Mushroom Ravioli Filling

Submitted by DrBuzzetta

"I was looking for a different filling for my ravioli other than the typical cheese filling. After looking through several fillings, I created this one. It made enough for 9 dozen 2 in x 2 in ravioli."

 

• Ready In: 2hrs 33mins
• Ingredients: 14
• Yields: 9 dozen
• Serves: 12

ingredients

• 1 yellow onion
• 16 ounces white button mushrooms
• 16 ounces cremini mushrooms
• 3 garlic cloves
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dried thyme
• 1 1⁄2 tablespoons dried oregano
• 1 teaspoon salt (to taste)
• 1 teaspoon ground black pepper (to taste)
• 3 tablespoons all-purpose flour
• 4 tablespoons heavy cream (40% milk fat)
• 4 ounces mascarpone
• 2 tablespoons fresh Italian parsley

directions

1. Chop onion.
2. Chop both mushrooms finely (1/4 to 1/8 in).
3. Mince garlic.
4. In a large pan, melt the butter with the oil, add chopped onion, and cook until it is a deep golden brown.
5. Add minced garlic, and cook until fragrant (about 1 minute) then add the chopped mushrooms, thyme, oregano, salt, and pepper. Cook until mushrooms release their liquid and are tender.
6. With a slotted spoon, remove about 1/4 of the mushroom mixture and set aside. Pour the contents of the pan into a blender or food processor, and blend until smooth. Return the blended mushroom mixture back to the pan and add the 1/4 you set aside.
7. In a small cup, mix together the flour and heavy cream until smooth and rather pasty and add it to the mushroom mixture in the pan. Add the mascarpone and stir to incorporate both the flour-cream mixture and the mascarpone until mostly disappeared.
8. Turn heat to medium, and cook stirring constantly until it starts to bubble. It should begin to thicken shortly after it starts bubbling. You are looking for a fairly thick consistency similar to pate or chocolate mousse.
9. If it doesn’t seem thick enough add a bit more flour-cream mixture (in a 1-to-1 ratio of flour to cream). You don’t want your filling too watery or your dough will get soggy.
10. Once it is thick enough, turn off heat, stir in chopped italian parsley,  and set aside to cool completely.
11. To fill ravioli, I recommend using a piping bag with a #12 or #2A tip. I used a smaller one and the chunks of mushroom got stuck in mine. About 1 TBSP filling per ravioli.