Pasta Filling - Wild Mushroom

By mariannefeldman

WILD MUSHROOM FILLING FOR PASTA
cooksillustrated
Published September 1, 1993.
Makes about 2 1/2 cups.
WHY THIS RECIPE WORKS:
We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky and smooth. Running the dough, in pieces, through a manual pasta machine until it was translucent gave us the delicate egg pasta recipe we were after.

This earthy filling can be served with either sauce. Reserve the porcini soaking liquid for soups or rice dishes.

Ingredients

• INGREDIENTS
• 1 ounce dried porcini mushroom
• 2 tablespoons olive oil
• 2 cloves garlic , minced
• 10 ounces domestic mushrooms , fresh, or fresh wild mushrooms, cleaned and minced
• 1/4 cup minced fresh parsley leaves
• Ground black pepper and salt
• 1 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 egg yolk

Preparation

Step 1

INSTRUCTIONS
1. Cover porcini with boiling water and soak 30 minutes. Drain and reserve liquid for another use. Mince porcini and set aside.

2. Heat oil in a medium skillet. Add garlic and sauté over medium heat until golden, about 2 minutes. Add fresh mushrooms and cook until wilted, about 4 minutes. Stir in porcini, parsley, and salt and pepper to taste. Cook until liquid evaporates, about 2 minutes.

3. Off heat, stir in remaining ingredients and adjust seasonings; set aside. (Filling can be covered and refrigerated overnight.)