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Before starting this Oyster Mushroom Ravioli recipe, make sure you have organised all the necessary ingredients.
Finely slice the shallots and onions. For a more regular and quicker operation, I recommend using the 'Alligator' onion chopper.
Heat the oil and butter in a non-stick frying pan.
Add the onions and shallots.
Sweat for a few minutes and stir frequently.
Peel, gently wash and chop the mushrooms. Sprinkle with lemon juice to avoid oxidation.
Add the mushrooms. Cook until all the liquid has evaporated. Stir frequently.
Add the chicken and ham, which have been chopped beforehand.
Season with oregano.
Deglaze with white wine and reduce. Let the preparation cool down a little.
Transfer the filling into a cold recipient.
Steep the slices of white bread in milk, then drain. Add the drained white bread and the egg to the filling. Combine and season to taste.
For the pasta dough: In a food mixer recipient, shape the flour into a fountain. Add the salt, whole eggs and egg yolks.
Knead on high speed, using the dough hook.
Quickly work the dough (stretching and regathering) with your palm. Cover the bowl with a tea towel and refrigerate.
Roll out the pasta dough. I used the Atlas 150 pasta machine for this recipe.
Shape some dough into a small ball, roughly the size of a small orange. Flatten the ball with your fingers. Set the dial on position n°9 (maximum thickness). Sprinkle flour over the pasta machine, then pass the dough through the roller.
Repeat dusting and rolling, each time reducing the thickness on the dial (8, 7, 6...).
Dusting with flour is essential to prevent the dough from sticking to the rollers.
When you're up to position n°5 onwards, fold the dough in half before rolling. This will improve the consistency of the dough.
Repeat the operation until the dough is at the desired thickness, preferably position n°2 or 3. Ravioli dough should not be any thinner than this.
Place the dough sheet on your kitchen worktop.
Place a knob of stuffing on the dough, in staggered lines. I recommend using a piping bag for an easier operation.
Glaze the pastry around the filling with egg yolk.
Place another sheet of dough on top.
Press the top sheet around the filling to get rid of any air pockets.
Place the ravioli stamp over each lump of filling, then push down hard.
Gently detach each ravioli from the dough...
... and reserve the pastry scraps. Make 3 or 4 ravioli per person.
For the sauce: Sweat the shallots in olive oil.
Add the chopped garlic.
Cut the tomato flesh away from the seeds, into petal-like strips.
Cut the strips into dices. Set aside.
Deglaze with white wine.
Add the whipping cream.
Add 2/3 of the tomato dices.
Cook the sauce for 10 minutes over medium heat, then process with a hand blender.
Pass the sauce through a chinois or a fine sieve...
... pressing firmly to extract as much juice as possible.
Add the remaining tomato dices. Adjust the seasoning if needed. Keep warm.
Cook the ravioli in salted boiling water, for about 10 minutes. Arrange a few ravioli on each plate, with a generous scoop of cream sauce. Serve the rest of the sauce in a sauce boat. Enjoy!