Wild Mushroom Cricket Ravioli 

Equipment

• Stand mixer
• Pastry bag (optional)
• Spice grinder (for mushroom powder)

Wild Mushroom Filling  ingredients 

• 20 grams dried wild mushrooms Toasted in a 350 F oven for 15 minutes
• 20 grams CRKT powder 
• 50 grams hot water
• 280 grams ricotta
• 100 grams high quality parmesan
• 1 large egg
• ½ teaspoon salt
• fresh nutmeg, to taste 

Filling preparation 

• For the filling, pour the water over the mushroom and CRKT powder and salt, then mix with the ricotta, parmesan, nutmeg (if using) and egg. Pack the filling into a pastry bag, or use two spoons for making the ravioli. 
• A pastry bag is much faster. If your filling seems rough, or has chunks of parmesan in it, consider buzzing in a food processor to make it smooth.

Notes

• Toasting 

Toast dried mushrooms at 350 for a few minutes in a skillet--just until they're aromatic.

• Sauce 

We served our ravioli with a truffle tarragon cream sauce. 

• Application

The filling can be used to make any stuffed pasta including lasagna.