RECIPES FROM OUR STORE

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.