Thursday, April 1, 2021

Creamy Mushroom Ravioli


 



Creamy Mushroom Ravioli






Mushroom ravioli made with the most delicious mushroom pâté, fresh homemade pasta and mixed with a creamy garlic and parmesan sauce. This pasta dish is perfect when you want something a little more special.

Ingredients

EGG PASTA

  • 2 eggs
  • pinch of salt
  • 1 1/4 cups + 2 tablespoons all-purpose flour

FILLING WITH MUSHROOMS

  • 1 tablespoon minced Italian parsley
  • 3/4 cup chopped white mushrooms (chopped into small pieces)
  • 1 garlic clove (finely chopped)
  • 1 large porcini mushrooms (small chopped)
  • 1 tablespoon of flour
  • 1 tablespoon of mascarpone
  • 1/2 teaspoon of oregano
  • 1 tablespoon of cream
  • 1/2 small onion (finely chopped)
  • 1 tablespoon of butter
  • 1 1/2 tablespoon freshly grated Parmesan

SAUCE

  • 2-3 tablespoons finely chopped Italian parsley
  • 3 tablespoons of butter
  • freshly grated parmesan cheese if desired

Instructions

EGG PASTA

First, on a flat surface, place four, make a well in the middle and add the eggs, with your fingers or a fork, slowly mix the flour and eggs to form a smooth paste. Cover and let stand for an hour.

Then, cut the dough into 3-4 parts, spread it lightly and roll it in the machine until it is thin (you will want to see your hand under the dough). Sprinkle the dough with flour so that it does not stick.

Cut the dough into even squares using baking tongs (I made them about 2 x 2 inches). Then fill with about 1 full teaspoon of mushroom filling. Place another square on top and close the sides with the pastry tongs. Make sure you go around the whole ravioli with the crimper, you don't want them to split open.

In boiling salted water, cook the ravioli for about 5 minutes. Drain.

SAUCE

In a large saucepan, melt the butter and add the parsley, simmer for 1 minute. Add the ravioli and a few tablespoons of pasta water, toss to cover and sauté for 30 seconds. Serve immediately sprinkled with freshly grated Parmesan. Enjoy!

FILLING WITH MUSHROOMS

In a medium skillet, add the butter, chopped mushrooms, chopped onion and garlic, cook until golden brown, stirring occasionally. Then add the oregano, parsley and cook for 20 seconds.

Remove 3/4 of the mixture and mix until creamy, then return to the pan and mix with 1/4 of the remaining mixture. Sprinkle with flour, add cream and mascarpone, heat over low heat for 1 minute. Remove from the heat and add the Parmesan, toss to combine and let cool. Happy Cooking Time.