Mushroom and Ricotta Cheese Ravioli

For the dough

Combine flour and eggs. Knead until the dough softens up, 10 min or so.

Let the dough rest for an hour.

For the filling

Saute finely diced mushrooms and bacon. Let them caramelise. Add shallots and garlic.

When done, cool the mixture down and add ricotta. Season to taste.

Place the filling in a piping bag, cut off the tip and fill your ravioli.

Assembling ravioli and sauce instructions

When your dough is well rested, roll it out quite thinly (I went for 8 out of 9 on my pasta machine). You can see through it.

Arrange uniformed quantities of filling onto the dough, cut and shape the ravioli. Make sure to seal them properly and that there aren’t any air pockets left inside because then water will come into your ravioli while cooking.

Cook ravioli in boiling salted water until they come out to the surface. It’s done in minutes because the dough is very thin and the filling has been cooked previously.

While ravioli are cooking, melt some butter on the pan and add herbs to release the flavour, add a little bit of stock (1/3 of the cup because I like doing this in batches of 7-8 ravioli so that the pan doesn’t get too crowded). Add cheese to melt and toss ravioli in.

Serve ravioli with some sauce over, sprinkle some additional cheese and freshly cracked pepper. Do the same procedure with the rest of the ravioli!