Prep 1 hr 30 mins
Cook 10 mins
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. =)
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.
This is a 10 star recipe, without a doubt. I make homemade pasta every weekend and this goes down as one of my all-time tops. The flavor of the mushrooms is much meatier than you would expect, making it a perfect dish for guests who might enjoy lighter fare, but big taste. I hand made the ravioli for my first dinner and used wonton wraps for a second dinner and both worked out great. I've actually made several variations of this dish over the weekend: I mixed in a bit of marsala wine with the filling for depth, baked a second batch at 350 for 20 minutes in a creamy alfredo sauce and even used them to make a soup with chicken broth and onions. I also used the extra filling as a spread over toasted wheat bread. This recipe goes into my personal top 10!
The five star rating is for the mushroom filling, which was absolutely delicious. The dough didn't work for me.
Yumm! We rolled the dough thin, so it made 43 pieces. We used real garlic and served with a creamy tomato vodka sauce. Will definitely make this recipe again!