Hey there, fellow food enthusiasts! Today, I want to share one of my all-time favorite recipes that never fails to impress – mushroom ravioli. There’s something about the earthy, rich flavor of mushrooms paired with delicate pasta that just makes my taste buds sing. Trust me, once you make this dish from scratch, you’ll never look at store-bought ravioli the same way again.
- 2 cups of all-purpose flour
- 3 large eggs
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil
- 1 pound of mixed mushrooms (such as cremini, shiitake, and oyster), finely chopped
- 3 cloves of garlic, minced
- 1/4 cup of freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons of unsalted butter
- 2 tablespoons of chopped fresh parsley
- Salt and freshly ground black pepper to taste
First, let’s make the pasta dough. On a clean working surface, pile the flour and create a well in the center. Crack the eggs into the well, add the salt, and drizzle with olive oil. Using a fork, gradually incorporate the flour into the egg mixture until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic, then wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
Meanwhile, let’s prepare the mushroom filling. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Next, add the chopped mushrooms and cook until they release their moisture and become golden brown. Season with salt, pepper, and stir in the chopped parsley. Remove the skillet from heat and let the mixture cool before adding the Parmigiano-Reggiano cheese.
After the dough has rested, roll it out into thin sheets using a pasta machine or a rolling pin. Place small mounds of the mushroom filling on one sheet of the pasta, leaving enough space between each mound. Lightly brush water around each mound, then carefully place another sheet of pasta on top. Press down around the filling to seal the edges and eliminate air pockets. Use a ravioli cutter or a sharp knife to cut the pasta into individual ravioli.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and transfer to a plate.
Once all the ravioli are cooked, serve them immediately with a drizzle of good quality olive oil and an extra sprinkle of grated Parmigiano-Reggiano cheese. The flavors of the homemade pasta and the savory mushroom filling will surely make your taste buds dance with joy!
This mushroom ravioli recipe holds a special place in my heart because it’s the perfect combination of comfort and sophistication. The process of making the pasta from scratch and creating the flavorful mushroom filling is truly rewarding. Plus, the aroma that fills the kitchen is simply irresistible. I love pairing this dish with a glass of full-bodied red wine to elevate the experience even more.
So there you have it, a mushroom ravioli recipe that’s worth every bit of effort. Whether you’re cooking for a special occasion or just craving a homemade gourmet meal, this dish is sure to impress. Give it a try and savor the delicious flavors that come together in every bite!