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  • Olive Magazine

    The perfect start

    Dec 02, 2021 5 minutes
    Recipes ADAM BUSH Photographs HELEN CATHCART

    Wild mushroom ravioli

    These is a great make-ahead starter – prepare the ravioli in advance (you will need a pasta machine), then freeze and cook straight from frozen. Any pasta offcuts can be cut into ribbons, dusted with lots of semolina, weighed out into 100g portions and frozen, too – you’ll have fresh pappardelle that you can cook from frozen in just 3-4 minutes.

    1 HOUR 30 MINUTES + CHILLING + RESTING SERVES 4 AS A STARTER | EASY | V

    unsalted butter 100g
    wild mushrooms 250g
    lemon 1, zested, plus a squeeze of juice
    whole black peppercorns ground to make ½ tsp
    flat-leaf parsley a few leaves
    parmesan grated, to serve (optional)

    PASTA DOUGH

    00 flour 300g, plus extra for dusting
    eggs 2
    egg yolks 4or for dusting

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