Recipe Box: Mushroom Ravioli
I’ve been making a point to make time to cook and try new recipes in 2019 and I’m happy to report, this might be the only resolution of my 27 year existence that I’ve actually kept up! You go Glen Coco! One of the ideas on my radar was to try my hand at homemade pasta. When I was in university, we had a campus cafe that served the BEST mushroom ravioli. It’s been years since I’ve had it so I tried to recreate the dish a few weeks ago, complete with hand-rolled dough. Keep reading for my recipe for mushroom ravioli and get some of the tips I picked up along the way!
Making the pasta dough
After scouring the web for all of the tips and tricks for making hand-rolled dough, I found that the general rule of thumb is to combine 1 egg for every 100 grams of flours. Some recipes called for the addition of an egg yolk and some called for ‘00 flour (a finer dough that creates a silkier pasta). For the sake of this recipe, I used All Purpose flour (because it’s what I had in my pantry and I wasn’t about to buy specialty flour TBH) and the ratio of 1 egg/100g of flour.
Basic Pasta Dough Recipe
300g AP flour
3 large eggs
pinch of salt
On your clean work surface, season flour with salt and create a well.
Add the eggs into the middle of the well and slowly start to incorporate the flour using a fork.
Once dough begins to form, use your hands to start kneading the dough.
Continue kneading until the dough is smooth and wrap in cling wrap or a clean kitchen towel to rest for 30 min.
I used the 30 minute rest time to start making my mushroom filling (recipe below).
After 30 minutes, begin rolling the dough into a long rectangular shape. It may be easier to divide the dough in half (just be sure to cover the half you aren’t rolling so it doesn’t dry out)
Continue rolling the dough until it is thin enough to almost see your hand through. When assembling my ravioli, I felt that my dough could have been thinner, so try not to underestimate how much it should be rolled out.
Once rolled out, stuff with filling of choice.
Making the mushroom filling
Mushroom Ravioli Recipe
Basic pasta dough (rolled out as specified above)
1 tbsp olive oil
2 shallots, chopped finely
2 gloves of garlic, minced/grated
1 cup of cremini mushrooms, sliced
1/2 cup of portabella mushroom, sliced
1/2 cup of white mushrooms, sliced
1 sprig of thyme, stems removed and chopped finely
3 tbsp of ricotta
2 tbsp parmesan, freshly grated
salt and pepper to taste
Heat olive oil over medium heat in a large pan.
Add shallots and cook for a few minutes until shallots begin to appear translucent.
Add mushrooms and cook until soft and reduced in size, stirring occasionally.
Add garlic and thyme and cook for a few more minutes until fragrant.
Remove from heat and let cool for a few minutes.
Transfer to a food processor and add ricotta and parmesan cheeses and salt and pepper and pulse until smooth (similar consistency to pate).
Assemble ravioli by placing a small amount of filling onto the dough, closer to one edge (you’ll fold the dough over the filling to create a pocket). Space the filling out based on how large you’d like your ravioli.
Fold the dough over filling and press firmly between each ravioli. Cut along each of the sides using a knife or pizza cutter. I read several different recipes which stated that water isn’t required to seal the edges, so I used a fork and hoped for the best.
Annnnnd finally, gently place the ravioli in a large pot of salted boiling water and let cook until tender. Generally if the ravioli starts rising and floating on the top of the water, you’re close to being done.
I tossed my ravioli in a simple alfredo sauce (cream, parmesan, garlic, pepper and parsley and a pinch of nutmeg) but I’m sure a brown butter and sage sauce or even an oil based cherry tomato and basil sauce would be fab.
Kneading and rolling dough by hand takes for friggin ever and is truly exhausting if you’re not used to it… my advice would be to try kneading the dough using a dough hook attachment if you have a stand mixer and invest in either a countertop pasta roller or the roller attachment for your stand mixer. It may not necessarily cut down on time but you will be able to use your arms the next day which is a plus.
Always roll the dough out more than you think you need to, this helps to have tender ravioli, especially where the edges are sealed.
Using an immersion blender was just as effective when blending the filling.
Hand rolled will always taste better than store bought, something about the amount of love and effort just goes a long way.
If you try this recipe, leave me a comment or tag me on instagram (@samanthamackinnon). Happy cooking!!