Chanterelle ravioli

It is chanterelle time here in Sweden and as it is one of my favorite mushroom I cook with it as much as possible.  The best is to just fry them in some margarine and serve on toast but you can’t do that all the time. Here is one of my favorite things to do with them.

Chanterelle Ravioli (serve 2)

2 cups flour (semolina/wheat/durum)

1/2 cup cold water

2 tbsp olive oil

1/2 tsp salt

Mix all the ingredients together and work into a firm and elastic dough, takes about 3-5 min. Roll the dough out to thin sheets, about2 mm thick. I use a pasta maker but you can do it with a rolling pin also.

1 cup finely chopped  chanterelles

1/2 cup finely chopped charlotte onion

1 tsp chopped rosmary

1/3 cup crumble firm tofu

Fry the chanterelle, onion and rosemary slowly in some olive oil until all the moist is gone and the mushrooms start to brown, taste with salt and pepper. Remove from heat and let the mix cool down a bit and then fold in the tofu.

If you use a ravioli pan you know what to do, if you don’t have one put a sheet of past dough on a floured board. Put a heap teaspoon of the chanterelle mix about an inch a part. Put another sheet of dough on top of it and press around the small mounds and try and squeeze out  all the air. With a sharp knife, cut around the mounds into squares, about an inch in size. let them rest for a few minutes before you boil them in a large pot with really salt water (pasta need salt) for about 3 min.

Serve with more fried chanterelles, some olive oil and crushed black pepper.

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2 comments

  1. That looks delicious.

  2. Aileen

    Could you email me the brand name of mustard used in the photo of the Pea Soup.
    It was in a glass jar with an orange lable.
    I would love to find it.
    Thanks , Aileen in Nova Scotia

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