Mushroom Ravioli
Shopping List
Mushroom Filling:
1 Lb. Mushrooms (any combination including but not limited to Cremini, Shiitake, Oyster, Button) finely diced.
2 Tbs Butter
2 Tbs Extra Virgin Olive Oil
2 Cloves Garlic Minced
1 Finely Diced Shallot
1 tsp Chopped Fresh Thyme Leaves
¼ Cup grated Parmigiano Reggiano (plus another ¼ cup to dust the pasta before serving)
¼ Cup grated Pecorino Romano
¾ Cup Ricotta
1 tsp Lawry’s Seasoned Salt
1 tsp nutmeg
Finely Ground Black Pepper to Taste
Pasta Dough:
1 ¾ Cups “00” Flour (plus a ¼ cup extra to dust your working area as needed)
¼ Cup Semolina Flour
Pinch of Salt
2 Whole Eggs
4 Egg Yolks
2 tsp Extra Virgin Olive Oil
Sauce:
6 Tbs Butter
1 Knorr Chicken Bouillon Cube dissolved in 1 cup hot pasta water
10 Sage Leaves ripped into thirds
Pepper to taste
Dusting of Parmigiano Reggiano
1 cup crushed roasted pistachios (to roast pistachios, place them in a single layer on a baking sheet & roast in 350°F oven for 5 minutes, toss and continue roasting for 5 minutes, toss and continue for another 2 minutes)Mushroom Filling Instructions:
In a fry pan, heat up the butter and olive oil. Add the shallots and sauté over medium heat for 3 minutes or until they are fragrant. Add the mushrooms and continue to sauté for another 10 minutes or until the juices the mushrooms throw off are reabsorbed. Add the garlic and thyme. Cook for 1 minute, stirring frequently, then transfer the mixture to the refrigerator to cool completely
In a medium sized mixing bowl, combine the Parmigiano Reggiano, Pecorino Romano, Ricotta, Lawry’s Salt, Nutmeg and Pepper. Once the Mushroom mixture has cooled, add it to the cheese mixture. Set your Mushroom Filling aside while preparing the pasta dough.
Pasta Dough Instructions:
Sift the “00” Flour and Semolina Flour into a medium sized mixing bowl, add 2 pinches of salt and mix until all dry ingredients are well incorporated. Take your flour mixture and put it in a mound on a clean surface and create a well in the middle.
In a separate mixing bowl, whisk together the eggs, egg yolks and olive oil. Pour the egg mixture into the well of the flour. With a fork, begin mixing the flour into the egg around the edges of the egg, but without breaking the wall of your flour well. Once enough flour has been incorporated to thicken the egg mixture and the wall of the flour well begins to collapse, use a bench scraper and your hands to incorporate the remaining flour. Knead the dough a few minutes until all the liquid has been absorbed and your dough is smooth and pliable. Form the dough into a ball and wrap tightly with plastic wrap and let it rest for at least 30 minutes. Resting for a minimum of 30 minutes is important so that the gluten is allowed rest ensuring that the dough is able to be rolled out without shrinking back to its original form.
While the dough rests, prepare your pasta sheet making station. The pasta sheeter needs to be set at its widest setting to begin.
Once your dough has been resting for a minimum of 30 minutes, unwrap the dough, lightly dust your dough and workstation with “00” flour and begin rolling it out. Roll the dough so that it fits into the widest setting of your pasta sheeter and so that it’s not too wide to fit into the width of the machine. Pass your dough through the machine at this setting twice, then fold it into quarters and pass it through again at the widest setting, this is called laminating. Folding the dough and passing it through again allows for the dough to develop its texture.
Once the laminating process is complete you can continue passing the dough through the sheeter in order to thin out your dough to the desired thickness for ravioli. Remember, ravioli will be thinner than the thickness of other pastas because the edges become doubled once it is folded over its filling. With each pass of the dough through the sheeter, you will decrease the width of the sheeter by one setting until you arrive at your ultimate dough sheet setting which is usually “6” on most brands of pasta sheeters. When the dough becomes too long, cut it in half to make it more manageable. Once you have passed the dough through the sheeter at the “6” setting, or once you can see your hand through the pasta, you are ready to spread it out on your lightly floured workstation in preparation for filling.
Pipe or spoon 2 teaspoons of filling down the center of you pasta sheet and about 1 ½” apart. Be sure to leave ¾” of dough before placing your first filling mound and after your last filling mound. Once your have placed all your filling on the pasta sheets, lightly spritz the pasta with water so that the pasta can stick to itself once it is folded over. Carefully and evenly fold the pasta sheet in half over the filling. Dust the top of the folded over ravioli sheet with flour and press out all the air in between the filling to form your ravioli and keep it from floating too much or cooking unevenly. With a ravioli wheel cutter, trim the edges of the ravioli, then cut between each ravioli keeping them all the same size for even cooking. Your ravioli is now ready to cook or can be set aside in a single layer on parchment paper to be cooked at a later time. If ravioli is to be frozen, place ravioli in a freezer safe, parchment paper lined container. Ravioli should be placed on the parchment paper in a single layer. The layers may be stacked. Ravioli may be stored in the freezer for up to 6 months.
To cook the ravioli, place it gently into salted, boiling water. Cook for 3-4 minutes or until the ravioli is float & remain on the surface for about a minute. Add 1 additional minute if cooking from frozen.
Sauce Instructions:
In a saucepan, heat 6 Tbs salted butter and add the sage leaves. Sauté the leaves a couple minutes to release their flavor into the butter. Stir in ½ cup chicken broth and a pinch of pepper until well incorporated. Add ravioli into the sauce pan to coat the ravioli well with the butter sauce. Plate the ravioli with a drizzle of the sauce and a drizzle of Extra Virgin Olive Oil. Finish with a dusting of Pecorino Romano and the crushed roasted pistachios.
