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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Friday, January 27, 2012

Mushroom Ravioli by Steven Dolby













(Serves 1 person)
100g Tipo 00 pasta flour
1 cage free organic egg
Salt (pinch)
RAVIOLI FILLING
1/2 Medium shallot
85g Mushrooms (your choice)
1 Garlic clove
Fresh Italian flat leaf parsley (to taste)
Fresh chives (to taste)
Grated nutmeg (pinch)
Lemon zest (pinch)
Parmesan cheese (to taste)
Double cream (dash to bind)
Olive oil
Salt & pepper
MUSHROOM SAUCE
1/2 Medium shallot
3 Mushrooms (your choice)
1/2 Garlic clove
1 Cup vegetable stock
Fresh chives (to taste)
1/4 cup double cream
Fresh basil (to taste)
Olive oil
Salt & pepper

© STEVEN DOLBY



12 comments:

  1. Hi Steve! I tried this recipe and the family loves it! Thanks for sharing! You have a new follower!

    You might want to check out my post on this recipe here:
    http://chefandsommelier.blogspot.sg/2013/05/mushroom-ravioli.html

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  2. Hi Steve, may I ask if these mushroom ravioli can be made one day in advance? do I freeze them? Pls advise... Thanks!!

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    Replies
    1. Yes you can freeze them. Sprinkle semolina on the bottom of a pan or plate and wrap well.

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  3. Can I use seomlina flour instead of tipo 00?

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  4. Can I sub semolina flour for tipo 00

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  5. I want to give it a go this coming weekend! It looks delicious!

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  6. I've just found this recipe a couple of days ago when I was googeling for a new filling for ravioli. I'm going to try it tonight! Looks amazing, I hope it also taste like it looks ;-)

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  7. Make it this monday for third time! Love this recipe, thx!

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  8. Great recipe! Would it be a good idea to add truffle oil to this sauce? And if so at which point? Thanks!

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  9. I'm going to give this a go when my pasta machine arrives to my post then i be starting this, how long does it take to the pasta?

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  10. been looking for some basic mushroom ravioli so i can try for my first time at making a mushroom ravioli, thank you steve!

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