RAVIOLI FILLING

RAVIOLI FILLING

RAVIOLI FILLING

RAVIOLI FILLING

RAVIOLI FILLING

Course Appetizer

Ingredients
  

  • ¼ cup olive oil, divided
  • 2 cups sliced PA crimini mushrooms
  • ½ Tbsp. finely chopped garlic
  • ½ Tbsp. finely chopped shallot
  • ½ cup dry white wine
  • 1 cup fresh ricotta cheese
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • ½ Tbsp. finely chopped thyme
  • 1 Tbsp. finely chopped flat parsley
  • 1 Tbsp. chopped chives
  • 1 egg
  • 1 tsp. salt
  • ½ tsp. pepper

Instructions
 

  • Place a large sauté pan on the stove over medium-highheat. Add two tablespoons of olive oil to the pan. Whenthe oil starts to smoke, add the mushrooms. Using awooden spoon or a high-temperature rubber spatula,keep the mushrooms moving so they don’t stick to thebottom of the pan. When the liquid starts to come outof the mushrooms, add the chopped garlic and shallots.Keep cooking the mushrooms until all of the liquidevaporates. At this point, add the rest of the olive oil andkeep sautéing the mushrooms until they become crispyon the outside. Remove the pan from the heat and addthe dry white wine. Place the pan back on the stove andreduce the heat to low, simmering until all of the liquid isevaporated. Set the mushrooms aside and allow to cool.
  • Place the mushrooms into the food processor and pulseto a coarsely chopped consistency. In a separate mixingbowl, place the cheeses, fresh herbs, egg, and choppedmushrooms. Fold together with a rubber spatula until allof the ingredients are evenly mixed throughout the filling.Season with salt and pepper.
  • To make the ravioli, first roll out the dough. This can bedone using a pasta attachment for a mixer, a pasta sheeter,or done by hand. Work with small portions of the doughat a time. Roll out the dough into 1/8” thick sheets. Dollopa teaspoon of the filling onto the dough for each ravioli,spaced 2” apart. Brush the pasta sheet with egg washaround the filling and place another sheet of dough ontop. Gently press the sheets together, making sure to getas many air pockets out as possible. Use a knife or a ringcutter to cut out the individual raviolis. Crimp the edges ofthe dough, trying to make them as thin as the rest of thedough to make the cooking time even throughout. Placethe prepared ravioli on a floured, parchment-coveredbaking tray until needed.
Keyword Papreferred, RAVIOLI FILLING
Tried this recipe?Let us know how it was!


Leave a Reply

Your email address will not be published.

Recipe Rating