Matcha Mushroom Tarragon Ravioli

July 27, 2016

While we love sweets, sometimes the sheer plethora of matcha dessert recipes on the Internet sends our taste buds looking for something a little saltier, something a bit more on the savory side. Let’s change it up - our latest dish lets us enjoy matcha's deep umami, earthier tones in a beautiful dinner dish. While certainly a modern update, matcha ravioli brings an awesome color pop to your spring or summer menu, and stands out on a dinner table or at your next luncheon or potluck. Matcha’s velvety, grassy undertones pair perfectly with lemon and cheese, and the ravioli delivers a perfectly balanced pocket of deep flavor in each bite. Mushrooms add a satisfyingly meaty element. Dress your ravioli up with crisp farm lettuces, and enjoy your modern #MatchaMoment! 

 

Recipe: Matcha Mushroom Tarragon Ravioli

Recipe by Mizuba writer Nicole Oda 

Ravioli Dough

Ingredients:

• 1 1/2 cups of flour (any variety of your preference)
• 2 eggs
• 2 tablespoons 100g Culinary Organic Mizuba Matcha
• 1/4 tablespoon salt
• 1 tablespoon water
• 1 egg, lightly beaten
• Additional water as necessary

 Method:

• In a bowl combine flour, matcha, and salt.  Make a well in the center of the mixture, and add in eggs. Beat gently with a fork, and incorporate into the rest of the dough. Add additional flour if the dough is too sticky, or add water if the dough is too dry.  Once it is well mixed, remove the dough onto a floured flat surface. Shape or roll the dough into a ball.  This can be sticky, so keep the flour handy to apply to your hands before and during the shaping.  Cover the green orb with plastic wrap and let stand for thirty minutes.

 

Mushroom Tarragon Filling:

Ingredients:

• 1lb crimini mushrooms
• Olive oil
• 2-4 garlic cloves minced
• Sea salt+black pepper
• 3/4 grated Parmesan cheese
• A few sprigs of tarragon
• Crushed red pepper to taste
• I tablespoon red wine vinegar

 Method:

• Set oven to 450 degrees Fahrenheit
• In a bowl, toss mushrooms with olive oil (enough to coat), red wine vinegar, and sea salt.  Spread evenly on a flat baking sheet or pan, roast for about 10 minutes in oven or until mushrooms are tender.  Remove from heat.
• After mushrooms have cooled, dice and combine in a bowl with olive oil (1-2 tablespoons), sea salt + black pepper to taste, a dash of crushed red pepper, garlic, tarragon, and cheese.  Mix well.  On an oiled skillet at high heat, sauté ingredients together (about 3 minutes). Remove from heat, but keep covered.

 

Ravioli Assembly:

• After dough has rested, remove the plastic wrap and transfer dough to a flat well-floured surface.  Cut the dough into four parts.  Take each part and roll it with a floured rolling pin until the dough is as thin as possible without cracking or breaking.
• In a small bowl, combine 1 tablespoon water with the lightly beaten egg.  Brush the egg mixture lightly on the top surface of one of the rolled dough sections.  Take the ravioli stamp (I purchased mine at a local home goods store for $5) and plan out how many ravioli pieces are to be made.  Place 1 teaspoon of filling in the center of mapped ravioli.  Make sure there is at least 1/2” between filling and edges of each ravioli piece.  This is important so the filling doesn't ooze out the side of not have enough room for the dough to wrap around the edge.
• Take a separate rolled dough section, brush egg mixture on one side.  With egg-brushed side down, place dough a top of the dough section with fillings.  With the ravioli stamper, carefully stamp down onto the dough, centering the filling in the middle of the ravioli.  Pushing on the stamper with enough pressure and a slight twist will ensure a clean cut.  Repeat this process over each filling section and repeat with the other two sets of dough.
• Once ravioli is sectioned, boil water in an appropriate size pot.  When boiling, add ravioli one piece at a time, adding a small pour of olive oil and stir occasionally so the ravioli does not stick together.  Simmer for 3-4 minutes or until cooked.  Drain pasta in a colander or transfer to a bowl using a slotted spoon.
• Add ravioli to leftover filling mixture.  Sprinkle extra parmesan cheese; cut a few lemon wedges to garnish.  Each person can squeeze lemon juice from the wedges over the ravioli for a final refreshing touch.  Enjoy!

 

 

 

 

 

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