Tonight I’m making my take on one of ‘Twilight’s famous dishes, mushroom ravioli. I made homemade pasta, a mushroom and parmesan filling, and a brown butter sage sauce, everyone loved these!
Mushroom Ravioli Filling
8oz Portobello Mushrooms
1 Yellow Onion
2 Cloves Garlic
1/4 Cup Parmesan Cheese
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Eathan’ Everything is where I vlog everything I eat, cook, and bake—from family recipes to holiday favorites, date night dinners to on-the-go adventures, and more. My goal is to record as much as possible in hopes of creating what I’m calling my “Digital Recipe Box”
#mushroom #sage #ravioli
Just because I’ve packed up all of my Halloween dishes and we had our vampire prevention meal yesterday, doesn’t mean we’re done with vampires just yet. If you saw the vlog the other day where I made the limeade and the pasta dough, which side note, probably should have made this yesterday. It just it’s oxidized just a bit, but I know it’ll still taste good. I am gonna be surprising Ellen with going to see Twilight in the theaters. She’s always asks every time. She’s like, “Can we watch Twilight?” And I’m like, “I don’t really like Twilight from what I’ve seen. I haven’t really seen it. So maybe it’ll be good in the theaters. It’s just not my type of movie. But there is a signature dish or a dish that’s pretty important. Once again, I’ve never seen the movie, but there is such thing as a um let’s see what it’s called. It’s a specific dish served at Bella Italia in Port Angeles, Washington. Um, which was featured in the book. So, it’s a mushroom ravioli, and that’s what we’re going to be making today. It may be hard to tell on camera, but this is definitely a lot darker than it once was. It’s going to be fine. What I’m thinking of doing is actually a little twist. I I looked at a picture. In fact, let’s see. This is like the uh picture of what it looks like. And I’m going to do mine a little bit different. Instead of like a cream sauce, I’m not big on Alfredo. I’m going to do a brown butter sage. I feel like that’s going to be really good. And the first thing though is to actually make the filling. So, I’ve got mushrooms here. I learned my lesson from making that wild rice soup and I decided there’s got to be a better way to cut mushrooms. And there is. Turns out you just put them in the food processor. So, I did that. Got a quarter of a large onion here. And then just two cloves of garlic because we had a lot of garlic yesterday. Time is weird and I can’t really remember if it was last year or if it was just the beginning of this year. I want to lean towards last year. I had made Ellen individual like beef Wellingtons because she went abroad for a semester in London and I was like, I want to make something fun. I’ve never made a beef Wellington. But I made like the mushroom uh duxel. I think that’s what it’s called. And the one thing I learned about that is mushrooms have a ton of water in them. So, I’m going to use my big pan here. Even though this is not going to be a lot of filling just because I need some of that to evaporate out before we actually put it into the pasta. Just put the onion into the sauté pan with a little bit of olive oil. Going to let these cook down until they’re translucent and then we’ll build some of the flavors up with the other ingredients. Add in the garlic next. All of the mushrooms. At this point, you can hear that sizzle. That’s the steam or I should say the water coming out of these. Do you notice all the water pooling up right here and evaporating? And also mushrooms kind of have like they suffer from the same spinach effect because this definitely looks like less mushrooms than what I put in. But I’m going to hit it with a little bit of 500 right now and we’ll give it a taste. Got a little spoon here. That’s pretty good. I think it just needs a little bit more. Maybe maybe both salt and pepper. And I’ll just let it keep cooking down because it’s still a little watery. I’ve got the mushroom mixture just on low heat so I can start sheeting out my pasta. It is definitely well hydrated. It’s going to need some flour. And I have to do my pasta on this table because it’s the only one that the clamp goes onto. So, I also have some good leverage with this, but I think I’ve done this on the blogs before. If not, here we go. Whenever I do pasta, I like to just divide it into four sections. It’s easier to work with. So, we’ll just get rid of those guys for the moment. Start with this one. And this is going to be my guide. I have this ravioli maker that I rarely use, but it actually it will be perfect because if I can get a full sheet out of this, it’ll just drape over the sides. So, I got to get myself a little bit of flour. And I just put a little on the table. a little on the dough. Just don’t want it to stick. And I’ll kind of just thin this out. You can see how malleable, that’s a fun word to say, malleutable it is. And I start with the biggest setting. For me, that’s a seven. Yeah, seven. And then we just crank. Use your hand on the bottom to kind of support it a little bit. And I always go twice with the same number. So two times with seven then all the way down to thin. Truth be told, everything is coming together a lot easier than I thought it would and a lot faster at that, too. So, the pasta is all sheetated out. I did each of the four little sections and got four sheets. And I don’t know what I was on about earlier because that’s pasta color if I’ve ever seen it. Maybe it looks different in the plastic wrap or the lighting was weird. Hey, if