Robert Sinskey Cabernet Franc

Porcini-scented Mushroom Ravioli

Cooking Time: 01 hrs 55 mins (approx.)
Number of Servings: 8

INGREDIENTS

For Porcini Pasta Dough //

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2 cups all-purpose flour
1½ cups semolina flour
3 tablespoons Porcini Dust
2 teaspoons kosher salt
5 large eggs
1 tablespoon extra virgin olive oil

For Ravioli Filling //

Unsalted butter
6 ounces button mushrooms, washed, trimmed and sliced
Kosher salt
Freshly ground black pepper
1 medium garlic clove, pressed
1 pound whole milk ricotta, drained if very wet
½ cup finely grated Parmesan cheese
1 tablespoon porcini dust
1 large egg, lightly beaten

For the Pan sauce //

Pasta cooking water
Unsalted butter, room temperature
Finely grated Parmesan cheese
Kosher salt
Freshly ground black pepper
Finely chopped flat leaf parsley

To make Porcini Pasta Dough //

1. For the pasta dough, mix the flour and salt together in a stand mixer bowl. Whisk the eggs and the olive oil together in a separate bowl.
2. Make a well in the flour and add the egg mixture. Mix with a dough hook until combined. If the dough is too dry add a few drops of water.
3. Knead until the dough is smooth and elastic. Turn out onto a wooden board and knead a few times.
4. Cut the dough into two equal pieces and let it rest wrapped in plastic at room temperature for 1 hour or in the refrigerator overnight. Bring the dough to room temperature before rolling out.

To make the filling //

1. Heat a large sauté pan over medium high heat. Add 2 tablespoons butter and cook until it starts to brown and bubble. Add the mushrooms, season with salt and pepper.
2. When the mushroom juices are almost dry, add the garlic and a touch more butter. Cook until the garlic is lightly golden.
3. Remove the mushroom from the pan and cool. Chop finely and reserve.
4. In a medium bowl mix together the ricotta, porcini dust and chopped mushrooms. Stir well and season to taste with salt and pepper. Stir in the egg until well combined. Use immediately or store well wrapped in the refrigerator for up to 2 days.

To make the ravioli //

1. Dust a sheet pan with semolina flour.
2. Use a pasta machine and roll the pasta dough to the second thinnest setting. You should be able to see shadows through the sheet of pasta. You may also roll the dough out by hand with a rolling pin.
3. Lay the pasta out on a counter that has been lightly dusted with flour. Place 1 tablespoon of filling ½ inch from the edge of the pasta. Place another tablespoon ½ inch apart and continue with the spacing down the length of the pasta.
4. Use a pastry brush or your finger to lightly moisten the pasta in the spaces between and around the mounds of filling with cold water.
5. Fold the dough over and press the two pieces of pasta together to seal starting from the folded edge. Push out any air bubbles as you go so that the filling sits firmly between the two sheets of pasta.
6. Trim the raviolis into squares and place on the prepared sheet pan. Cover with a dry towel until ready to cook. Ravioli may also be frozen on a sheet pan until solid and then gathered and stored in a zip lock bag until ready to cook. Do not thaw before cooking.

To cook and sauce ravioli //

1. Bring 8 quarts of lightly salted water to a boil. Add the ravioli and return to a boil then reduce to a simmer. After ravioli rise to the top continue cooking for a few minutes
2. Remove the ravioli from the water with a slotted spoon and place on a sheet pan drizzled with olive until ready to plate. Reserve the cooking water.
3. When all the ravioli are cooked, place 1 cup of the cooking water in a 12-inch sauté pan. Add 6 tablespoons of butter to the pan and bring to a boil to emulsify.
4. Add ravioli back to the pan to fill the pan, but not crowd, and toss the ravioli with the sauce. Bring sauce to a boil and then sprinkle ravioli with ¼ cup Parmesan and toss again. The sauce will thicken as it cooks. Season to taste with salt. Turn out onto a serving platter.
5. Repeat the sauce preparation to finish the remaining ravioli. Drizzle extra sauce over the top. Sprinkle with additional Parmesan, grate black pepper over, sprinkle with parsley, and serve immediately.

Grower: Robert Sinskey Vineyard
Grape Variety: Cabernet Franc
Style: Aromatic and Vibrant
Country: USA
Appellation: Carneros
Vintage: 2014/15
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl