Having duly popped into Waitrose and bought the right (00) pasta flour, we made a batch of egg pasta and with it constructed a whole load of ravioli filled with that mushroom pate I made at the weekend. This of course would not have been possible unless we had repossessed the pasta-machine which we had lent/given to one of our daughters a couple of years ago. Neither she nor we had used it much, and we agreed that we would have another go with it before deciding if we should buy a new one. Based on the results we achieved yesterday, I think we'll be making pasta quite often now, so maybe it is time to invest in a new machine.
With 2 large eggs and 200g of flour we made enough pasta for 40 ravioli - TWO trays-worth, not just the one pictured below. This should tell you that we managed to get the pasta nice and thin!
They were definitely not perfect ravioli, but for a first attempt I think they were not too bad, and they certainly tasted nice. When the mushroom pate ran out, we made a small batch of Tagliatelle with the last of the pasta:
I also made a meaty sauce to serve with the ravioli, striving to emulate the intensely savoury sauce that we had eaten at the cookery school last Saturday. I used pork sausage meat (with no rusk), smoked pancetta, onions, carrots, celeriac, Celery Leaf stalks, home-made tomato sauce and beef stock. Additional flavourings included Bay, Sage and Oregano, as well as the usual salt and pepper. Last but not least, I added a third of a bottle of good red wine. All this was cooked for 3 hours, in a cast-iron casserole, over a low heat. Though perhaps not quite as good as the one our instructor Carmela made on Saturday, the resulting sauce was really good! I think maybe the key ingredient was the wine. Normally when making this sort of sauce I would only use about one glassful, but this time I used a lot more.
Inspired by the success of the mushroom-filled ravioli, today I went out fungi-foraging again, hoping to find some mushrooms to go in a pheasant casserole that Jane is making. This is what I got:
The creamy / orangey-coloured ones are Hedgehog mushrooms (I have removed the spines), and the others are Brown Birch Boletes.
As well as the edible mushrooms that I gathered, I also saw quite a lot of other fungi, which I photographed. Here are some of them:
|White Saddle - Helvella crispa|
|Juvenile Amanita - possibly Amanita Muscaria (Fly Agaric)|
|Not known - looks almost like a white Chanterelle! [Edit: I now believe this to be a Miller]|
|A Tametes ("Turkey tail") fungus - exact type not known|
|Possibly Calocera viscosa?|
|Brown Birch Bolete|