Matcha Mushroom Tarragon Ravioli

While we love sweets, sometimes the sheer plethora of matcha dessert recipes sends our taste buds looking for something a little more savory. Let’s change it up — our latest dish from Nicole Oda lets us enjoy matcha's deep umami and earthier tones in a beautiful pasta dish. While certainly a modern update, matcha ravioli brings an awesome pop of color to the table. Matcha’s velvety, grassy undertones pair perfectly with lemon and cheese, while mushrooms add a satisfyingly meaty element. Dress your ravioli up with crisp farm lettuces, and enjoy a #MatchaMoment! 

Ingredients
Ravioli

• 1½ cups of flour
• 2 eggs
• 2 Tbsp Organic Signature Matcha
• ¼ Tbsp Kosher salt
• 1 Tbsp water, plus extra 
• 1 egg, lightly beaten
  

Filling

• 1 lb crimini mushrooms
• Olive oil
• 2-4 garlic cloves, minced
• Kosher salt, to taste
• Black pepper, to taste 
• ¾ cup Parmesan cheese, grated 
• Sprigs of tarragon
• Crushed red pepper, to taste
• 1 Tbsp red wine vinegar

Recipe
Ravioli

1. In a bowl, combine flour, matcha, and salt. 
2. Make a well in the center of the mixture, and add in eggs. Beat the eggs gently with a fork before incorporating with the rest of the dough. Add additional flour if the dough is too sticky, or add water if the dough is too dry.
3. Once the dough is mixed, remove the dough from the bowl and place on a well-floured flat surface. 
4. Shape or roll the dough into a ball. It can be sticky, so keep the flour handy to apply to your hands before and during the shaping.
5. Cover the green orb with plastic wrap and let sit for thirty minutes. 
   
   

Filling

1. Set oven to 450°F.  
2. In a bowl, toss mushrooms with olive oil (just enough to coat), red wine vinegar, and salt. 
3. Spread evenly on a flat baking sheet, then roast in the oven for ~10 minutes or until the mushrooms are tender. Remove from heat and set aside. 
4. Once the mushrooms have cooled, dice and combine in a bowl with olive oil (1-2 tablespoons), kosher salt, black pepper, crushed red pepper, garlic, tarragon, and cheese. Mix well. 
5. In a skillet at high heat, sauté ingredients together for ~3 minutes. Remove from heat and set aside. 
    

Assembly

1. After the dough has rested, remove the plastic wrap and transfer to a flat, well-floured surface.
2. Cut the dough into four parts. Take each part and roll it with a floured rolling pin until the dough is as thin as possible without cracking or breaking.
3. In a small bowl, combine 1 tablespoon water with the lightly beaten egg. Brush the egg mixture lightly on the top surface of one of the rolled dough sections.
4. Take a ravioli stamp and plan out how many ravioli pieces can be made.
5. Place 1 teaspoon of filling in the center of the mapped ravioli, making sure there is at least ½” between the filling and the edges of each ravioli piece. This is important so the filling doesn't ooze out the side! 
6. Take a separate rolled dough section, brush egg mixture on one side.
7. With the egg-brushed side down, place dough on top of the dough section with filling.
8. With the ravioli stamp, carefully stamp down onto the dough, centering the filling in the middle of the ravioli, and pressing down with enough pressure and a slight twist to ensure a clean cut. Repeat this process over each filling section, and repeat with the other two sets of dough.
9. Set ravioli aside and start boiling water in an appropriately sized pot.
10. Once boiling, add ravioli one piece at a time, gently stirring to avoid sticking. You can also add a small pour of olive oil.
11. Simmer for 3-4 minutes or until cooked.
12. Drain pasta in a colander or transfer to a bowl using a slotted spoon.
13. Add ravioli to leftover filling mixture and sprinkle extra parmesan cheese to taste.
14. Serve with optional lemon wedges as garnish.