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Mushroom Ravioli

Prep Time: 30 minutes
Cooking Time: 8 minutes
Passive Time: 30 minutes
Calories per serving:
 
ravioli
  • Dough
  • 200 g flour
  • 100 ml water
  • 1/2 tbsp olive oil
  • 1/2 pinch salt
  • Filling
  • 125 g mushrooms
  • 1 shallot
  • 125 g ricotta or mascarpone
  • 50 g parmesan
  • 1 tsp thyme
  • salt, pepper
  • Sauce
  • 3 tbsp butter
  • 1 tsp rosemary
  • 1 clove garlic
  • 150 ml vegetable stock
  • 50 ml white wine
  • salt, pepper
  1. Prepare the pasta dough by kneading everything together for 10 minutes or until it passes the window pane test. Wrap in cling film and rest at room temperature for 30 minutes.
  2. Finely chop the mushrooms. Over medium high heat, fry them until they have simmered off as much of their moisture as possible. Allow to cool.
  3. Mix the mushrooms, ricotta, parmesan and thyme and season to taste.
  4. Roll out the pasta dough to 2-3mm thickness and cut out circles. Knead together the scraps and repeat.
  5. Add 1 teaspoon of filling to every pasta circle, brush the edges with water, fold in half and press together. Lightly crimp with a fork.
  6. Bring a pot of heavily salted water to a boil.
  7. Meanwhile, brown the butter by melting it over medium-high heat and occasionally stirring until the butter has developed a brown colour. Somewhere half way, crush the garlic and rosemary and add to the butter to infuse. Add the wine and stock and let simmer for 5 minutes.
  8. While the sauce is simmering, boil the ravioli for 3-4 minutes.
  9. Drain and plate the ravioli with the sauce on top, or finish off the ravioli in the pan with the sauce for 2 minutes.
Prep Time: 30 minutes
Cooking Time: 8 minutes
Passive Time: 30 minutes
Calories per serving:
 
ravioli
  • Dough
  • 200 g flour
  • 100 ml water
  • 1/2 tbsp olive oil
  • 1/2 pinch salt
  • Filling
  • 125 g mushrooms
  • 1 shallot
  • 125 g ricotta or mascarpone
  • 50 g parmesan
  • 1 tsp thyme
  • salt, pepper
  • Sauce
  • 3 tbsp butter
  • 1 tsp rosemary
  • 1 clove garlic
  • 150 ml vegetable stock
  • 50 ml white wine
  • salt, pepper
  1. Prepare the pasta dough by kneading everything together for 10 minutes or until it passes the window pane test. Wrap in cling film and rest at room temperature for 30 minutes.
  2. Finely chop the mushrooms. Over medium high heat, fry them until they have simmered off as much of their moisture as possible. Allow to cool.
  3. Mix the mushrooms, ricotta, parmesan and thyme and season to taste.
  4. Roll out the pasta dough to 2-3mm thickness and cut out circles. Knead together the scraps and repeat.
  5. Add 1 teaspoon of filling to every pasta circle, brush the edges with water, fold in half and press together. Lightly crimp with a fork.
  6. Bring a pot of heavily salted water to a boil.
  7. Meanwhile, brown the butter by melting it over medium-high heat and occasionally stirring until the butter has developed a brown colour. Somewhere half way, crush the garlic and rosemary and add to the butter to infuse. Add the wine and stock and let simmer for 5 minutes.
  8. While the sauce is simmering, boil the ravioli for 3-4 minutes.
  9. Drain and plate the ravioli with the sauce on top, or finish off the ravioli in the pan with the sauce for 2 minutes.