step 33

Reheat the sauce and keep warm.

Step 34

Bring a large pot of salted water to a boil.

Step 35

Add the ravioli.

Step 36

Return to a boil and cook for 5 minutes, or until pasta is al dente.

Step 37

Drain ravioli gently.

Step 38

Transfer them immediately to the skillet with the sauce.

Step 39

Gently toss the ravioli in the sauce.

Step 40

Serve with more freshly grated Parmesan cheese.

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