PKD Recipes

Mushroom Ravioli

Ingredients Pasta
1 C. spelt flour
1 egg (omit if wish)
⅓ tsp Himalayan salt
3 Tbsp water

Preparation Pasta
Put spelt flour, salt, and egg in a food processor. Slowly add water and continue processing until the mixture resembles coarse oatmeal. Knead the dough together to form a ball. Allow dough to rest for 20 minutes. Divide the dough into 4 sections and roll out so it is flat. Either use a ravioli maker or roll out the dough into squares. Fill with mushroom mix and press two layers together moistening the edges with water or egg white.

Ingredients Mushroom filling
2 C. mushrooms, can use a variety
1 tsp olive oil
1 tsp tupelo honey
4 sprigs fresh thyme leaves
run fingers backwards on stem
1 egg

Preparation Mushroom filling
Put everything is a food processor and process until mushrooms form almost a paté. Add a tablespoon of this mixture to the cut pasta or to the ravioli form. Press the edges together. Boil water and slowly drop the raviolis into the water to cook for about 5 minutes. Be sure the ravioli does not separate.

Preparing a Pesto Sauce
In the meantime prepare a pesto sauce. Process about 3 cups fresh kale. Add to this ½ cup of walnuts and ¼ cup of olive oil. Taste and adjust seasonings. Serve hot raviolis with this pesto sauce over all.

Pasta Primavera with Avocado Pasta

Pasta Ingredients
1 ¼ C. spelt flour
½ small avocado
3 T water
⅛ tsp Himalayan pink crystal salt

Preparation
Add flour and salt to the food processor. With the food processor turned on, add the avocado through the chute. Process until it resembles fine peas or oatmeal. I put everything in a food processor and slowly add the water, watching it, so it resembles little peas. Knead the dough together so it forms a lump. Cover and let the dough rest for about an hour or longer. Bring a large pot of water to boil for the pasta. After about an hour, thread the pasta dough through the pasta machine several times starting with the thickest noodle setting and continuing until it is run through the thinnest setting. You will notice as you continue to feed the dough through the pasta machine eventually it begins to feel like pasta. If it is too soft, add a little more spelt flour. Once it is thin run the flat pasta strips through the cutter to make noodles. Place it in the salted boiling water. Freshly made pasta will cook more quickly than dried pasta.

Primavera Ingredients
toss with pesto sauce
or
4 T extra virgin olive oil
½ C. thinly sliced scallions
2 garlic cloves
1 C. matchstick zucchini
3 mushrooms sliced
½ C. young peas
1 T fresh thyme
1 T fresh oregano
fresh ground pepper

Preparation
Sauté the onion, garlic, carrots, zucchini, mushrooms, and peas. Add the fresh thyme, oregano, herbs, and a few turns of the freshly ground pepper. Toss sautéed vegetables with the al dente avocado pasta. This creates a nice blend of flavors. Or if time has caught up with you and you are in a rush, simply toss with pesto sauce and ground almonds.

Mushrooms in Wine with Corn Meal Crust

Ingredients
It is best to bake this in a small 2 inch x 3 inch custard cup
1 Tablespoon of olive oil for the pan
2 cups of mushrooms
⅓ purple onion finely choppeed
1 clove garlic finely minced
Fresh thyme leaves from one sprig
1 cup of red wine
Corn meal crust
½ cup corn meal
¼ teaspoon of Himalayan Pink salt
1 teaspoon of baking soda
¼ cup of almond milk or rice milk
Preparation
Heat the oil in a fry pan on medium heat. Add the chopped onion, a finely diced garlic clove, a strand of thyme leaves; sauté until soft. Add the mushrooms and wine. Turn heat very low and allow it to barely simmer for 15 minutes to evaporate the alcohol while infusing the mushrooms with wine flavor. Add water if necessary. Season. Pour the mushroom mixture into two small ramekins. Add water sufficient to emmerse the mushrooms in a broth. Heat the oven to 350º. In the same fry pan that you cooked the mushrooms, add ½ cup of corn meal, salt, baking soda and the almond milk. Knead together and flatten into two rounds. Place the rounds on top of the mushroom filled ramekins. Use a ramekin about 3 inches wide x 2 inches tall.

Bake for 25 minutes in a 350º oven. Invert the mushroom tart on a plate so the crust is on the bottom. Serve with a thin lemon slice. If you wish reserve some of the mushroom misture for a sauce to go over the tart. Heat any remaining mushrooms on the stove top and put in a blender with a little water. Season and pour over the mushroom tart before serving.