Twilight Coven Philippines

There are 6 more days to go until the release of Breaking Dawn!


Starting today until Sunday, Twilight Coven Philippines will be counting down to the release of Breaking Dawn on August 4 by posting articles/features that will celebrate the Twilight Saga, the fandom, and Edward and Bella's timeless romance.

Today, we will reminisce about Edward and Bella's first "date" at Port Angeles by posting a couple of yummy Mushroom Ravioli recipes. Who knows, some of you may want to cook these for your respective Edwards and Bellas. ;)

CYN'S WILD MUSHROOM RAVIOLI

Ingredients

For the Filling
* 1/4 cup sliced shiitake mushroom
* 1/4 cup sliced oyster mushroom
* 1/2 cup sliced cremini mushroom (baby portabella)
* 1/2 cup sliced white button mushrooms
* 2 cloves garlic, sliced
* 1/4 cup butter
* 1/4 teaspoon fresh ground black pepper
* 1/8 teaspoon sea salt
* 1/4 teaspoon onion powder
* 1/4 teaspoon garlic powder
* 1/8 cup beef broth
* 1 tablespoon olive oil
* 1 cup ricotta cheese
* 1/4 cup parmesan cheese
* 1/2 cup of coursely chopped mixed mushroom

For the Ravioli
* 3 cups unbleached white flour
* 1/2 teaspoon salt
* 2 eggs
* 1/2 cup water

Directions

Filling:
Melt butter in pan.
Add olive oil to melted butter.
Add mushrooms.
Let mushrooms sweat until they release their juices.
Add pepper, salt, and onion/garlic powder.
Add 1/8 cup beef broth and let mixture reduce.
Once reduced, remove from heat and let cool.
Add cheeses to blender/food processor.
Add cooled mushroom mixture to cheese.
Blend together until smooth.
Add more broth if mixture is too thick.
Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
Set aside.

Dough:
Sift flour and salt together.
Place flour mixture on a board, making a well in the center of the flour.
Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).

Filling the Ravioli:
Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
Using your fingers, gently press dough between each dab of filling to seal it.
Cut ravioli into squares with a pastry cutter, or very sharp knife.
Allow ravioli to dry for one hour before cooking.

Cooking the ravioli:
Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
Serve hot and enjoy with your favorite cream sauce.

The next recipe is simpler than the first, but is also richer (read: cholesterol! ack!).

WILD MUSHROOM RAVIOLI WITH HAZELNUT BUTTER SAUCE

Ingredients
1 package square wonton wrappers
1 tablespoon olive oil
12 oz mixed mushrooms
1 shallot, minced
1/4 cup chopped parsley
2 tablespoons tomato paste
salt and pepper, to taste

For sauce:
6 tablespoons butter
1/2 cup hazelnuts, roasted, skinned, and chopped

Directions
Heat oil in skillet. Add mushrooms, and cook until most of liquid is gone (maybe 5 minutes). Push mushrooms to edge of skillet, and add shallot to center. Cook for 1-2 minutes.

Add tomato paste and stir until well combined. Add parsley, season with salt and pepper, and sauté for 1 more minute. Remove from heat and let cool.

Bring large pot of salted water to a boil.

Place a small spoonful of cooled filling on wonton wrapper. Brush edges lightly with water, and top with another wrapper. Carefully seal edges, pressing as much air out of the center as possible. Repeat until all of the filling is gone.

Add to boiling water 4 or 5 at a time (you don’t want them to stick together) and let cook for about 3 minutes. Remove with slotted spoon and drain well. Repeat with remaining raviolis.

For sauce, heat butter in small saucepan until barely browned. Toss in hazelnuts. Drizzle over ravioli and sprinkle with parmesan.

If you're not as experienced around the kitchen as Bella is, then you might want to try the Mushroom Ravioli dishes in the following Metro Manila restaurants:

• Chelsea Market and Cafe at Serendra has this soup dish: Truffled Creamy Green Pea and Mushroom Ravioli
• California Pizza Kitchen has Portobello Mushroom Ravioli
  

So, how about you, Twilighters? Do you have any homemade mushroom ravioli recipes that you would like to share with us? Or maybe you know of other local restaurants that serve mushroom ravioli? Feel free to comment. :)

*mushroom ravioli photo by maes2rah on flickr