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Cranberry & Mushroom Cavatelli

  • Preparation:
    45 minutes
  • Cooking:
    15 minutes
  • Servings:
    4
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Frédéric Laplante
Frédéric Laplante Chef & owner of Légende par La Tanière

Ingredients

Pasta

  • 1 1/4 cup (300 g) flour
  • 1/3 cup (100 g) flaxseed
  • 1lb (500 g) buffalo ricotta
  • 1 teaspoon (5 g) of salt
  • vegetable oil, as needed

Oyster Mushroom & Cranberry Sauce

  • 2 Tbsp. (30 ml) vegetable oil
  • 1 cup (100 g) fresh oyster mushrooms
  • 1 cup (150 g) dried cranberries
  • 1 cup (250 ml) chicken stock
  • 1/4 lb (120 g) grated cheddar cheese
  • 1 Tbsp. (15 ml) butter

Preparation

 

  1. Pass flour through a sieve.
  2. Grind flax seeds to powder.
  3. Mix all ingredients and hand knead the dough, about ten minutes, to obtain firm consistency.
  4. Let the dough rest in the refrigerator for 30 minutes.
  5. Cut the mixture in half and roll the dough by hand to form a cylinder, then cut into small, 3-cm pieces and roll pieces with a fork to give them their shape.
  6. Drop the cavatelli in salted, boiling water until they rise to the surface.
  7. Drain, arrange on a plate and add a little oil to avoid sticking together.
  8. Heat oil and sauté oyster mushrooms until golden and crisp. 
  9. Add cavatelli and dried cranberries. Mix.
  10. Add the chicken stock and reduce.
  11. Season.
  12. Add the butter to bind everything.
  13. When serving, divide into 4 portions, finely grate cheddar on each portion and garnish with fresh lettuce leaves.