Mushroom Ravioli

Recently I was watching a cooking show and they made some homemade butternut squash ravioli and it gave me quite a hankering for my favorite mushroom ravioli. I could not resist trying to make some of my own right away and luckily I had some mushrooms in desperate need of use.

I used a GF all-purpose mix for this, but you can easily swap it out for regular flour, or even just go buy some pasta sheets that are ready to go. These turned out well enough for my first try, the mushroom filling especially, but I will definitely be working on perfecting the pasta recipe.

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Mushroom Ravioli

8 oz. mushrooms (any blend you like)

1 shallot, diced (or onion)

2 garlic cloves, minced

1 tsp thyme

2-3 T fresh parsley, chopped

3-4 T ricotta*

1 T parmesan

1 cup all-purpose flour

2 T white wine*

pinch of salt

1 egg

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Chop up the shallot, garlic, and mushrooms. Heat some EVOO in a hot skillet and add the shallots and garlic. Let it sweat and soften. Add the herbs and mushrooms and saute until soft. Allow to cool in pan then add the ricotta and parmesan. *I didn’t have any ricotta so I put in about 1/4 cup of parmesan.

For the pillows, mix flour and salt together. Add egg and wine. *I found that using a GF flour required about 2 tsp more wine. Knead dough by hand for 5 minutes.

Roll out the dough very thin, but not so thin you can’t pick it up. I noticed with the GF dough that it broke quite easily once I put the mushrooms in and started shaping the pasta pillows. I cut out large squares, put a spoonful of mushroom filling on half of them, topped them with the remaining squares, then used a glass to cut the circles, which helped seal the edges.

Get your pan over medium heat, extra mushroom mixture and juices. Add a T of butter and let it brown gently. Add a splash of white wine and deglaze the pan. You should have a nice buttery sauce.

Boil the ravioli for about 3 minutes. Drain just for a moment because water does get into the ravioli as they cook. Then gently place in the pan with the browned butter. Give it a quick saute to heat them through and make the outsides a little bit browned.

Plate the ravioli and top with pan butter and remaining mushroom mixture. Sprinkle some chopped parsley over it all. Enjoy!

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Here is another recipe using pasta flour:

200g (7.5 oz) pasta flour*

1 egg

1 egg yolk

pinch of salt

water

This is where a kitchen scale comes in real handy. The recipe uses metric measuring, which I am not familiar enough with to convert to cups. But 200 grams does come out to about 7.5 ounces, give or take, which is .88 cups. So you can see how once you convert to ounces it’s just time to stop converting and start measuring. Scales are extremely handy to have and you can buy a good one at any kitchen store for under $20.

Place the flour on your work surface and make a well in the center. Add the salt, egg, and egg yolk, and then just a little water. You can add more water in very small amounts as needed. Mix together to form a dough and knead for a few minutes until smooth. Wrap in plastic wrap and chill for 30 minutes.

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7 thoughts on “Mushroom Ravioli

  1. I just love your filling for the mushroom Ravioli, it looks delicious. Thank you so much for sharing this special recipe with Full Plate Thursday and enjoy your weekend.
    Come Back Soon!
    Miz Helen

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