MUSHROOM RAVIOLI

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Martha and her young friend Alex Connolly made this delectable version of ravioli. 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.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 5 dozen

Number Of Ingredients 15

1 ounce dried porcini mushrooms
1 cup hot water
1/4 cup olive oil, plus more for serving
2 medium shallots, finely chopped (1/4 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
2 pounds assorted fresh mushrooms, such as button, cremini, and shiitake, brushed clean, trimmed, and coarsely chopped
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup ricotta cheese
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper, plus more for serving
1 cup coarse semolina or cornmeal, for sprinkling
Fresh Pasta for Eleanora Scarpetta's Fettuccine Alfredo
All-purpose flour, for dusting
Unsalted butter, for serving
Sprigs of fresh thyme, for serving

Steps:

  • In a small bowl, combine porcinis and water. Let stand until soft, about 30 minutes. Strain, reserving 1/4 cup of the soaking liquid. Coarsely chop mushrooms; set aside.
  • In a large skillet, heat oil over medium-high heat. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley, and cook 1 minute more. Add fresh and dried mushrooms and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates, about 10 minutes. Add the 1/4 cup reserved soaking liquid. Cook, stirring, until liquid evaporates, about 5 minutes more. Transfer to a bowl, and cool briefly before stirring in Parmesan and ricotta. Season with salt and pepper.
  • Spread semolina on a baking sheet; set aside. Cut fresh pasta dough into 8 pieces. Work with one piece at a time, keeping remaining pieces covered with a glass bowl. Using a pasta machine, roll through the widest opening, brushing very lightly with flour. Fold dough in half crosswise; pass through machine again. Roll dough through remaining settings until it is about 1/16 inch thick (on the Kitchen Aid attachment, this is through setting number 6; this may vary depending on the type of machine used), using as little additional flour as possible.
  • Place sheet on a lightly floured surface with the long side parallel to the edge of work surface. Place 8 heaping measuring teaspoons of mushroom filling along the top third of the sheet about 2 inches apart. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal. Cut between mounds with a plain pastry wheel. Use a 2 1/2-inch fluted round cutter to cut out ravioli, centering filling. Alternately, use a fluted pastry wheel to cut into rectangular ravioli. Transfer to prepared baking sheet. Cover with a clean kitchen towel. Repeat with remaining dough and filling. Chill until ready to cook. The ravioli can be prepared ahead of time up to this point and frozen. Place baking sheet in freezer until ravioli are frozen. Transfer ravioli to a freezer bag, and keep frozen for up to 2 months.
  • Bring a large pot of salted water to a boil. Add about 6 ravioli per serving, and cook until tender but al dente, about 2 minutes (slightly longer if frozen). In a skillet, melt 1 tablespoon of butter and 1 teaspoon of oil with 1 sprig of thyme for each serving. When ravioli are done, use a slotted spoon to remove from boiling water. Drain well, and transfer to skillet. Toss in butter, and divide among warm bowls. Top with shaved Parmesan and freshly ground pepper.

Don Theta
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I'm a big fan of ravioli and these did not disappoint. The filling was flavorful and the pasta was cooked perfectly.


Erica Preston
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These ravioli were delicious! I loved the combination of mushrooms and cheese. The sauce was also very flavorful. I will definitely be making these again.


Fahad Engineer
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The ravioli were good, but I think I would have preferred them with a different sauce. The sauce was a bit too tangy for my taste.


Habal Ghouri
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These ravioli were a bit too rich for my taste. I think I'll try a different recipe next time.


Sajjad Ali Sajjad Ali Solangi
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I'm not a huge fan of mushrooms, but I really enjoyed these ravioli. The filling was creamy and flavorful, and the pasta was cooked perfectly.


sky Sam gia bateman
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These ravioli were amazing! The filling was flavorful and the pasta was cooked to perfection. I will definitely be making these again.


Jason Rezaee
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Overall, I thought this recipe was pretty good. The ravioli were cooked perfectly and the sauce was flavorful. I would definitely make it again.


Christopher Jurina
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The ravioli were good, but the sauce was a bit too heavy for me. I'll try a lighter sauce next time.


Abbas bhatti
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These ravioli were a bit bland for my taste. I think I'll add some more spices next time.


Imran Siddique
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I love the combination of mushrooms and cheese in these ravioli. They're so hearty and flavorful. I'll be making these again for sure.


Alijutt Ryk
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These ravioli were a bit more work than I expected, but they were totally worth it. The homemade pasta dough made all the difference.


Nazim Islam
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I'm a vegetarian and these mushroom ravioli were a great meatless meal. I served them with a side of roasted vegetables and it was a complete dinner.


Daniel Daniel
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This recipe was a hit at my dinner party! Everyone raved about the delicate flavors and the creamy sauce. Will definitely make it again.


Sayar ghising
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My first time making ravioli and these were delicious! I added a bit of garlic and herbs to the filling and they turned out perfect. Even my picky kids loved them.


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