This recipe for Ricotta ravioli with mushroom sauce is totally dedicated to my colleague Samira 🙂 Since I bought my pasta machine that I’ve been telling her about home made raviolis and finally I can show her my first trial…
When you have an Italian partner you’re sure to have pasta on the table on a very regular basis… so I try to learn about it as much as I can: the different sauces, the different kinds of pasta and how to make everything from scratch. I’ve been finding it very interesting. It turns out that the idea I had of pasta or Italian food in general is very different from what it is in reality. I’ve been to Italian restaurants in different countries but it all ends up being adapted from the original dishes. Luckily, the food culture of Malta is very connected to Italian food so I’ve been having the opportunity to try more authentic dishes. And then I have my boyfriend helping me 🙂
I’ve tried to make fresh pasta several times. It turns out OK but rolling it out by hand is hard! At least for me! Not long ago, I found a really good deal on a pasta machine. Still a manual one, but makes the whole process so much easier 🙂 So these raviolis were truly my first time using the machine and I’m so happy with it 🙂 The recipe was found on foodnetwork.com but from an Italian chef so it’s very close to the traditional recipes… It came out really good 🙂
Ricotta ravioli with mushroom sauce
For the dough:
- 250 g flour
- 3 eggs
- 3 tbsp olive oil
- A pinch of salt
- Semolina to dust
For the filling:
- 2 cups of ricotta cheese
- 3 eggs
- 1/2 cup parmesan cheese
- 1/4 cup chopped basil
- Salt to taste
For the sauce:
- Olive oil and salt as needed
- 3 cloves of garlic smashed
- 1 cup mushrooms
- 1 1/2 cups chicken stock
- 4 tbsp butter
- 1/2 cup parmesan cheese
- 1/2 cup chopped parsley
Make the dough:
- Mound the flour on a large bowl and make a wide well in the middle. Add the eggs, olive oil and salt.
- Beat the eggs with a fork. Then use the fork to break the wall of the well and incorporate the flour into the eggs. With your hands, gather the dough into a ball: don't worry if there are lumps.
- Using the heels of your hand, push the dough away from you, then fold it back over and push again.
- Continue kneading until the dough is smooth. Wrap it in plastic wrap and let it rest at least 1 hour at room temperature.
Mix the filling:
- In a bowl, mix the ricotta, eggs, parmesan and basil, season with salt and refrigerate
Roll out the dough.
- Cut the dough in 2 pieces. Flatten one piece slightly, then run it twice through the widest setting on the pasta roller, dusting with flour in between.
- Fold the length of the dough into thirds and run it through the roller 2 to 3 more times.
- Continue running the dough through the roller, reducing the width setting between each run, until you reach the second to last setting and the dough is about 1mm thick.
- Repeat this process with the other piece of dough.
Assemble the ravioli:
- Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water.
- Place small balls of filling, 5cm apart, onto the lower half of each strip. Fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your fingers, making sure there are no air bubbles. Cut around the raviolis with a cookie cutter. Transfer to a baking sheet dusted with semolina
Make the sauce:
- Drizzle olive oil into a large deep pan. Add the garlic and place over medium heat.
- When the garlic is light brown, discard it. Add the mushrooms, season with salt and saute until the mushrooms are soft (about 5min).
- Pour in the chicken stock, season with salt and cook, shaking the pan, until the sauce thickens and looks velvety.
Cook the ravioli:
- Bring a large pot of well-salted water to a boil. Add the ravioli and cook for 3 to 4 min. Transfer with a skimmer to the pan with the sauce. Bring the sauce to a boil, shaking the pan. Sprinkle with parmesan and swirl to combine.
- Garnish with the chopped parsley and more cheese.