Savory Wild Mushroom & Cheese Ravioli
Indulge in a delightful culinary creation with our Savory Wild Mushroom & Cheese Ravioli. Each ravioli pocket is lovingly crafted with a medley of four exquisite types of mushrooms, harmoniously blended with rich ricotta and sharp parmesan cheeses, all enveloped in delicate homemade pasta. The filling is seasoned to perfection, creating a depth of flavor that celebrates the earthiness of the mushrooms. Best accompanied by a luxurious cream or Alfredo sauce, this dish is a must-try for mushroom enthusiasts and pasta lovers alike. For a vegetarian twist, swap in a good white wine for beef broth. Embrace a comforting dining experience that is as satisfying as it is sophisticated!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Shiitake mushrooms
1/4 cup (sliced)
Oyster mushrooms
1/4 cup (sliced)
Cremini mushrooms (baby portabella)
1/2 cup (sliced)
White button mushrooms
1/2 cup (sliced)
Garlic cloves
2 (sliced)
Butter
1/4 cup (melted)
Black pepper
1/4 teaspoon (fresh ground)
Sea salt
1/8 teaspoon (to taste)
Onion powder
1/4 teaspoon (none)
Garlic powder
1/4 teaspoon (none)
Beef broth or white wine
1/8 cup (for cooking)
Olive oil
1 tablespoon (none)
Ricotta cheese
1 cup (none)
Parmesan cheese
1/4 cup (grated)
Mixed mushrooms
1/2 cup (coarsely chopped)
Unbleached white flour
3 cups (sifted)
Salt
1/2 teaspoon (to taste)
Eggs
2 (large)
Warm water
1/2 cup (as needed)
Instructions
1
Prepare the Mushroom Filling: In a large skillet, melt the butter over medium heat. Add the olive oil, followed by all sliced mushrooms. Cook until the mushrooms release their juices and become tender, about 5 minutes.
2
Stir in the garlic, season with black pepper, sea salt, onion powder, and garlic powder. Pour in the beef broth (or white wine for a vegetarian option) and continue cooking until the mixture reduces and thickens, around 3–5 minutes. Remove from heat and let it cool slightly.
3
In a food processor, combine the cooled mushroom mixture with ricotta and parmesan cheeses. Blend until smooth, adding more broth or wine if needed to achieve the desired consistency. Fold in the coarsely chopped mixed mushrooms and set the filling aside.
4
Make the Pasta Dough: In a large bowl, sift together the flour and salt. Create a well in the center and crack the eggs into it. Using a fork, beat the eggs lightly, gradually incorporating the flour. Add warm water as necessary to form a stiff dough.
5
Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap it in plastic wrap and let it rest for 15 minutes.
6
Roll out the Dough: Divide the dough in half. On a floured surface, roll each half into thin sheets (about 1/16 to 1/8 inch thick).
7
Assemble the Ravioli: On one sheet of dough, drop about 1 to 1.5 teaspoonfuls of filling about 1.5 inches apart. Place the second sheet of dough on top and gently press around each mound of filling to seal. Cut into squares using a pastry cutter or sharp knife.
8
Dry and Cook the Ravioli: Allow the ravioli to dry for 1 hour. When ready to cook, bring 6 to 8 quarts of salted water to a boil. Carefully drop in the ravioli and cook for 10-15 minutes until the pasta is tender. Use a skimmer or slotted spoon to remove and drain.
9
Serve immediately with your choice of cream sauce or Alfredo, garnishing with additional grated parmesan if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What types of mushrooms are used in the Savory Wild Mushroom & Cheese Ravioli?
The recipe uses a medley of four mushrooms: Shiitake, Oyster, Cremini (baby portabella), and White button mushrooms.
How can I make this ravioli recipe vegetarian?
To make the dish vegetarian, simply swap the beef broth for a good quality white wine when cooking the mushroom filling.
What kind of cheeses are in the filling?
The filling consists of rich ricotta cheese and sharp grated parmesan cheese blended with the mushroom mixture.
How long should I knead the pasta dough?
The pasta dough should be kneaded on a floured surface for approximately 8 to 10 minutes until it becomes smooth.
What is the recommended resting time for the dough?
After kneading, wrap the dough in plastic wrap and let it rest for 15 minutes before rolling.
How thin should the ravioli pasta sheets be?
The dough should be rolled into thin sheets that are between 1/16 to 1/8 inch thick.
How long do the ravioli need to dry before they are cooked?
The assembled ravioli should be allowed to dry for 1 hour before boiling.
What is the cooking time for the fresh ravioli?
Cook the ravioli in boiling salted water for 10 to 15 minutes until the pasta is tender.
Which sauces pair best with this mushroom ravioli?
It is best accompanied by a luxurious cream sauce or a rich Alfredo sauce.
How much filling should be placed in each ravioli pocket?
Drop about 1 to 1.5 teaspoonfuls of filling onto the dough sheet for each ravioli.
What spacing is required between the filling mounds?
The mounds of filling should be placed approximately 1.5 inches apart on the dough sheet.
What ingredients are needed for the homemade pasta dough?
The dough requires 3 cups of sifted unbleached white flour, 1/2 teaspoon of salt, 2 large eggs, and about 1/2 cup of warm water.
What spices are used to season the mushroom filling?
The filling is seasoned with black pepper, sea salt, onion powder, and garlic powder.
How do you prepare the mushrooms for the filling?
The mushrooms are first sliced and sautéed in butter and olive oil until tender, then partially blended with cheese while some are left coarsely chopped for texture.
Should the garlic be minced or sliced?
The recipe calls for 2 garlic cloves to be sliced before being added to the skillet.
What is the best way to remove the ravioli from the boiling water?
Use a skimmer or a slotted spoon to carefully remove and drain the ravioli to prevent them from breaking.
Can I use a food processor for the filling?
Yes, a food processor is used to blend the cooled mushroom mixture with the ricotta and parmesan until smooth.
How much water is needed to boil the ravioli?
Bring 6 to 8 quarts of salted water to a boil to cook the ravioli properly.
What should I do if the filling is too thick?
You can add a bit more broth or white wine during the blending process to achieve your desired consistency.
How do I ensure the ravioli are sealed correctly?
Place the second sheet of dough over the filling and gently press around each mound to create a seal before cutting.
What tools can be used to cut the ravioli squares?
You can use either a pastry cutter or a sharp knife to cut the dough into individual squares.
How long should the initial mushroom sauté take?
The mushrooms should be cooked for about 5 minutes until they release their juices and become tender.
What is the total amount of mushrooms used in this recipe?
The recipe uses 1.5 cups of sliced mushrooms for the base and an additional 1/2 cup of coarsely chopped mixed mushrooms to fold in at the end.
Is the flour sifted for the pasta dough?
Yes, the 3 cups of unbleached white flour should be sifted together with the salt before adding the eggs.
How do you incorporate eggs into the flour?
Create a well in the center of the flour, crack the eggs into it, and use a fork to beat the eggs while gradually bringing in the flour.
What is the suggested garnish for serving?
The dish is best garnished with additional grated parmesan cheese.
Do I need to cook the broth/wine mixture down?
Yes, after adding the liquid, continue cooking for 3 to 5 minutes until the mixture reduces and thickens.
Is butter or oil used for the mushrooms?
Both are used; start by melting 1/4 cup of butter and then add 1 tablespoon of olive oil.
Can the mushroom mixture be hot when adding it to the cheese?
No, it is recommended to let the mushroom mixture cool slightly before combining it with the ricotta and parmesan in the food processor.
What texture should the pasta dough have?
The dough should be kneaded until it is smooth and stiff enough to be rolled out into thin sheets.