Mushroom ravioli

These mushroom ravioli have a lovely earthy, creamy yet light filling that's full of great flavor. A delicious vegetarian ravioli anyone can enjoy.

Prep Time1

Cook Time15

Total Time1 15

Course: Main Course

Cuisine: Italian

Servings: approx

Calories: 373kcal

Author: Caroline

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Ingredients

For the pasta dough

200 g flour (200g = approx 1.5 cups less 1 tbsp)
1 pinch salt
2 eggs (large)
1 tablespoon olive oil approx

For the filling

4 small dried porcini approximate - see notes
450 g crimini mushrooms can also use white mushrooms
½ onion
1 clove garlic or more if small
30 ml olive oil approx, for cooking
60 ml ricotta recommend whole milk
5 g grated parmesan parmigiano reggiano if at all possible, freshly grated, loose packed
30 ml chopped parsley

Instructions

For the pasta dough

To make the pasta, put the flour and salt in a food processor and pulse briefly to mix. Add the eggs and the olive oil then pulse to mix and until the dough comes together, away from the sides into a ball, or at least into large crumbs.
Remove the blade, bring the dough together in a ball and remove the dough to a floured surface. Knead briefly for a minute or two. Note it will be firmer than a typical pasta dough but shouldn't crumble.
Wrap in plastic wrap/cling film and allow to rest at room temperature for around 30 minutes (or at least while you prepare the filling). At this stage, you can keep the dough in the fridge for a day or two until ready to use.

To prepare the filling

Place the porcini in a small heatproof bowl and pour over boiling water. Set aside to rehydrate and soften while you prepare other ingredients
Clean the mushrooms - ideally just wipe clean or if they need more then wash but dry them well. Trim the stems as needed then chop the mushrooms into a small dice. Finely dice the onion and garlic.
Warm the oil in a wide, large skillet/frying pan over a medium heat and add the onion. Cook for a few minutes until it becomes soft and translucent - browning slightly is fine but don't let it burn (reduce the heat and/or add a little more oil as needed) Add the garlic, mix through, then add the mushrooms.
Cook, stirring frequently, so that the mushrooms release liquid, soften and start to reduce down in size. Meanwhile, remove the porcini from the water and finely chop. Add this to the cooked mushrooms and mix through. Cook a minute or two longer then remove from the heat.
Add the ricotta, parmesan and parsley off the heat and mix through. If you prefer a chunky filling, you can leave like this, but I prefer to add everything to a food processor and pulse a few times to make it a little smoother. Allow to cool slightly before filling the pasta.

To form ravioli

When ready, use roughly a quarter of the dough at a time and cover the rest that you aren't working with with a damp cloth or the plastic wrap/cling film to save it drying out. Prepare a large baking sheet/tray by dusting with flour.
As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (about 2-3 times should be fine) until smooth. Dust with flour in between rolling if at all sticky. Then move up the settings rolling once or twice at each settings until you get to the thickness you would like - I usually go to around 6 on my pasta maker. It should be very thin, with you able to see through it slightly, but not breaking up.
If using a ravioli mould, lay the sheet of pasta over a ravioli mould then press down the frame to make indents. Fill each with a teaspoon of filling.
Lightly dampen around the edges of each ravioli with a little water then place another pasta layer to place on top, or fold over the rest of the piece you have if it is long enough, trying to avoid any air getting inside the cavity. Press down with a rolling pin to seal then trim the excess pasta from around the side of the mould and add to a piece to use later. Carefully remove each ravioli from the mould and lay them on the floured trays.
If not using a mould, you can make them by laying the first piece of pasta out, dotting teaspoons of filling out evenly in lines with gaps between, dampening between then laying another layer on top. Then gently press in the areas between the filling to seal and cut.
Repeat with the rest of the pasta and filling. Once all the pasta has been used and you are ready to cook, place a few ravioli at a time in a shallow pan of boiling water for around 2-3 minutes until they rise up to the top, then remove with a slotted spoon and cook the rest in batches.
I often served these with a simple browned butter - warm the butter in a small skillet over a medium-low heat until you can see it brown slightly and the smell is becoming nutty. Drizzle over the top of the cooked ravioli. Alternatively, a cream sauce would also be good.

Video

Notes

Porcini can come as small whole or slices of larger mushrooms, as I had here. If you have slices, use around 4 larger slices, or pieces that add up to that, instead of 4 small mushrooms.

One pound is around 4 cups of diced fresh mushrooms.

This makes 4 medium to small servings (you can see one here).

Nutrition

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