Mushroom Ravioli

After a rather lengthy silence, it’s past time we got back into the recipe posting game. To start things off, here’s a mushroom ravioli that we made a couple of weeks ago, after picking up a pasta machine.

Pasta Dough Recipe (any egg-based pasta recipe you like will work, we used the Professional Chef’s recipe) -as a side note, a stand mixer is a great asset in creating a nice smooth dough, as we found out the hard way.
1 tbsp each butter and olive oil
10 oz cremini (baby bella) mushrooms
1 package mixed dried mushrooms (about 2 oz)
1 shallot
1 -15 oz container of ricotta (if you are so inclined, mascarpone could work as well)
1 egg
Salt and Pepper
Thyme and oregano, or any herb you like

Make the pasta dough, and let it rest while you prepare the filling.
Cut the dried mushrooms with kitchen shears and soak in boiling water for about 10 minutes. Meanwhile, mince the shallot and the cremini, and saute in butter and oil. After the dried mushrooms are reconstituted, drain (do not reserve liquid), and add to the shallot and mushroom mixture. Cook until little liquid remains, almost to a dry pan stage. Put this mixture in a food processor and process until smooth. Add the ricotta and egg, and process again until all incorporated. Add herbs now, if you want.

Roll out the pasta dough as per your machine’s instructions. For ours, we divided the dough into about four pieces (although in retrospect, we should have done about 8), and starting on the widest setting, start feeding the dough through the machine. We gradually decreased the thickness with each roll until we were at setting 3 on our machine. Cut the rolled dough into roughly 1.5″ square (or up to 2″), and deposit about a teaspoon of filling on half of the squares. Using water, brush the edges of the square, and place a filling-free pasta square over it, sealing the edges well. Once all the ravioli are made, you may either freeze them, or cook them in boiling salted water until they float, a couple of minutes.

To serve, we like to saute some shallot in butter with more thyme and some sage. Add the cooked ravioli and brown lightly on both sides (basically a brown butter sauce).

These were amazingly flavorful ravioli. The dried mushrooms gave the filling a richness and earthiness that was just fantastic.


One comment on “Mushroom Ravioli

  1. […] as a batch of cheese manicotti filling (to follow). The mushroom ravioli filling is based on the mushroom ravioli recipe we’ve used before. For the filling, I doubled the recipe and used both cremini and white button mushrooms, as well as […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s