Open Ravioli Of Wild Mushrooms
Dive into a symphony of flavors with this Mushroom and Squash Lasagna recipe. Tender wild mushrooms, savory shallots, and aromatic garlic come together with creamy squash and decadent Parmesan in between layers of delicate lasagna sheets. Topped with garlicky mushrooms and a drizzle of a rich porcini dressing, this dish is a delightful twist on traditional lasagna that will leave your taste buds dancing with joy. Serve with a sprinkle of peppery rocket and a shower of Parmesan shavings for a truly exquisite experience.
— Constant Cookbook
Ingredients
- 225g Italian 00 flour
- Maldon sea salt
- olive oil
- 2 whole eggs plus 2-3 yolks
- 500g mixed wild mushrooms
- 3 shallots , finely chopped
- 3 garlic cloves , bruised
- a few sprigs thyme
- butter
- 50g rocket
- parmesan shavings, to serve
Instructions
- Put the squash and butter in a pan with 5 tbsp water. Tightly cover pan and cook for 15 mins until the squash is just tender, but not coloured. Roughly mash with seasoning, nutmeg and Parmesan.
- Meanwhile, make the dressing. Put the chopped porcini in a small bowl with 3 tbsp boiling water. Cover with cling film and cook for 1 min in the microwave on High, then leave to cool. Mix 1 tbsp oil with the vinegar and soy, then add the soaked mushrooms with almost all of the liquid (leave the last drop behind as it might contain grit).
- To serve, boil a pan of water with the saffron and some salt for 5 mins to extract some colour and flavour. Meanwhile, fry the mushrooms in the remaining oil. When they are nearly cooked, add the garlic so that it browns and crisps, but doesn’t burn. Pierce the bag of spinach and wilt in the microwave for 1 min. Reheat the squash in the microwave, too.
- Boil the lasagne for 1 min until just tender, then drain. Put 3 little piles of spinach on 2 warm serving plates. Top each with a square of lasagne, then a spoonful of squash – spread it out a little, add a few spinach leaves, then top with another square of pasta. Continue these layers until you end up with a stack of 4 layers of pasta on each plate, then top each with a spoonful of squash. Scatter round the garlicky mushrooms, Prepare ahead
- The squash can be mashed and the dressing made up to 2 days ahead; keep them both covered in the fridge. To serve, reheat the squash in a pan or in the microwave and take the dressing out to come to room temperature generously spoon over the dressing, or allow guest to help themselves at the table, and sprinkle over some Parmesan shavings, if you like.
Cook Time
10M
Prep Time
PT45M
Yield
Serves 4
Nutrition
- Calories: 504 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.61 milligram of sodium
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