Handmade ravioli with mushroom filling, together with spinach-filled ravioli, is a classic first course of fresh pasta. It is delicious and always highly appreciated; it is ideal to bring to the table even for the holidays.
These ravioli are certainly a substantial first course due to the use of fresh egg pasta. Furthermore, they also have a very delicate flavor thanks to the mushroom filling mixed with ricotta and grated Parmigiano Reggiano.
How to Make Homemade Ravioli
First, we need to prepare fresh egg pasta. You can use 00 flour alone or mix it with semolina.
In this recipe, I used the second option, maintaining a 1:1 ratio of semolina to 00 flour.
The key to perfect egg dough lies in the ingredients, so make sure to use very fresh eggs. To make dough for four people, you’ll need 400 grams of flour (200 grams of 00 flour and 200 grams of semolina), four eggs, and a pinch of salt.
If you’re preparing ravioli for more than four people, remember the ratio: one egg for every 100 grams of flour.
When making stuffed pasta like ravioli, I prefer using semolina, particularly the one from Caputo Mill. When I lived in Italy, I found it easily in supermarkets. Here, luckily, I can get it on Amazon, though it is a bit more expensive—it’s definitely worth it!
Mix the two flours with the salt on a pastry board and create a well in the center. Crack the eggs into the well. Lightly beat the eggs with a fork, just enough to mix the yolks and whites, then start incorporating the flour from the edges of the well.
Gradually pull in the flour from the walls as you mix the eggs. At this stage, the dough will start forming into granules. Continue working the dough with your fingers until all the flour is incorporated into the eggs.
Once the dough has come together, start kneading it with both hands. If the dough is too crumbly or difficult to work with, add a bit of hot water until it reaches the desired consistency. Knead until the dough becomes soft and no longer sticks to your hands or the work surface.
How to Make Mushroom Filling
Once the dough is ready, it’s time to decide on the filling for your fresh ravioli.
For the mushroom filling, sauté the mushrooms with garlic and aromatic herbs. Then mix them with ricotta and parmesan cheese, blending everything until you achieve a thick, creamy texture.
For this recipe, I used crimini mushrooms, but you can also use porcini mushrooms to add a richer, more intense flavor.
Ravioli with Mushroom Filling
Description
Handmade ravioli with mushroom filling is a classic first course of fresh pasta. It is delicious and always highly appreciated, ideal to bring to the table even for the holidays.
Ingredients
Ravioli
Crimini Mushrooms filling
Instructions
Ravioli
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Sift the flour and arrange it in a heap on your work surface.
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Add the eggs and the salt, and with a fork beat the eggs together.
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Then begin to incorporate the mixture of flour, starting from the inner rim of the hole.
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You can add a little water to make it easier if the dough is hard.
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Knead vigorously by punching the dough.
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Form a loaf that you will then wrap in plastic wrap and leave to rest for at least 30 minutes.
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After, cut 4 pieces and take 1, keep the other 3 parts in theplastic paper so they won’t dry out.
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Roll out each into a thin sheet (about 1 mm) with a rolling pin or a machine to roll out the dough.
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Make rectangular strips 12 cm x 30 cm (4.7 x12 inches) and put them to the side on a floured board.
Crimini Mushrooms filling
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Brown the garlic clove in a pan with 3 tablespoons of oil.
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Add the cut and cleaned mushrooms and cook them for at least 10 minutes.
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Then add salt, pepper, and the chopped parsley to the pan.
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Cook for another 5 minutes and then remove the garlic clove.
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Blend half of the mushrooms with a hand blender, adding the ricotta and the parmesan.
What to do with the rest of the mushrooms:
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To the other half of the mushrooms left in the pan, add 3 tablespoons of cream and cook for another 2 minutes.
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Then turn off the stove and keep them in the pan, this mixture will coat the ravioli afterward as a type of sauce.
Assembling
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First place a sheet of dough on a floured surface.
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Distribute the tablespoons of filling evenly over half of the sheet of dough.
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Fold the other half over the fillings and press the dough around each mound of filling to remove the air and then cut out squares with a pasta or pizza wheel cutter.
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Be sure to seal the ravioli well.
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To cook the pasta, bring a large pot of salted water to a boil.
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Add ravioli and cook for 2-3 minutes.
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Once they float to the top it is done.
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Drain pasta and serve with the mushroom-cream mixture.
Note
ENJOY!