Ingredients

• 550g Chestnut Mushrooms
• 2 Garlic Cloves
• 2 tablespoons Fresh Thyme
• 50g Parmesan Cheese
• Water as needed
• 3 tablespoons Olive Oil
• 2 tablespoons Butter
• 60ml White Wine
• Italian 00 Flour as needed
• 4 Eggs
• Salt as needed
• ½ teaspoon Black Pepper
• 125g Mascarpone Cheese
• Water as needed
• ½ teaspoon Fine Sea Salt
• 20g Dried Porcini Mushroom

Tools

• Stove
• Cooking Chef XL
• Small bowl
• Large mixing bowl
• Large saucepan
• Cutting board
• Pasta roller attachment

Method

1. Add dried porcini mushrooms and water to a small bowl until covered
2. Set aside to hydrate – 30 minutes
3. Fit the Stir Tool
4. Add olive oil and butter into the appliance bowl, do not fit the splashguard
5. Heat - 1 minute, 140ºC, speed Stir 1
6. Then add the mushrooms
7. Cook - 15 minutes, 140ºC, speed Stir 3
8. Drain the mushrooms, reserve the soaking liquid and then finely chop the mushrooms
9. Add the chopped mushrooms and garlic into the appliance bowl
10. Cook - 5 minutes, 120ºC, speed Stir 2
11. Then add white wine and 100ml of the porcini soaking liquid
12. Cook - 2 minutes, 120ºC, speed Stir 2
13. Transfer the mixture into a large bowl and let cool
14. Clean the appliance bowl and fit the K-Beater
15. Add flour and eggs into the appliance bowl, fit the splashguard
16. Mix - 1 minute, speed 1
17. Transfer the dough to a lightly floured work surface
18. Knead until smooth and then wrap the dough in plastic wrap
19. Chill in the fridge – 30 minutes
20. Remove the chilled dough from the fridge
21. Cut in half and cover one half with plastic wrap
22. Roll out one half until about 1 cm thick
23. Attach the Pasta Roller attachment
24. Adjust the setting to 0
25. Sprinkle some flour between the rollers
26. Start on speed 1
27. Pass the dough through the rollers
28. Repeat passing the dough through the rollers, adjusting the setting down each time until you reach setting 9
29. Repeat the same with the second half of the dough
30. Remove the attachment from the machine
31. Retrieve the mushroom filling
32. Add the ingredients into the bowl
33. Mix until well combined
34. Sprinkle a ravioli tray with a little flour
35. Cut the rolled dough into sheets slightly larger than the ravioli tray
36. Line the ravioli tray with the pasta sheet and press gently into the holes
37. Fill each hole with 1 tsp of the mushroom filling
38. Place another sheet of pasta on top and roll with the rolling pin to seal
39. Remove the ravioli from the tray, discard any excess dough
40. Repeat the same with the remaining filling and pasta
41. Fill a large saucepan with water and bring to the boil, then season well with salt
42. Add a few of the ravioli into the saucepan
43. Simmer until they float – 2-3 minutes, medium-low heat
44. Using a slotted spoon, transfer the ravioli to a serving plate
45. Repeat the same with the remaining ravioli
46. Serve

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