Add flour, water and a teaspoon of olive oil into a bowl.
Start combining with a spoon. Then knead with your hands, until all the flour is integrated and the dough is uniform and smooth.
Let the dough rest in a covered bowl for an hour, while preparing the filling.
Fry onion in olive oil on high heat until translucent and beginning to brown.
Add chanterelles and fry until they shrink and give off liquid.
If using chanterelles that are not fresh and moist but dry and light, add 2 tablespoons of water to rehydrate them and bring out their full flavour.
Stir in chopped garlic, oregano, salt and pepper.
Cook for a few more minutes.
You are aiming at a moist mixture, but without excess liquid.
Rolling pasta and shaping ravioli:
Place the dough on a work surface and begin to roll out with a rolling pin - or a round glass bottle ;-)
Turn over and rotate by 90 degrees regularly to shape a rectangle.
Dust dough or rolling pin with a tiny amount of flour whenever it starts to stick.
Cut into multiple pieces when it gets too large to handle.
When a sheet is about 2 millimeters thick, cut off the edges to create a neat rectangular sheet. Later, knead all leftover bits of pasta and roll out into a new sheet.
Cut a rectangular sheet into smaller rectangles, each about 5 x 7 cm (2 x 3 inches).
Place a heaped teaspoon of filling in the middle of one piece of pasta and cover it with another. Slightly stretch if necessary.
Use a fork to seal the pasta around the edges. Make sure there are no gaps or holes.
Place your shaped ravioli on a floured board or plate so that they don't stick together.
Cooking the ravioli:
Bring a large pan of water to the boil
Gently lower some ravioli into the water and cook for 2 minutes or until the pasta is tender. When the ravioli float to the top, that is a sign they are probably ready.
Remove the ravioli using a slotted spoon and continue to cook the ravioli in batches until they are all cooked.
For the sage and rosemary oil:
In a small pan, heat the sage and rosemary with the olive oil for 1-2 minutes
Cover the ravioli in the herb oil, season with pepper and add any remaining filling on top. Enjoy!
SubstitutionsCan't get chanterelles? Try this recipe with porcini or other wild mushrooms.Fresh herbs also work great for the herb oil, they just need a bit more time to fry and infuse. Wash, pat dry and chop before frying. Small sage leaves left whole are fantastic and are a ready when crisp.