Professional photographer, storyteller, and Mathews Ambassador Adam Foss shares his family recipe for Spring morels.
Ingredients
The Goods
- Morel Mushrooms
- Garlic
- Thyme
- Ricotta Cheese
- Romano Cheese
- Butter
- Flour
- Egg
- Salt & Pepper
The Tools
- Pasta Maker
- Sharp Knife
- Ravioli Tray
- Large Pasta Pot
- Large Skillet
- Slotted Spoon
Directions
Make the Dough
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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.
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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
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As the dough rests, add morel mushrooms, herbs, garlic to the food processor and pulse.
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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.
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Let the mushrooms cool to room temperature.
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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!
