Professional photographer, storyteller, and Mathews Ambassador Adam Foss shares his family recipe for Spring morels.
- Morel Mushrooms
- Ricotta Cheese
- Romano Cheese
- Salt & Pepper
- Pasta Maker
- Sharp Knife
- Ravioli Tray
- Large Pasta Pot
- Large Skillet
- Slotted Spoon
Make the Dough
Make a nest out of the flour on a clean surface. Add in the eggs, olive oil and salt to the center and use a fork to slowly break up the eggs. Use your hands to slowly start bringing in the flour and continue working and kneading until smooth.
If too dry, add a sprinkle of water, if too sticky, add flour.
- Wrap in plastic and let rest for an hour at room temperature.
Make the Filling
As the dough rests, add morel mushrooms, herbs, garlic to the food processor and pulse.
Heat a pan over medium heat, drop a bit of butter, then add the morels. Season with salt and pepper. Sauté until they’ve released and evaporated their liquid.
Let the mushrooms cool to room temperature.
In a medium bowl, combine mushrooms, ricotta, romano cheese, lemon, salt and pepper.
Make the Pasta Sheets
- Flatten the dough into an oval approximately the same width as your pasta machine, about six inches. Set the rollers to their widest setting and pass the dough through.
- Lay the dough out onto a slightly floured surface, fold in half and run through the machine again to extend the kneading.
- Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about ¼-inch thick. Continue to add flour if the pasta begins to stick to itself or the machine.
- Roll out pasta until you can just see the outline of your hand. We work ours until we’re on the thinnest setting.
- Put pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with flour.
Fill the Ravioli
- Add your mushroom filling to a ziplock bag with the corner cut off.
- Lay a single sheet of pasta on a heavily floured ravioli tray.
- Using your ziplock bag as a piping tube, add a nickel sized blob of filling into each ravioli square.
- Lay a second sheet on top and press the edges and in between the ravioli. Use a rolling pin overtop of the second sheet to secure the ravioli in place.
- Flip the sheet over and cut each ravioli row by row.
- Repeat until all pasta and sheets are used.
Make the Sauce
- Bring a large pot of heavily salted water to a boil.
- Melt butter over medium heat in a pan big enough to hold your pasta. Swirl and cook until butter solids are well browned.
- Add sage leaves until they are dark green and cracked, season with salt and pepper.
- Remove from heat.
- Add your ravioli to the pot and cook until your pasta floats to the top, resist the urge to stir, you may accidentally break the pasta apart.
- Drain the pasta or remove using a slotted spoon, add the cooked ravioli directly to your sage brown butter sauce and gently toss.
- Add cheese and enjoy!