Cook: Four-Cheese Ravioli with Mushrooms


For my second attempt at fresh pasta, I decided to make ravioli.  The key to good fresh ravioli is a light, thin dough.  This recipe uses a savory cheese filling with a simple mushroom sauce.  You can make this even if you don't have a pasta roller, but you'll have to work a lot harder.




Four-Cheese Ravioli with Mushrooms
Prep Time: 1.5 hours
Total Time: 2 hours
Yield: 2 servings

0.75 c flour, plus more for work surface
0.25 c semolina
1 tsp salt
1 egg
0.5 c ricotta

2 tbsp asiago, grated
2 tbsp pecorino, grated plus 1 tbsp shredded
2 tbsp parmigiano-reggiano, grated plus 1 tbsp shredded
1 egg yolk
0.5 tbsp fresh rosemary, minced
0.25 tsp ground nutmeg
3 tbsp butter
6 oz mushrooms, sliced
0.25 c white wine
pinch red pepper flakes


(1) Prepare pasta dough as in steps 1-3 here, using flour, semolina, salt, and 1 egg
(2) Wrap dough in plastic and refrigerate for 45 minutes
(3) Remove from refrigerator and let sit for 20 minutes
(4) Meanwhile, mix ricotta, asiago, grated parmigiano, grated pecorino, rosemary, nutmeg, and egg yolk

(5) Roll out dough, as thin as possible, into long sheets about 5 inches wide

(6) Place 1 tbsp of cheese filling onto one half of pasta sheets, about 1 inch apart

(7) Fold un-filled half of dough over the cheese mixture

(8) Using a tablespoon or small cookie cutter press down the pasta around the filling to seal; cut in between the filled sections to make the individual ravioli

(9) Saute mushrooms in butter over medium heat until golden brown

(10) Add white wine and red pepper flakes

(11) Boil 6 cups salted water
(12) Add ravioli; boil for approximately 2 minutes

(13) Lift ravioli out of water, place on a plate, top with mushrooms, shredded parmigianno, and shredded pecorino


Notes:
I rolled out the pasta sheets to setting 6 on my Kitchenaid pasta roller.  When working with the pasta dough, be sure to flour the work surface and your hands often.  The ravioli cook really fast, so keep an eye on them -- when they float to the top of the water, they're done.

2 comments:

Anonymous said...

Looks great. Would love to try making some with my GF Flour.

Boodle said...

Amen to the working harder. We rolled and rolled and never got our pasta this thin. But it was still fun :D

Looks delicious!

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