Pork and Apple Ravioli with a Creamy Mushroom Sauce

Updated: Oct 19, 2021



Third on the challenge of coming up with four different types of ravioli in a week for my sister is the Pork and Apple Ravioli. We had these with a creamy mushroom sauce, just like the Pumpkin and Sage Ravioli on night one, but this time I added some apple cider vinegar and Spiced cacao to the sauce to match the other flavours. These came out really nicely.


Ingredients:

For the Pasta:

2 1/2 - 3 c flour

3 eggs

2 tbsp apple sauce

1 tsp thyme

Pepper


For the Filling:

2 tbsp olive oil

250-300 g pork, minced

1 c apple sauce

1 large red onion, minced

1 tsp cinnamon

1 - 1 1/2 tsp tandoori powder

1/2 tsp Aloha Spiced Cacao


For the Sauce:

2 tbsp butter

1 c mushrooms, chopped

1-1 1/2 c milk

1/4 c apple cider vinegar

1 tsp Aloha Spiced Cacao

Nutmeg, freshly grated


1) In a large skillet, heat the oil for the filling and sauté the onion. When it is soft, add the pork, cooking until the meat begins to brown. Add the other ingredients for the filling, stirring regularly, until it all comes together. Taste test and put aside to cool.


2) Meanwhile, place flour in a large mixing bowl. Grind in pepper and add thyme. Make a well in the flour and crack in the eggs. Add the apple sauce and mix the flour into the apple and eggs gradually with a fork, to form a soft, elastic dough.


3) Pass fist-sized pieces of dough through progressively higher settings on a pasta maker until as thin as possible. Use a ravioli mould to make hollows in the sheet of pasta and place 1/2 tsp of filling in each. Place a second pasta sheet over the top, seal and cut. (alternatively use a ravioli cutter).


4) Bring a large pot of water to a rolling boil. In the meantime make a roux. Melt 1 tbsp butter in a saucepan. Stir in flour, and then add milk bit by bit, stirring well. Add the vinegar and Aloha Spiced Cacao. Sauté mushrooms in the remaining 2 tbsp butter and add to the sauce. Salt and pepper to taste.


5) Boil ravioli in batches for 4-5 minutes at most. Fresh pasta doesn't take long! Drain and serve with some sauce.


These were really tasty, and I feel that they were a worthy inclusion in this challenge. I might have done a different sauce for these, except that one of the conditions of the challenge was to try and use only a couple of different doughs and a couple of different sauces, using the fillings for the variation for the most part. As we had these all in a row, I've added some variations, but I do feel that the variations would be easy to add in even with four different types of ravioli going at once.


A note on the challenge of making ravioli. I struggle to get them to not stick to each other or whatever surface they are on between making and cooking. The longer they sit, the more problematic it can be. I've tried using flour or cornstarch. I try to avoid plastic wrap as much as possible so that is out. As far as it goes, the corn starch works quite well, probably better than the flour, but it is hard to get good enough coverage to avoid any sticking and tearing in the ravioli. Part of my problem is also my lack of counter space in the kitchen. I have to make these in the dining room on the table and then transfer them, which is easiest done on cutting boards, but then limited space means that it is more tempting to stack them up... If any one has any better ideas, I'm all ears!



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