Emma Wilson
Mushroom ravioli is a delicious, creamy, savoury, smooth, and garlicky dish. It is a type of stuffed pasta, made with or without ricotta. Making mushroom ravioli from scratch can be time-consuming and requires patience, but the end result is worth it. In this paragraph, we will discuss the process of making homemade mushroom ravioli, including the ingredients and step-by-step instructions for preparing the dough, filling, and sauce. We will also provide tips and tricks for ensuring perfect results and explore the nutritional benefits of mushrooms.
Characteristics and Values Table for Mushroom Ravioli
| Characteristics | Values |
|---|---|
| Dough ingredients | Eggs, olive oil, semolina flour, 00 flour or all-purpose flour, and salt |
| Filling ingredients | Mushrooms, ricotta cheese, spinach, salt, and pepper |
| Sauce ingredients | Butter, onion, garlic, oregano, parsley, flour, cream, mascarpone, parmesan, thyme, chicken broth, Worcestershire sauce, Asiago cheese, olive oil, wine, broth, heavy cream, dried herbs, salt, and pepper |
| Cooking method | Boil ravioli in salted water, cook filling and sauce in a pan, and toss ravioli in sauce |
| Tools | Pasta machine, pasta crimper, ravioli stamp or cutter, food processor, large pot, skillet or pan, silicone spatula |
| Serving suggestion | Top with sautéed mushrooms and a butter sauce |
| Yield | 4-6 servings |
| Storage | Can be frozen for up to 3 months |
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What You'll Learn
Making the dough
Preparing the Ingredients and Mixing:
Start by gathering your ingredients: you will need flour (either 00 flour, all-purpose flour, or a combination of semolina flour and all-purpose flour for added sturdiness), eggs, salt, and optionally, olive oil.
On a flat and clean surface, create a well in the middle of the flour and salt mixture. Crack the eggs into the well and, using your fingers or a fork, slowly mix the eggs with the flour until a smooth dough forms. You can also use a food processor to combine the ingredients, pulsing until everything is well incorporated. If you choose to add olive oil, mix it with the eggs before adding them to the flour.
Resting the Dough:
Once the dough is mixed, cover it with a clean tea towel or plastic wrap and let it rest. The resting time can vary from 30 minutes to an hour, depending on the recipe. This step is crucial, as it allows the dough to relax and makes it easier to roll out.
Rolling and Cutting the Dough:
After the dough has rested, uncover it and cut it into 3-4 parts. Take one piece and roll it out slightly with a rolling pin. If you are using a pasta machine, feed the dough through the rollers, starting from the widest setting and gradually reducing the thickness until the dough is very thin. You should be able to see your hand through the dough. Sprinkle the dough with flour as needed to prevent sticking.
Use a pastry crimper, ravioli stamp, or a simple knife to cut the dough into even squares or desired shapes. The size of the squares can vary, but a common dimension is about 2 by 2 inches.
Now that you have prepared the dough for your mushroom ravioli, you are ready to fill and shape your ravioli!
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Preparing the filling
Firstly, select your mushrooms. Wild mushrooms, such as fresh porcini and chanterelle, offer an exotic flavour, but they can be expensive and hard to find. A mixture of baby bella, shiitake, and white button mushrooms is a more accessible option that still delivers a rich, deep taste. Chestnut mushrooms (crimini) are another excellent choice, providing a nutty flavour.
Next, prepare the mushrooms by cleaning and chopping them into small pieces. Cooking methods may vary, but generally, you will want to sauté or fry the mushrooms until they are golden and softened. This typically takes around 3-4 minutes. Remember to cook the mushrooms first before adding them to your sauce to preserve their colour, flavour, and texture.
Once the mushrooms are cooked, it's time to build the flavour profile of your filling. You can add a variety of ingredients to enhance the taste and creaminess of the filling. Common additions include shallots or onions, garlic, thyme, oregano, parsley, and dry marsala wine. Sauté or fry the additional ingredients, stirring occasionally, until they are softened and fragrant.
After building the flavour base, it's time to blend the mixture. Remove it from the heat and let it cool for a few minutes. Then, transfer the mixture to a food processor and blend until it reaches a smooth, pate-like consistency. This step ensures your filling has a creamy texture.
Finally, add the cheese. Combine the mushroom mixture with ricotta, mascarpone, and Parmesan cheese. Adjust the seasoning with salt and pepper to taste. You can also add a small amount of spinach at this stage for added colour and nutrition. Taste the filling and adjust the seasoning as needed.
Your mushroom ravioli filling is now ready to be used! Remember to chill the filling before assembling your ravioli to achieve the best results. Enjoy the process of creating this delicious dish!
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Filling the ravioli
The "Sandwich" Method:
This method is suitable for beginners. First, place your homemade or store-bought pasta sheets on a flat surface. Using a spoon, dollop the mushroom filling in the centre of the pasta sheet, leaving a gap of about 2 inches between each dollop. Once the filling is in place, gently place another pasta sheet on top. It is important to ensure that the filling is not overly wet, as this can cause the pasta to become soggy. Use your fingers or a pastry crimper to press the edges of the top and bottom sheets together, sealing in the filling. Finally, cut the ravioli into the desired shape and size.
