Recipe by Cynna
A mixture of four types of mushrooms and two cheeses encased in wonderful homemade ravioli. Savory and satisfying. Best served with a cream or alfredo sauce, either store-bought or your very own. A great experience for a fan of mushrooms! Note: A good white wine may be substituted for beef broth for a vegetarian option! The dough recipe is borrowed from Dee514's grandmother's recipe posted in Ravioli (Dough and Choice of 4 Fillings). My highest compliments to her and her family. =)
Top Review by loweryjr
Change up - somewhat. No Garlic, substituted romano cheese, real onions, and marsala wine (2Tbl.), my own pasta recipe and created a mushroom sauce with bacon, mushrooms, and some more marsala... yo yo yo! Not Italian but the son who hates mushrooms devoured them!
For the Filling
- 1⁄4 cup sliced shiitake mushroom
- 1⁄4 cup sliced oyster mushroom
- 1⁄2 cup sliced cremini mushroom (baby portabella)
- 1⁄2 cup sliced white button mushrooms
- 2 garlic cloves, sliced
- 1⁄4 cup butter
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon sea salt
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄8 cup beef broth
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1⁄4 cup parmesan cheese
- 1⁄2 cup of coarsely chopped mixed mushrooms
For the Ravioli
- 3 cups unbleached white flour
- 1⁄2 teaspoon salt
- 2 eggs
- 1⁄2 cup water
- THE FILLING.
- Melt butter in pan.
- Add olive oil to melted butter.
- Add mushrooms.
- Let mushrooms sweat until they release their juices.
- Add pepper, salt, and onion/garlic powder.
- Add 1/8 cup beef broth and let mixture reduce.
- Once reduced, remove from heat and let cool.
- Add cheeses to blender/food processor.
- Add cooled mushroom mixture to cheese.
- Blend together until smooth.
- Add more broth if mixture is too thick.
- Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
- Set aside.
- THE DOUGH: Sift flour and salt together.
- Place flour mixture on a board, making a well in the center of the flour.
- Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
- Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
- Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
- FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
- When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- Using your fingers, gently press dough between each dab of filling to seal it.
- Cut ravioli into squares with a pastry cutter, or very sharp knife.
- DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
- COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
- Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
- Serve hot and enjoy with your favorite cream sauce.