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MUSHROOM ‘RAVIOLI’ WITH SHALLOT SAUCE AND GRILLED SPRING ONIONS

These ‘ravioli’ are made with dumpling wrappers rather than pasta. They are very handy to have in the freezer for when you want to make this modern version of ravioli. It’s the perfect way to practise your ravioli-making skills without having to make fresh pasta. This whole dish is also dairy-free and egg-free.

Serves: 4 (makes 12 ‘ravioli’)

Preparation time: 35 minutes, plus cooling

Cooking time: around 1 hour 10 minutes

24 gyoza wrappers

1 bunch of spring onions, roots trimmed off

1 tbsp olive oil

sea salt

FOR THE MUSHROOM FILLING

1 tbsp vegetable oil

1 shallot, finely diced

2 flat-cap mushrooms, finely diced (around 175g)

2 sprigs of thyme

1 bay leaf

15ml Madeira wine

FOR THE SHALLOT SAUCE

2 tbsp vegetable oil

4 shallots, finely sliced

4 tbsp balsamic vinegar

400ml coconut milk

To make the mushroom filling, heat the vegetable oil in a large saucepan over medium heat. Add the diced shallot and cook for 7–10 minutes, until soft but not brown. Increase the heat to medium-high, add the mushrooms, thyme, bay leaf and season well with sea salt. Cook for about 10 minutes until all of the liquid from the mushrooms has evaporated, then add the Madeira and cook until it has evaporated. Remove the thyme sprigs and bay leaf and place the mushroom mix in a container. Cover and chill.

To make the shallot sauce, heat the vegetable oil in a medium saucepan over medium-high heat. Add the sliced shallots, season with sea salt, and cook for 5–7 minutes, stirring regularly, until they are a deep golden colour. Add the balsamic vinegar and simmer until all the liquid has evaporated. Add the coconut milk and simmer for 5 minutes. Place in a blender and blitz until smooth, then pass through a fine sieve into a bowl to remove any lumps.

To make the ravioli, gently brush the outside edges of one of the gyoza wrappers with a little water. Place a scant tablespoon of the mushroom filling in the centre and place another gyoza wrapper on top. Press the edges to seal, making sure you remove any air trapped inside. Continue with the remaining wrappers and filling until you have 12 ravioli. Arrange them in a single layer in a steamer set over a pan of boiling water (you may need to steam them in batches, keeping the cooked dumplings hot while you cook the rest). Steam for 5–7 minutes.

For the spring onions, heat a griddle pan until smoking. Drizzle the trimmed onions with the olive oil, season and grill until just blackened.

Serve 3 ravioli per portion, with the shallot sauce and grilled spring onions.