Welcome to a mouth-watering recipe for Mushroom Ravioli! This dish showcases the delicious and earthy taste of mushrooms, stuffed inside delicate ravioli pasta for a sophisticated and fulfilling meal. This recipe is ideal for mushroom lovers who want to add a vegetarian twist to a traditional dish. With uncomplicated ingredients and simple-to-follow instructions, you can whip up a delectable meal that's guaranteed to impress. So, let's start preparing this Mushroom Ravioli recipe and take your dinner experience to the next level!

 

 

 

 

 

Ingredients

• 100g unsalted butter

• 250g mushrooms

• 1 lemon, zested, plus a squeeze of juice

• ground to make 1⁄2 tsp whole black peppercorns

• a few leaves flat-leaf parsley

• grated parmesan, to serve (optional)

 

 

Pasta Dough

• 300g flour, plus extra for dusting

• 2 eggs

• 4 egg yolks

• semolina or polenta, for dusting

 

 

Filling

• 2 tbsp olive oil

• 250g mushrooms, finely chopped

• 2 long shallots, finely chopped

• 3 cloves garlic, finely chopped

• a few sprigs thyme, leaves picked

• 150g ricotta

 

 

 

Cooking Instructions:

 

Step 1:

For preparing the pasta dough, begin by placing the flour in a bowl with 1 tsp of fine sea salt and create a well in the center.

 

Next, crack the eggs and add the yolks into the well, then whisk them gently using a fork while gradually incorporating more flour from the edges. When the dough begins to form clumps, use your hands to bring it together into a rough dough.

 

If the dough feels too dry, add 1 tsp of water at a time until it starts to stick together.

 

Continue kneading the dough on a lightly floured work surface for 10 minutes until it becomes smooth and elastic.

 

Finally, wrap the dough and chill it for at least 1 hour or up to 24 hours.

 

 

 

Step 2:

For preparing the filling, start by heating the olive oil in a non-stick frying pan over medium-high heat.

 

Add the mushrooms and a pinch of salt, then fry for about 10 minutes until all the moisture has evaporated and the mushrooms start to caramelize.

 

Add the shallots and cook for another 5 minutes, followed by the garlic for 2 minutes.

 

Add the thyme leaves, then transfer everything to a food processor bowl and blend until you get a smooth and thick puree, adding 1 tbsp of water at a time.

 

Next, scrape the puree into a bowl, fold in the ricotta, and season it to your liking.

 

 

 

Step 3:

Begin by dividing the pasta dough into two equal parts and passing both through a pasta machine, starting at the widest setting.

 

Run the dough twice on each setting until you reach the second-to-last setting.

 

To make it easier, divide the dough into halves again at this point, resulting in four pieces of pasta.

 

 

Step 4:

Using a spoon, place egg-yolk-sized rounds of the filling onto two of the pasta sheets, making sure to leave a 5-6cm gap between each one.

 

You should be able to fit six ravioli on each pasta sheet. Dip your finger in water and run it over the pasta around the filling, as this will help the pasta sheets stick together.

 

 

Step 5:

Place the other two sheets of pasta over the filled pasta sheets and gently press around the fillings to seal, making sure to expel any air inside as you do so.

 

Use a 10cm round cutter to cut out the ravioli. Sprinkle semolina heavily on a baking tray and place the ravioli on it, adding a bit more semolina as needed.

 

Leave the ravioli at room temperature for an hour to slightly dry.

 

If you plan to make it ahead, transfer the ravioli to containers or freezer bags, ensuring that they are well coated in semolina, and freeze for up to three months.

 

 

 

Step 6:

Over medium-high heat, melt the butter in a non-stick frying pan until it begins to smell nutty and darkens in color.

 

Add the mushrooms and cook for a few minutes until they begin to caramelize, then remove from the heat and keep them warm.

 

 

 

Step 7:

In a large pot of boiling salted water, cook the pasta for 2-3 minutes if fresh or 4-5 minutes if frozen.

 

Drain well, and divide among four plates. Top with the buttery mushrooms, and sprinkle with lemon zest and juice. Add black pepper, parsley, and grated Parmesan, if desired.

 

 

 

 

 

In conclusion

Welcome to Nublume's Mushroom Ravioli recipe - a delightful way to enjoy the rich, earthy taste of mushrooms wrapped in delicate pasta. This vegetarian dish is both easy to make and incredibly flavorful, providing a perfect balance of taste and texture.

 

Even if you are new to cooking with mushrooms, this recipe is straightforward and calls for only a handful of simple ingredients. So why not try it out and expand your culinary skills with this delicious and nourishing dish?

 

Your taste buds will thank you, and you can take pride in serving a wholesome, natural meal to your loved ones. Prepare to savor a mouthwatering and healthy dish that will undoubtedly become a beloved addition to your recipe repertoire.