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Ravioli of mushroom with an onion cappuccino – by Michael Bedford


(serves four)

200g pasta dough
1 egg yolk
60g basil purée (see note)

For the onion cappuccino
2 English onions, roughly chopped
100g butter
Salt and pepper
1/2 pint of double cream
1/2 pint of milk
1/2 pint of chicken stock

For the mushroom filling
50ml oil
18 mushrooms, chopped coarsely
5 shallots, chopped
50g unsalted butter
1 bunch of flat parsley, chopped
2 cloves garlic, crushed
Salt and pepper

Note: For the basil purée, boil a bunch of basil in salted water, refresh in iced water then liquidise with a pinch of Parmesan add a few teaspoons of olive oil.

Ravioli of mushroom with an
onion cappuccino


Sweat the onion in butter for 30 minutes until soft and almost pulped. Add salt, pepper, cream, milk and chicken stock and simmer for 20 minutes. Liquidise and put in a saucepan.

To make the filling, heat the oil in a sauté pan until very hot then add the mushrooms and sear for a few minutes. Add the shallots and butter. When the shallots have softened add the parsley, garlic, salt and pepper. Leave to cool.

Roll out the pasta on a machine until almost thin enough to see through. Divide into eight pieces. Put two dessertspoons of mushroom mix into the centre of the pasta sheet. Brush egg yolk around the mix then fold over the remaining pasta and press the whole ravioli in between both hands, squeezing out the air bubbles and sealing the mushrooms inside. Cook in boiling water with salt and oil for two minutes then plunge into iced water and reserve.

To serve, blitz the sauce to a froth, pour it over the pasta and garnish with basil purée.

Michael Bedford

Photo © Nick Smith

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