How to Make Ravioli Ricotta and Mushrooms in 32 Minutes for Young Wife

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, ravioli ricotta and mushrooms. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ravioli Ricotta and Mushrooms is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Ravioli Ricotta and Mushrooms is something that I’ve loved my entire life. They are fine and they look wonderful.

For the filling: Rinse mushrooms and chop finely. Peel and finely chop the onion. Heat oil in a pan and sauté the onion until soft.

To begin with this recipe, we must prepare a few ingredients. You can cook ravioli ricotta and mushrooms using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Ravioli Ricotta and Mushrooms:

1. Prepare Ravioli
2. Take 00 flour
3. Make ready Eggs
4. Make ready for the stuffing
5. Prepare Mushrooms
6. Prepare Cow's milk ricotta
7. Get Parmigiano Reggiano DOP to be grated
8. Prepare Salt
9. Prepare Black pepper

The ricotta and mushroom filling was creamy with an umami earthy flavor with a strong note from the shiitake mushrooms. I prepared the ravioli with sautéed tomatoes, garlic and capers in white wine, dressed with torn basil leaves and the combination was delicious. Begin by making the mushroom filling. Heat the olive oil in a pan over medium heat.

Steps to make Ravioli Ricotta and Mushrooms:

1. Take the flour and pour it into a bowl together with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture.If the dough is not very elastic add lukewarm water to make the dough softer to be pulled with a rolling pin or with the puff-pulling machine. If on the contrary it turns out sticky, you can add the flour kept aside, gradually.
2. Transfer the dough to a work surface and work it energetically, when you have obtained a smooth and homogeneous dough, form a sphere that you will wrap with transparent food film: let the dough rest for 30 minutes. While the pasta rests, take a non-stick pan with a wide bottom into which you will pour the rinsed mushrooms, add thyme, cover and let them cook until they are soft, it will take a couple of minutes.
3. Remove thyme then drain the mushroom to eliminate excess liquids, season with salt and pepper. Transfer to a bowl then blend using hand mixer. Pour in the ricotta and parmesan, mix well.
4. Roll out the two rectangles of puff pastry on a work surface lightly floured with semolina flour and create small piles of filling with the sac-à-poche
5. Arrange them at about 3 cm from each other sprinkling water on the edges of the sheet (if you prefer you can also brush the edges with a kitchen brush) so that, when you spread the second sheet over it, this will remain more easily attached. Take care to let the air escape between one ravioli and the other, pressing around the filling with your fingers, in order to prevent them from opening when cooking, making the filling leak out.
6. When you lay the second sheet of dough, match the edges with the first.Then with a notched cutter wheel, make the 4x4 cm ravioli: you will get about 12 ravioli which you will place on a lightly floured tray with re-milled semolina. Your mushroom ricotta ravioli are now ready! You can then cook them in boiling water and season them as you like, for example with butter, prosciutto, sprinkled with grana padano and truffles on top

Spoon over ravioli and top with walnuts and parsley if desired. A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish. To complement the filling, a delicate sauce of butter and sage is all that is needed. Drain ravioli when ready and add to the mushrooms in the large saute pan. Once cooled tip onto a large chopping board, add the chopped herbs and dice the mixture into a fine and even consistency.

So that’s going to wrap it up with this exceptional food ravioli ricotta and mushrooms recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!