Homemade Lobster Shrimp Mushroom Ravioli with a Saffron Butter and Mushroom Cream Sauce.
Adapted by Chef Nicci Good-Stokes from Mushroom by Johnny Acton and Nick Sadler
Featured in: On Foraging for Friends and Fungi
Ingredients
Saffron Butter
- •150 g (6 ounces) unsalted butter, at room temperature
- •50 ml (2 ounces) olive oil
- •A pinch of saffron strands in 1 tablespoon warm water
- •1 sprig Italian parsley, finely chopped
- •Juice of one lemon
- •Salt and pepper to taste
Ravioli
- •1 clove of garlic, finely minced
- •3 leeks, using the pale green and white parts only, finely diced
- •1 large shallot, finely diced
- •75 ml (3 ounces) olive oil
- •100 ml (4 ounces) heavy cream
- •2 sprigs Italian parsley, chopped
- •230 g (½ pound) cooked and peeled shrimp, pureed in food processor
- •2 lobster tails, fresh if possible, cooked and roughly chopped in food processor
- •50 g (2 ounces) wild Sparassis crispa (cauliflower mushroom) finely chopped
- •Finely grated zest of one lemon
- •A pinch of saffron threads, in a tablespoon of warm water to reconstitute
- •Salt and pepper to taste
- •A sheet of fresh pasta or wonton wrappers
Mushroom Cream
- •4 tablespoons unsalted butter
- •2 cloves garlic, minced
- •60 g (1 ounce) reserved mushrooms
- •120 ml (4 ounces) dry white wine
- •Salt and pepper to taste
- •480 ml (16 ounces) heavy cream
- •120 g (4 ounces) pecorino romano cheese
Preparation
To make the saffron butter, throw everything into a food processor and pulse until combined. This can be made a day ahead; chill until ready to use.
To make the ravioli, lightly fry the garlic, leeks, and shallots in the olive oil until they are soft and becoming translucent; add the cream and bring to boil. Reduce to half.
Add the parsley, shrimp, lobster, mushroom, lemon zest, saffron, and salt and pepper. Simmer for 10 minutes or until the mixture is damp, but not liquid. Set aside to cool completely.
Cut the pasta or wrappers to desired size using a round biscuit cutter. With a small spoon, place a little of the filling onto the center of each ravioli, leaving .3 cm to .5 cm (1/8 to 1/4 inch) around the sides to allow for the egg wash and to seal the top. When sealing the ravioli, press the air out of each to avoid having them burst.
To cook ravioli, boil a pot of salted water, cook ravioli for 3-4 minutes each until pasta is cooked and filling is hot.
To make the cream sauce, melt the butter in a small skillet and sauté the garlic and mushrooms until fragrant. Add the wine and reduce to half. Add the cream and cheese, stir until melted.
Serve the ravioli topped with cream sauce and a dollop of saffron butter on top.