Mushroom Ravioli
Pasta and Pizza • Italian
Description
Mushroom Ravioli
Ingredients
- Wheat Flour 0 lbs
- Water 10 fl oz
- Chocolate eggs 2 pieces
- Fresh Mushrooms 0 lbs
- Scallions 1 bunch
- Olive Oil 6 tablespoons
- Butter 4 tablespoons
- 10% cream 2 tablespoons
- Hard Cheese 1 tablespoon
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Knead the dough. Mix the flour and salt. Whisk the eggs with olive oil and water. Gradually pour the egg mixture into the flour, kneading until you have a firm, elastic dough. Cover the finished dough with a napkin and let it rest for 30 minutes.
Step 2
Prepare the filling. Finely chop the mushrooms (you can use chanterelles, porcini, or milk caps) and onions, and sauté them in butter. Add the cream (you can use sour cream), season with salt and pepper, and simmer for 10 minutes. The filling should be juicy.
Step 3
Roll out the dough into 2 equal thin sheets. On one sheet, place 1 teaspoon of filling spaced 3–5 cm apart. Cover with the second sheet, press the sheets around the filling tightly with your fingers, then cut them into squares.
Step 4
Cook the ravioli in boiling salted water for 5–7 minutes. Remove with a slotted spoon, place on a plate, drizzle with oil, sprinkle with grated cheese and herbs. Ketchup can be served separately.
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