Mushroom and Ricotta Cheese Ravioli

3 Portions
1 hr 15 min

Who doesn't love a good pasta dish?! Especially when it is filled with lovely ingredients, such as mushrooms, bacon and creamy ricotta. These are also packed with matching herbs and come in a silky butter sauce.


Did I make you hungry? I did, right! Before you start preparing this lovely warming meal, I must say that it is crucial that you caramelise your filling ingredients properly. Caramelisation is what gives flavour to the ingredient, and that is achieved when the ingredient is put in a well-heated pan, not in a cold one. And you have to give enough time to it. Don't rush things.


Be gentle with your pasta dough. Pasta machine is a life saviour for me, butt if you don't have one, your hands and a rolling pin will do the work. It does require some elbow grease, but hey, a good meal is worth the effort.


Enough of chit-chatting, lets get down to business!

Mushroom and Ricotta Cheese Ravioli

Recipe details

  • 3  Portions
  • Prep time: 1 Hours Cook time: 15 Minutes Total time: 1 hr 15 min
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Ingredients

For the dough

  • 7 oz flour (200 grams)
  • 2 medium sized eggs

For the filling

  • 7,8 medium sized button mushrooms
  • a handful of chopped pancetta
  • 1 shallot
  • 3 garlic cloves
  • 7 oz ricotta cheese (200 grams)

For the sauce

  • 2 cubes butter
  • 1 cup stock
  • a handful of grated Parmesan cheese
  • herbs of liking (rosemary, sage, thyme)

Instructions

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!

Matea
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