The "Fold-Over" Method:
This method yields slightly more ravioli and creates less pasta scrap. Cut your pasta sheet in half or into thirds, depending on the length. Shorter sheets are easier to work with. Take one sheet and fold it in half horizontally to create a light crease, then unfold it. Working below the crease, place rounded teaspoons of filling along the sheet, spacing them about two finger-widths apart. Gently pat the filling down, then fold one edge of the pasta over to meet the other edge. Seal the sides of the ravioli with your fingers, ensuring no filling can escape.
The Ravioli Stamp/Cutter Method:
This method is ideal if you want pretty decorative edges. Simply place a heaped teaspoon of filling in the centre of a pasta sheet, then fold the sheet over and press the edges together with your fingers or a ravioli stamp/cutter. This method creates individual ravioli pockets with three sealed edges, rather than the traditional four-sided ravioli.
Regardless of the method chosen, it is important to chill your mushroom filling before use. Hot filling can cause the pasta to become soggy. Additionally, use your fingers to gently press out any air bubbles from the filling to prevent pockets of air in your ravioli.
Now that your ravioli is filled and sealed, it is ready to be cooked and served!
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Cooking the ravioli
Firstly, you will need to prepare a large pot of salted boiling water. You don't need as much water for ravioli as you would for other pasta, such as spaghetti. You can also cook frozen ravioli without thawing them first. Once the water is boiling, carefully add the ravioli to the pot. It is important not to use too much sauce, as this can make the dish too heavy and rich.
Depending on the recipe, you may want to cook the ravioli for around 3 to 5 minutes. Then, drain the ravioli and blanch them by running them under cold water to stop them from continuing to cook and prevent them from sticking together. You can also toss the ravioli in a teaspoon of olive oil to keep them from sticking.
If you are making a mushroom sauce, you can cook the mushrooms first and add them to the sauce at the end to preserve their colour, flavour, and texture. To cook the mushrooms, heat some olive oil in a pan and add the mushrooms, cooking until they are golden on each side. You can also add other ingredients such as butter, garlic, shallots, and thyme, cooking until fragrant and softened.
Finally, gently add the cooked ravioli to the sauce, ensuring everything is combined and heated through. You can also add grated parmesan cheese and fresh herbs to the top of the dish before serving.
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Making the sauce
To make the sauce for your mushroom ravioli, start by heating a tablespoon of olive oil in a medium-sized pan. Once hot, add some finely chopped shallots or onions and saute until soft and translucent. Next, add some chopped mushrooms and cook until they are soft and reduced in size. You can use a mixture of inexpensive mushrooms such as baby bella, shiitake, and white button mushrooms, or wild mushrooms like fresh porcini and chanterelle. If you're using wild mushrooms, you might want to cook them separately and combine them with the other mushrooms later, to avoid overpowering their flavor.
Once the mushrooms are soft, add some garlic, thyme, and a pinch of salt and pepper, and fry for another 1-2 minutes. Set the mushroom mixture aside and let it cool for about 5 minutes. Then, add it to a food processor along with some ricotta and parmesan cheese, and blitz until smooth and pate-like.
In a separate pan, make a butter sauce by melting butter and adding chopped mushrooms, onion, and garlic. Cook until golden, stirring occasionally. Then, add oregano and parsley and cook for another 20 seconds. Remove three-quarters of the mixture and blend until creamy, then place it back in the pan and mix with the remaining mixture. Sprinkle with flour, add cream and mascarpone, and heat on low for one minute. Remove from the heat and add parmesan, stirring to combine.
Alternatively, you can make a creamy white wine reduction sauce by combining garlic, butter, seasonings, Asiago, and Parmesan with a dry white wine like Chardonnay or Pinot Grigio. Saute the mushrooms in batches until golden on each side, then add them to the sauce.
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Frequently asked questions
To prevent ravioli from falling apart, ensure that the filling isn't too wet or overstuffed. Remove air pockets by pressing the edges together with a fork or ravioli cutter. Brush the edges with egg wash or water to ensure a tight seal, then allow the egg time to set. Finally, boil a large volume of water at a light boil, rather than a rolling boil, to prevent the ravioli from bursting.
To fix bland mushroom ravioli, consider adding more salt and pepper to taste. You could also try adding more ingredients with a strong flavour, such as garlic, thyme, rosemary, or parmesan.
To fix mushroom ravioli that is too oily, try diluting the dish with a splash of water or another salt-free liquid. You could also try adding more ingredients to bulk up the dish and absorb the oil, such as rice, pasta, quinoa, or potatoes.
To fix mushroom ravioli that is too salty, try adding an acidic ingredient such as lemon juice, vinegar, or tomato. You could also try diluting the dish with a splash of water or another salt-free liquid, or adding more ingredients to bulk up the dish and absorb the salt, such as rice, pasta, quinoa, or potatoes.