we’re sticking to weird lighting and the theme of this video, Twilight’s got some weird lighting. Everything has like a blue tint to it. But here’s the filling. So, I would say that’s yielded me probably one cup of mushroom filling. That’s the onions and the garlic. And then I was born in Minnesota, still live in Minnesota, but I am a cheese head. I love so many different types of cheeses. And we have this. I don’t even know what do you guys call this style of parmesan cheese. But I’m going to kind of cut it a little bit with this because well, there’s not a lot of filling in there. And again, I just I love cheese. So much so I feel like it would be unfair to not try a little bit. Oh yeah. Yum. I like that. From everything that I’ve gathered about watching videos on this thing or just the instructions on this thing, we’re going to place a sheet of pasta onto this little metal piece. And then you take this as kind of the little hole maker. So those little things should Yep. leave some indents. And this filling is too thick to actually pipe it in there. So, I’m going to do maybe my little spoon. Let’s just Yeah, let’s just do a little spoon. I don’t know how much. I don’t want to do too much because it’s quite strong. And then we can get more ravioli, too. Maybe just a little bit like that. Once they’re all lined, now I’m going to brush them with just a little bit of water to get that second sheet of pasta to stick. And I want to get all the sides because that’s where I have a lot of problems. They like bust open. So, no busting today. And now I’ll take a top sheet of dough and carefully just place this over like so. I think I’m supposed to just press down. All right. Okay. This is so exciting. All right, now I’m going to flip them over. Okay, a little bit of sticking on the back ones, but I have never gotten it to work that good. Oh my god. Call me Rana, everybody, cuz I can make a ravioli. Look at that. I’m so happy with these. The second round is the the two rows on the right, which definitely have made or have come out a lot more cleaner. A lot more cleaner. more cleaner. They just look better. How about that? But I felt like 12 ravioli was definitely enough for one person. So, I just did the two rounds. There’s a little bit of extra filling, but that’s okay. And there was some extra pasta. But this is my favorite thing about making homemade pasta is making super pasta. I just got some boiling water, and it takes like 2 seconds. It’s so good. Maybe more like a minute, two minutes. Look at that super noodle. This stuff has no reason being this good, but it is just like it’s hot. Let’s aim for a 530 dinner. So, I’ve got my butter. I just did one stick that I’m going to just brown. And I’ve got some sage here. Just toss that in there. I need this to be completely done before I start the pasta. I’ve got the water boiling and the pasta out, but these only take like two minutes. So, this needs to be done because I’m going to immediately transfer them from here into here and kind of make this sauce. I also got to get the cheese and the heavily salt this water cuz there’s no salt in the actual pasta dough. Can you see all those little bits forming there? This is right about where I want to take it. The sage has shriveled up as well. Hopefully there’s some good flavor in this butter. But I’m just going to turn this off the heat. Let that be. And my pasta is almost ready. This is just a clip for me cuz I find this satisfying. Right. Pasta going in. I’m going to do it all at once. Oh, yeah. Get in here. Now, watch it. That one’s yours. Okay. Put it Put it in there. All right. Like I mentioned, this is going to take 2 minutes. I’m going to call these good. So, we just transfer them over. Oh, hello. So here we got Ellen working. What I don’t know. We got Ellen working here on the sauce. Oh yeah, that looks good. How many would you like? Cuz I thought we were going to have 12 each, but that seems like an insane amount. Just put it on the same plate. We’ll share them and then you can give the rest of your day. Okay. Do you remember which one was yours? No. I wonder if I could actually watch it back and find out which one it was. I don’t think so. Trace it back. I’ll have you know. Looks like actually good. It was a quote that my dad just said, but uh always serve the lady first. There you go. Enjoy. Here’s the shot for the vlog. Look at that. All that brown. It looks like French toast, which now makes me want French toast. But uh yeah, that looks so good. A little bit of parmesan. I love sage. And I’m going to get myself a fork now and join Ellen at the table. The lighting is just bad, so I was over here. But yeah. Yo. Hey. No. No. Come back. Come back. Come back. I was just filming that last clip and then Oh, someone already scooped up all the rest. All right, my turn to eat. You guys want a bite of this? This was definitely a sleeper dinner. Did not expect the rave reviews that this got. I mean, it is it is good, but I was like, it always happens like this with YouTube videos, with dinners, the ones that I don’t really plan, the ones that are on a whim, they’re always the most popular. Maybe that’s a a lesson to me. But this is really, really good. I love the brown butter aspect of it and just keeping that as the sauce. It lets the filling shine through and the parmesan is a wonderful addition. I’m happy with this. Very, very happy with this. Look at that CPC, baby. Clean plate. But with that being said, thank you so much for watching this video. Hope you enjoyed and I’ll see you
1 Comment
That’s sounds so good!