Vegetarian, easy to make and absolutely delicious! This mushroom ravioli recipe – the signature dish of Back O’ The Moon restaurant executive chef, Vaughan Assam – is perfect for a festive season dinner.
MUSHROOM RAVIOLI WITH CHUNKY TOMATO SAUCE
Serves 4
Ingredients
- 1 packet of wonton skins
- 6 cups Shimeji mushrooms
- 6 cups porcini mushrooms
- 2 cups button mushrooms
- 3 cups white onion
- 4 tbsp thyme
- 4 tbsp garlic
- 1 cup parmesan cheese
- 5 cups tomato
- 1½ cups basil pesto
- 4 tbsp olive oil
- 1 cup salted butter
Maldon salt and black pepper, to taste
- Micro greens, to garnish
Method
- Chop the onion and garlic into small cubes. Slice all the mushrooms.
- Chop half the tomato into small cubes. Grate the remaining half.
- Fry a third of the onion with the garlic and thyme. Add the grated tomato and simmer. Place through a strainer once cooked.
- Repeat step 3 with another third of the onion and the chunky tomato. Set aside.
- Fry the mushrooms with the remaining third of onion. Season to taste, add the cheese and allow to cool.
- Place the mushroom mix in the centre of the wontons and fold them closed, crimping the edges. Cook in boiling water when ready.
- Heat both the smooth and chunky sauces. Place a dollop of the smooth sauce on the plates.
- Plate half of the ravioli on top of the sauce. Saute the remaining half in butter and pesto, then plate.
- Spoon over the chunky tomato mix and garnish with parmesan cheese and micro greens.
Not mad about mushrooms? Check out these three recipes that will change your mind! And if you need some motivation to eat your veggies, check out this rainbow bowl.
