Chef Gord Harris - Tapastry - Nov. 17, 2014

Ravioli filled with wild mushrooms and goat cheese with a white wine basil cream sauce

Ravioli dough

  • 2 cups flour
  • 1 Tsp Salt
  • 3 eggs
  • 2 Tbsp olive oil

Combine all ingredients into stand mixer and mix with dough hook until smooth. Allow to rest in  fridge.


Wild Mushroom filling.

  • 15 cups of a good blend of wild mushrooms, Chanterelle, porcini, oyster, shitake, portabella.  
  • Goat Cheese
  • Minced Shallots
  • Garlic
  • Olive oil
  • White wine
  • Heavy Cream
  • basil chiffonade.

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