Serves 4
Preparation time 35 minutes
Cooking time 10–11 minutes
2 tablespoons olive oil
2 shallots, finely chopped
250 g (8 oz) mixed wild mushrooms, finely chopped
25 g (1 oz) Greek-style black olives, pitted and finely chopped
4 sun-dried tomato halves in oil, drained and chopped
1 tablespoon dry Marsala freshly grated nutmeg
1 quantity 2-egg Pasta Dough (see page 10), with 4 tablespoons mixed chopped tarragon, marjoram and parsley
Italian 00 or fine plain flour, for dusting
50 g (2 oz) butter, melted
salt and black pepper
herb sprigs, to garnish
To serve
fresh Parmesan shavings
sautéed wild mushrooms
Heat the oil in a frying pan over a medium heat, add the shallots and cook, stirring frequently, for 5 minutes, or until soft and golden. Add the mushrooms, olives and tomatoes and cook over a high heat, stirring, for 2 minutes. Sprinkle with the Marsala and cook for a further minute. Season well with salt, pepper and nutmeg. Transfer to a bowl and leave to cool.
Roll the pasta dough out into long sheets (see page 11). Working on one sheet at a time, add a heaped teaspoonful of filling every 3.5 cm (1½ inches) until half the sheet is filled. Lightly brush with water and fold the empty side over the filling. Gently but firmly push down between the filling, sealing the pasta and ensuring that there is no trapped air. Cut into squares using a pastry wheel, crinkle cutter or a sharp knife. Transfer to a floured baking sheet and cover with a tea towel.
Cook the pasta in a large pan of salted boiling water for 2–3 minutes until al dente. Drain thoroughly, return to the pan and toss with the melted butter. Divide between 4 warmed serving plates and serve at once with a scattering of Parmesan shavings and sautéed wild mushrooms, garnished with herb sprigs.
For chesnut mushroom & walnut ravioli, use 250 g (8 oz) chestnut mushrooms and 100 g (3½ oz) walnuts instead of the wild mushrooms.