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.
ingredients
Pasta for Ravioli
Filling
Sauce
Assembly
directions
Prepare the pasta: fit a standing mixer with a dough hook.
Put flour and salt in the mixing bowl.
With mixer on low speed, add 1 egg at a time until incorporated.
Continue to mix for 3 to 4 minutes until the dough starts to come together.
Remove dough from mixer and knead to form a ball.
Cover and let rest for 1 hour.
Soak the dried chanterelles in 1/2 cup hot water for 15 minutes.
Remove the chanterelles from the soaking liquid and chop.
Strain liquid through a cheesecloth-lined strainer.
Reserve for the sauce.
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.
Add the veal and season with salt and pepper.
Cook until browned and just cooked through.
Add the spinach and tarragon.
Cook until spinach has just softened.
Taste filling and check for seasoning.
Puree until smooth in a food processor, then fold in the egg and 1 tbsp. of grated Parmesan.
Set aside.
Add the remaining 1 tbsp. butter to the same skillet and heat over medium-low heat.
Add the shallot and cook until softened, about 6 minutes.
Deglaze the pan with the wine and then add the veal stock and the reserved chanterelle soaking liquid.
Simmer until reduced by half.
Whisk in the cream and add 1 tbsp. grated Parmesan and cook for another 1 to 2 minutes.
Remove from heat.
Stir in parsley and season to taste.
Set aside.
For making the ravioli: cut dough into 6 rectangular pieces.
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.
Place heaping teaspoons of filling along the bottom half of a sheet of pasta, leaving about 1/2-inch between each one.
Fold the top half of pasta over the filling, and press around filling to seal dough.
Cut into squares with a fluted pastry wheel.
Repeat with remaining sheets of pasta (makes roughly 50 to 60 ravioli).
Reheat the sauce and keep warm.
Bring a large pot of salted water to a boil.
Add the ravioli.
Return to a boil and cook for 5 minutes, or until pasta is al dente.
Drain ravioli gently.
Transfer them immediately to the skillet with the sauce.
Gently toss the ravioli in the sauce.
Serve with more freshly grated Parmesan cheese.