Sometimes, just occasionally, I like to indulge myself. Today I brought home a very indulgent bounty from my local markets on Addison Road in Marrickville: a bag of beautiful mixed brown mushrooms, Pepe Saya butter and some delicious chèvre. Oh, the possibilities!

I love mushrooms. And they go so well with both butter AND chèvre. So I had to make something special to make the most of my delicious market harvest... Why not bring the good old pasta machine and make some homemade ravioli? Why not indeed!

I am very impressed that almost all the ingredients in this dish came were locally grown and/or made - Pepe Saya butter from Tempe, cheese from Jindabyne, local mushrooms, a homegrown lemon and fabulous Uncle Steve's olive oil from Picton.

Mushroom and Chèvre Ravioli in Walnut and Butter

• homemade pasta dough (I used 200g 'tipo 00' flour with 2 eggs, with some cracked black pepper) in two sheets - one rolled out slightly more thickly than the other, such as number 8 and 9 on a pasta machine
• 300g mixed brown mushrooms, finely chopped
• 100g chèvre (goats cheese)
• handful walnuts, smashed
• good quality cultured butter
• olive oil
• grated parmesan and fresh lemon juice, to serve

1. Gently fry the mushrooms in a little butter and olive oil for 5 minutes, or until most of the moisture has evaporated from the mushrooms. (You don't want your ravioli to have soggy bottoms!)

2. Allow to cool completely then mix in the chèvre and some pepper. Some roasted garlic might be nice too, if you feel like it.

3. Place teaspoons of mixture onto the thicker pasta sheet and cover with the thinner sheet. Gently press the dough around the filling, pushing out any air bubbles.

4. Use a pasta-bike or ravioli cutter to cut the pasta parcels out.

5. Drop 7 or 8 at a time into boiling salted water and cook for 5-6 minutes or until the dough is just cooked.

6. Melt butter in a large pan and add some olive oil and the walnuts. 

7. Spoon the buttery mixture over ravioli and top with grated parmesan and a squeeze of lemon to serve.


Liv Mackay is regular blogger for the MasterChef Food Hub and at scoffandquaff.me