Cyn's Wild Mushroom Ravioli
photo by 7Seven
- Ready In:
- 1hr 40mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
For the Filling
- 59.14 ml sliced shiitake mushroom
- 59.14 ml sliced oyster mushroom
- 118.29 ml sliced cremini mushroom (baby portabella)
- 118.29 ml sliced white button mushrooms
- 2 garlic cloves, sliced
- 59.14 ml butter
- 1.23 ml fresh ground black pepper
- 0.61 ml sea salt
- 1.23 ml onion powder
- 1.23 ml garlic powder
- 29.57 ml beef broth
- 14.79 ml olive oil
- 236.59 ml ricotta cheese
- 59.14 ml parmesan cheese
- 118.29 ml of coarsely chopped mixed mushrooms
-
For the Ravioli
- 709.77 ml unbleached white flour
- 2.46 ml salt
- 2 eggs
- 118.29 ml water
directions
- 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.
Questions & Replies
Reviews
-
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!
see 12 more reviews
Tweaks
-
Wonderful! My four year old asked if we could have it for dinner again - before he was done eating. When I said yes, he asked, "Tomorrow?"<br/>2 year old also gobbled them up.<br/>Used olive oil instead of butter and chicken stock instead of beef, but, not having read the recipe, my husband said he thought white wine would be good, maybe a mix of broth and wine.<br/>Made enough to freeze for another day :)
RECIPE SUBMITTED BY
Cynna
Cleveland, 0