future poet (poetofthefuture) wrote in vegancooking,
future poet

Japanese-inspired ravioli (soba, stuffed with inari and oyster mushrooms in a cucumber sauce)

Aufie wonders, what can be done with this new ravioli maker?

Soba dough:
Knead together:
1/2 cup water
1/3 cup buckwheat flour
2/3 + 1/2 cup unbleached all purpose flour
1 tsp. salt
until dough forms. Keep kneading for about ten minutes. Let the dough relax at room temperature for at least 15 minutes. Then break off pieces and work them through a pasta machine until you reach your desired thickness.

Inari and oyster mushroom filling

While the dough was in its 15 minute time out, I sauteed in a tiny bit of oil:
10oz can of inari, squeezed dry and chopped fine
1/3 lb. oyster mushrooms chopped fine

When that was going strong, I added some crumbled dried wakame, a dash of sake and soy sauce, then cooked that liquid off. The added some ginger power, stirred well, and turned off the heat.

Cucumber sauce

Time remaining, I filled the food processor with:
1 hothouse cucumber
juice from 1 lemon
2 green onions
small handful of wakame (reconstituted in some of the inari liquid)
dash of ginger powder
dash of wasabe paste
salt and pepper to taste

and blended until smooth.

Now back to the dough. I rolled it out, as mentioned above, and fitted it into the ravioli maker.

Added the filling, covered with the second layer of dough, and popped them out into a floured surface while waiting for the water to boil.

Added them to boiling water, and stirred until they floated (about a minute). Covered with the lid, turned off the heat, and set the timer for five minutes.

Drained and served . . .

. . . with sauce

"No, that's not flour on my face. I was . . . eh . . . trying out for Memoirs of a Geisha . . . "

My dog has the best ideas.
Tags: pasta
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