FARRO RAVIOLI WITH RICOTTA, MUSHROOMS AND PISTACHIOS
For the dough:
- 2 1/2 cups (300g) farro flour (spoon method)
- 1 pinch of salt
- 3 eggs
- 1-2 tablespoons water
For the filling:
- 1 tablespoon extra virgin olive oil
- 1 shallot, skin removed and finely chopped
- 1 clove garlic, skin removed and finely chopped
- 3 large portobello mushroom caps, chopped
- 1 1/2 cups (45g) grated Parmigiano Reggiano, divided
- 1 tablespoon chopped Italian flat leaf parsley
- 10.5 ounces (300g) Ricotta
- 2 tablespoons (25g) breadcrumbs
- Zest from 1 organic lemon (reserve 1/4 tsp for serving)
- 1 egg
For the topping:
- 1 tablespoon coarse salt
- 4 tablespoons butter
- 1/2 cup pistachios, roughly chopped
- 1 tablespoon poppy seeds
- 1/2 cup baby spinach
For the dough:
Add the farro flour, salt and eggs to the bowl of the stand mixer equipped with the dough hook. Mix on speed 2 for 5 minutes until the dough is homogenous and comes together in a smooth ball. If the dough seems too dry and crumbly, add a tablespoon of water at a time. If the dough seems too sticky at more flour a tablespoon at a time. The dough is at the correct consistency when you can push your finger against it and it leaves a mark like a ripe peach without sticking to your finger. Cover in plastic wrap and store in the refrigerator for 1/2 hour.
For the filling:
Add the extra virgin olive oil and onion to a medium sized skillet. Cook over medium heat for 5 minutes until soft and translucent, but not browned. Add the garlic and continue cooking for 1 minute. Now slide in the chopped mushrooms and carry on cooking for 8-10 minutes or until the mushrooms are soft and the liquid they have released has evaporated. If they start to stick, drizzle in another swirl of olive oil.
When the mushrooms are done remove from heat and transfer to a food processor or a tall container and use a hand immersion mixer to blend them. Add in 1/2 cup Parmigiano Reggiano cheese, salt, black pepper and parsley. Keep mixing until everything is well combined.
Transfer the mixture to a bowl and stir in the ricotta, bread crumbs, lemon zest and egg. Stir well then cover with plastic wrap and refrigerate while you roll out the dough.
Rolling out the dough:
Attach the pasta roller to the stand mixer. Remove the plastic wrap and divide the dough in four pieces press them into flat rectangles and flour each side. Pass one of the pieces through the machine on speed 1 on width no.0. Fold the ends towards each other and pass it through again. Now turn the width to no.1 and pass the dough through and changing the thickness each time to arrive at no.6. Repeat for the rest of the dough and lay the sheets on a floured board to dry for 5 minutes.
Attach the ravioli attachment. Lightly flour a pasta sheet and fold it in half. Insert the folded end of the pasta sheet between the rollers and turn the crank a quarter of a turn. Separate the two ends and pull the sheet towards the front. Insert the plastic hopper and push until it clicks. Using the provided spoon, add 1 to 2 spoonfuls of the filling. Distribute the filling evenly in the sides and slowly turn the crank, adding more filling when necessary. Lay the ravioli sheet on a floured board and let dry while you prepare the rest. When finished, carefully separate the individual ravioli pieces one at a time.
To cook and serve the ravioli:
Bring a large pot of water to a bowl then add the salt. Carefully pour in the ravioli and cook for 5 minutes. In the meantime, melt the butter in a large skillet over medium low heat. Add the spinach. Drain the ravioli reserving 1/2 cup of pasta water. Add the ravioli to the skillet along with 1 cup of parmigiano reggiano cheese. Stir to combine and if needed add a little pasta water.
Divide the ravioli in serving bowls and top with poppy seeds, pistachios and lemon zest. Buon appetito!