April 28, 2012
Grilled Mushroom ravioli- Best Season, Spring
Serves 4 adults as appetizer
2 packages of Ohio City Pasta Mushroom and fontina ravioli from the Westside Market
½ bottle of red wine (a burgundy or zinfandel)
2 oz. Mackenzie goat cheese
1 bunch fresh local asparagus (Muddy Fork Farm used at demo)
½ lb. assorted mushrooms (Killbuck Valley used at demo)
¼ lb. wild ramps (Foraged- You can buy from us-White Squirrel farm)
Olive Oil as needed for brushing ravs
Salt and pepper as needed
Pour the wine in a sauce pot and reduce by 2/3rds to a syrup consistency. Set aside.
Make sure your pasta is frozen and keep it all in one section (6 in each). Get your grill to a medium heat for the pasta and another section very hot for the rest of the ingredients. Brush the pasta lightly with olive oil. Place the pasta on the grill and don’t mess with it for about 3-5 minutes. Wait until you see it start to color on the edges and curl slightly. Using a spatula carefully flip the pasta and cook for another 3-5 minutes. Transfer to a tray and let cool for 2 minutes. Cut with a knife.
On the other part of the grill you can cook the mushroom, asparagus and ramps. Toss each ingredient with a little bit of olive oil, salt and pepper. Using a pair of tongs manipulate each ingredient to the grill so they don’t fall in. You can use one of those clever pans to keep this from happening. I like to sometimes use a cedar plank for the smaller shiitake mushrooms. As each item is browned you can transfer it to a tray and rough chop it, then toss it in a large mixing bowl along with the ravioli and 1/2 of the wine reduction.
Place the “Toss” on plates making sure to get a good ratio of ingredients on each plate. Top off with some goat cheese and drizzle with remaining wine reduction for a sexy presentation.
For some variations you can add toasted pine nuts and dried fruit such as cherries, cranberries, currents or raisins.
April 8, 2012
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