Eric and I were inspired to make these pasta pockets after we found the most adorable and intriguing mushrooms at Ellwood Thompsons: Lobster Mushrooms. Aside from the fact that they look like little gingerbread men in their dried form, it’s entirely way too fun to discuss the mushrooms. “The lob-stahs are enjoying their hot soak”. “The lob-stahs are ready for sautéing”. I suppose they get their name from their reddish hue because they neither taste, look nor smell like lobsters. Still, they are meaty and delicious.
We went all out and made a ravioli packed with 3 types of dried mushrooms enhanced with regular white button mushrooms (because those dried suckers are expensive). Even after all that we STILL had more dough than filling. Eric got creative with a kale, walnut, and ricotta salata filling to use up the rest of the dough. I was, by all accounts, impressed.
To freeze your extra ravioli, coat with flour and let them sit on a cooling rack for at least 1.5 hours to dry out a bit. Lay flat in a freezer bag or Tupperware. If you must stack, place sheets of parchment or plastic wrap between layers.
2 tablespoons butter
1 large shallot, finely chopped
½ cup white mushrooms, finely chopped
¼ cup white wine
2 tablespoons bread crumbs
For mushroom filling:
Put the three types of mushrooms in separate bowls. Add hot water to soak your dried mushrooms for at least 30 minutes. Reserve two tablespoons of the porcini soaking liquid. Chop cooled mushrooms finely. Melt butter in a non-stick pan and sautee shallot until soft. Add white mushrooms and sautee until soft. Add your other mushrooms and sautee together over high heat for 1.5 minutes. Add the wine and porcini soaking liquid and chopped tomatoes and simmer until the liquid evaporates. Add the bread crumbs until the mixture comes together. Only add more bread crumbs if you really need it. Season with salt and pepper and let cool a bit. When cooled, toss the mixture with the grated parmigiano. Let it cool to room temp before filling the raviolis.
2 cloves garlic
2 tablespoons olive oil
¼ cup finely chopped roasted walnuts (to roast, put in 300 degree oven for 8 minutes)
2 large bunches kale, finely chopped and pre-steamed in the microwave (and drained)
½ cup ricotta salata, broken by hand or grated into tiny pieces
For the kale filling: