Zucchini Stuffed Pasta with Parmesan, Garlic and Chanterelle Mushrooms

September 23 2010
Posted in Recipes - Seattle Recipes

Make a basic pasta dough and set aside.

1. Dice about 2 cups of fresh zucchini into 1/2 inch pieces.

2. Mince 1 tablespoon shallots and 1 teaspoon garlic.

3. Chop 1 teaspoon fresh basil and thyme.

4. Pour 3 tablespoons olive oil into a hot saute pan, and add shallots and zucchini. Cook for several minutes until well heated.

5. Add garlic and thyme and cook on low heat until soft, tender and cooked through. Add fresh basil towards the end of cooking. Remove veggies   from heat. Puree in food processor or blender. Season with salt and pepper. Set aside to cool.

6. Place 1/4 cup of whole garlic cloves and 2 sprigs of fresh thyme on foil and drizzle with olive oil. Close up foil packet and bake in 325 degree   oven for 45 minutes to 1 hour until very soft. Set aside.

7. Halve 1 cup of chanterelle mushrooms (or other fresh wild variety) and sauté in melted butter over moderate heat until golden and slightly caramelized. Season with salt and pepper and remove from heat.

8. Roll out pasta dough into thin sheets (use the second to lowest setting on your pasta maker). Using a biscuit cutter or pastry roller, cut out large circles or rectangles so you have two pieces for each ravioli.

9. Place 1-2 tablespoons of zucchini puree in center of pasta circles or rectangles.

Dampen edges of pasta with a fingertip moistened with water and cover with remaining pasta sheets, press firmly to seal and place on lightly floured baking sheet. Set in freezer until firm to touch. (Make a few extra to allow for breakage and tasting for doneness)

Bring large pot of salted water to a boil and then reduce heat to a simmer. When pasta is frozen, drop into water and simmer for several minutes until cooked through. (Check for doneness). Heat mushrooms with roasted garlic in saute pan. Place pasta in center of dish or bowl and top with mushrooms and garlic. Grate fresh Parmesan cheese over the top and drizzle with extra virgin olive oil. Serve.

More Zucchini Recipes from Chef Bill Morris

Grilled Zucchini Tartine

Zucchini-Wrapped Local King Salmon with Green Zucchini "Relish"