Cyn's Wild Mushroom Ravioli

Recipe by Cynna
READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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