Homemade Creamy Mushroom Ravioli

Name: Homemade Creamy Mushroom Ravioli
Prep time: 60 min
Cook time: 10 min
Total time: 100 min
Yield: 2
Cuisine: Italian
Ingredients: 1 ¼ cup All-Purpose Flour (1¼ cups + 2 tablespoons all purpose flour (total 172 grams, if doubling the recipe then double this amount) + 1 tablespoon flour); 2 pieces Egg (2 large eggs); 1 pinch Table Salt (1 pinch salt); 4 tbsp Unsalted Butter (1 tablespoon butter + 3 tablespoons butter); 1 piece Porcini Mushroom (1 large porcini mushroom (chopped small)); ¾ cup White Button Mushrooms (¾ cup chopped white mushrooms (chopped small)); ½ piece Yellow Onion (½ small onion (finely chopped)); 1 clove Garlic (1 clove garlic (finely chopped)); 3 tbsp Flat-Leaf Parsley (1 tablespoon minced Italian Parsley + 2-3 tablespoons finely chopped Italian Parsley — up to 3); ½ tsp Oregano (½ teaspoon oregano); 1 tbsp Mascarpone Cheese (1 tablespoon mascarpone); 3 ½ tbsp Parmesan Cheese (1½ tablespoon freshly grated parmesan cheese + 2-3 tablespoons freshly grated Parmesan cheese if desired — up to 3); 1 tbsp Heavy Cream (1 tablespoon cream (heavy, whipping or whole cream))

Homemade Creamy Mushroom Ravioli - Main Course,Pasta (Italian)

100 minItalian

Servings2

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Vegetarian
Pescatarian
Halal

Ingredients

For 2 servings

All-Purpose Flour1 ¼ cup · 1¼ cups + 2 tablespoons all purpose flour (total 172 grams, if doubling the recipe then double this amount) + 1 tablespoon flour
Egg2 pieces · 2 large eggs
Table Salt1 pinch · 1 pinch salt
Unsalted Butter4 tbsp · 1 tablespoon butter + 3 tablespoons butter
Porcini Mushroom1 piece · 1 large porcini mushroom (chopped small)
White Button Mushrooms¾ cup · ¾ cup chopped white mushrooms (chopped small)
Yellow Onion½ piece · ½ small onion (finely chopped)
Garlic1 clove · 1 clove garlic (finely chopped)
Flat-Leaf Parsley3 tbsp · 1 tablespoon minced Italian Parsley + 2-3 tablespoons finely chopped Italian Parsley — up to 3
Oregano½ tsp · ½ teaspoon oregano
Mascarpone Cheese1 tbsp · 1 tablespoon mascarpone
Parmesan Cheese3 ½ tbsp · 1½ tablespoon freshly grated parmesan cheese + 2-3 tablespoons freshly grated Parmesan cheese if desired — up to 3
Heavy Cream1 tbsp · 1 tablespoon cream (heavy, whipping or whole cream)

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Steps

1TO MAKE THE PASTA
2On a flat surface place the four and salt, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Cover with a clean tea towel and let rest one hour.
3Cut the dough into 3-4 parts, roll out slightly and roll through the machine until very thin (you will want to see your hand underneath the dough). Sprinkle dough with flour so it doesn’t stick.
4Cut the dough into even squares using a pastry crimper (I made them about 2 x 2 inches). Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don’t want them to open. You can also use a ravioli mold which makes it much easier.
5Cook the ravioli in salted boiling water for approximately 5 minutes. Drain.
6MUSHROOM FILLING
7In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds.
8Remove 3 /4 of the mixture and blend until creamy, then place back in pan and mix with remaining 1/4 mixture. Sprinkle with flour, add the cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.
9SAUCE
10In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water, and toss to cover and sauté 30 seconds. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!