Mushroom Ravioli with Basil Sauce and Parsley Oil
Recipe by Cameron Petley
Preparation Time: 40 Minutes
Cook Time: 20 Minutes
For the pasta dough
1 tbsp Lupi extra virgin Olive oil
4 Swiss button mushrooms, chopped
2 Portobello mushrooms, chopped
1/2 brown onion, finely diced
1 clove garlic, finely minced
1tbsp Perfect Italiano parmesan, grated
salt and freshly ground black pepper
10g Italian parsley, finely chopped
50ml Lupi extra virgin olive oil
1 lemon, juiced
3 rashers streaky bacon, chopped
For the basil sauce
1/2 brown onion, finely chopped
1 clove garlic, finely chopped
1/2 carrot, peeled and grated
1/2 leek, white part only, finely sliced
200ml Campbells Real Stock Vegetable stock
40ml Anchor cream
flat leaf parsley to serve
perfect Italiano shaved parmesan to serve
1. Make the pasta dough. For the filling, heat a medium sized
frying pan over moderate heat and add Lupi Olive oil. Saute the
mushrooms and then add the onion and garlic. Saute until onion is
cooked through and liquid has evaporated. Set aside to cool then
add Perfect Italiano parmesan and reserve.
2. For the parsley oil, place parsley in a bowl, add the Lupi Olive oil and lemon juice. Mix well and season to taste.
3. Heat a small frying pan over high heat and fry the bacon until crisp. Set aside.
4. For the basil sauce, heat a medium sized frying pan over medium heat and add the onion and the garlic. Fry without colouring until translucent, then add the carrot and leek and cook until tender. Add the Campbells Real Stock Vegetable stock and three quarters of the basil. Turn down the heat and simmer until stock has reduced by three quarters. Transfer to a blender and blend with the Anchor cream and remaining basil. Season to taste and set aside.
5. Fill the ravioli with the mushroom filling and cook according to instructions on pasta recipe.
6. To serve, place two ravioli in the centre of each plate. Spoon a little of the basil sauce over each of the ravioli and sprinkle with bacon. Top with Perfect Italiano parmesan, a few parsley and basil leaves and finish with a drizzle of parsley oil around the plate.
This recipe is untested in the MasterChef Kitchen.