Name: Mushroom And Ricotta Ravioli
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1 tablespoon olive oil; Pinch of salt; 1 tablespoon butter; 1 shallot, finely chopped; 8 oz cremini mushrooms, finely chopped; 1 clove garlic, minced; 1 cup ricotta cheese; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley, chopped (for garnish); 4 tablespoons butter; Fresh sage leaves; Grated Parmesan cheese

Instructions

Prepare the pasta dough: On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add olive oil and a pinch of salt. Use a fork to gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Make the filling: In a skillet, melt butter over medium heat. Add the shallot and cook until softened. Add the mushrooms and garlic, cooking until the mushrooms are golden brown. Remove from heat and let cool. In a bowl, combine the mushroom mixture with ricotta, Parmesan, salt, and pepper.
Roll out the dough: Divide the rested dough into quarters. Roll out one quarter at a time on a floured surface to a thin sheet. Place teaspoonfuls of the filling along the dough, leaving space between each mound. Fold the dough over the filling and press around each mound to create individual ravioli.
Cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli in batches, cooking for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Make the sauce (optional): In a skillet, melt butter over medium heat. Add sage leaves and cook until the butter browns slightly and the sage leaves are crispy. Pour over the cooked ravioli and sprinkle with Parmesan cheese and chopped parsley.

Ingredients

Instructions

Nutrition Facts

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