Ravioli with mushrooms is a classic Italian dish that combines the comforting texture of fresh pasta with the earthy, savory flavors of mushrooms. This recipe is perfect for a cozy dinner with family or a special meal to impress your guests. The homemade pasta dough and buttery sauce add a touch of elegance and ensure that every bite is filled with rich, authentic flavors.
Ravioli with Mushrooms
Homemade pasta dough is combined with a savory filling of mushrooms, shallots, celery, and Parmesan. After shaping the ravioli, they are cooked in salted water and served with a flavorful butter sauce – infused with either garlic or sage. A simple yet elegant treat for pasta lovers.
Ingredients
- For the Pasta Dough:
- 300 g flour (Type 405 or 550)
- 1 pinch of salt
- 3 tbsp eggs, lightly beaten
- 1 1/2 tbsp Olive oil
- Extra flour for dusting
- For the Filling:
- 30 g butter
- 75 g shallots, finely chopped
- 50 g celery stalk, finely diced
- 80 g brown mushrooms, finely chopped
- 4 tbsp Parmesan Reggiano, freshly grated
- Salt and pepper, to taste
- Additional Parmesan for garnish
- For the Butter Sauce:
- 60 g butter
- 3-4 Crushed garlic cloves (optional fresh sage leaves)
Instruction
- Prepare the Pasta Dough:Mix the flour and salt, then sift onto a clean work surface. Form a well in the center.
- Pour the beaten eggs and olive oil into the well. Gradually incorporate the flour from the edges of the well into the liquid.
- Knead the dough thoroughly until it becomes smooth and elastic. This process may take several minutes.
- Wrap the dough in cling film and let it rest for 30 minutes to improve elasticity.
- Prepare the Filling:Melt the butter in a pan over medium heat. Sauté the shallots, celery, and mushrooms until softened and the liquid has evaporated.
- Allow the mixture to cool, then mix in Parmesan. Season with salt and pepper to taste.
- Shape the Ravioli:After resting, roll the dough out thinly or pass it through a pasta machine (up to setting 5).
- Use a ravioli cutter or a pastry wheel to create your desired shapes.
- Place a small spoonful of filling in the center of each piece. Brush the edges with water, fold over, and press firmly to seal. Ensure the ravioli are tightly sealed to prevent them from opening during cooking.
- Place the finished ravioli on a floured plate and cover with cling film.
- Prepare the Butter Sauce:
- Melt butter in a small saucepan.
- Either let crushed garlic cloves or fresh sage leaves infuse in the butter until fragrant.
- Cook and Serve the Ravioli:Bring a large pot of salted water to a boil.Cook the ravioli in batches for 4-5 minutes, depending on the thickness of the dough.
- Arrange the ravioli on plates, drizzle with the warm garlic or sage butter, and sprinkle with freshly grated Parmesan.
- Bon appétit!
Notes
Tip: While a stand mixer can be used to prepare the dough, kneading it by hand provides a better sense of the dough's texture. Tip: Ravioli can be prepared in the morning and cooked later in the day.
Nutritional values
Calories: 387kcal | Carbohydrates: 81g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0,4g | Trans Fat: 0,1g | Cholesterol: 3mg | Sodium: 196mg | Potassium: 287mg | Fiber: 3g | Sugar: 12g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 4mg
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