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

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary

stand:
15 mins
total:
35 mins
prep:
20 mins
Servings:
6
Yield:
about 1 cup filling
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Ingredients

Ingredient Checklist

Directions

Mushroom Filling
  • 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.

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

To Make Ravioli
  • In a small bowl, combine 1 egg and 1 tablespoon water; set aside. Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough.

  • Lay a second strip of dough, brushed side down, over the first. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.

  • To cook ravioli, boil a large pot of salted water. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish.

Fresh Pasta Dough for Ravioli

In a large mixing bowl, add 3-1/2 cups flour, 3 eggs, 3 Tbsp. cooking oil, 1/2 cup water, and 1/2 tsp. salt. 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 until ready to use.

Nutrition Facts

226 calories; fat 9g; cholesterol 151mg; saturated fat 3g; carbohydrates 27g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 10g; vitamin a 291.5IU; vitamin c 1.2mg; sodium 250mg.
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