• 81 Ratings

Next time you're craving Italian, try making your own mushroom ravioli filling. Dried porcinis and fresh mushrooms join forces to give this mushroom pasta loads of earthy flavor.

Source: Better Homes and Gardens
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Mushroom Ravioli Filling

Ingredients

Ingredient Checklist

Directions

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  • Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid; finely chop mushrooms.

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  • Meanwhile, in a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated. Add porcini mushrooms, parsley, and garlic; cook and stir for 1 minute. Remove from heat. Sprinkle with salt and pepper.

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  • In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Cover and chill until needed.

Nutrition Facts (Mushroom Ravioli Filling)

226 calories; 9 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 151 mg cholesterol; 250 mg sodium. 27 g carbohydrates; 1 g fiber; 1 g sugar; 10 g protein; 0 g trans fatty acid; 292 IU vitamin a; 1 mg vitamin c;

Homemade Ravioli

Ingredients

Dough:
Meat Filling:
Breading:

Directions

For the dough:
  • In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.

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  • Preheat the oven to 350 degree F.

For the meat filling:
  • Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.

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  • Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well to create a paste-like texture.

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  • Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.

To bread the ravioli:
  • Make an egg wash by mixing together the eggs and milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.

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  • Preheat a deep fryer to 350 degree F.

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  • Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.

Reviews

81 Ratings
  • 5 star values: 34
  • 4 star values: 17
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 15