Mushroom Ravioli
A comforting Italian dish filled with savory mushrooms and creamy ricotta.
Equipment
- Skillet
- Food Processor
- Rolling Pin
- Baking Sheet
Ingredients
- 2 tablespoons butter
- 1 pound brown mushrooms
- 1 ounce dried porcini mushrooms
- 1/2 small onion finely chopped
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped
- 3/4 cup ricotta cheese
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 3 1/3 cups 00 flour
- Semolina flour for dusting
- Garlic Parmesan Sauce or other sauce of your choice
- Extra grated Parmesan cheese for serving
Instructions
- Soak dried porcini mushrooms in warm water for about 30 minutes. Drain and chop finely.
- Melt butter in a skillet over medium heat. Add onion and sauté until soft.
- Add brown mushrooms and rehydrated porcini. Cook until softened, about 5-7 minutes.
- Add garlic, salt, and pepper. Sauté for another 1-2 minutes, then remove from heat and cool slightly.
- In a food processor, blend mushroom mixture with ricotta, Parmesan, and parsley until smooth.
- On a clean surface, mound 00 flour and make a well. Crack eggs into the well and mix with a fork.
- Knead the dough for about 8-10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
- Roll out the dough thinly, cut into sections, and place teaspoons of filling at intervals.
- Fold dough over filling, seal tightly, and cut into individual ravioli. Dust with semolina flour.
- Bring salted water to a boil, cook ravioli until they float, about 3-5 minutes. Drain gently.
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Notes
Store uncooked ravioli in a single layer in the freezer for up to 2 months.