Ravioli with pesto and mushrooms
4 servings
60 minutes
Ravioli with pesto and mushrooms is a harmony of Italian traditions and rich European flavors. The spinach dough gives them tenderness and lightness, while the aromatic filling of mushrooms sautéed in butter with cream fills each bite with a rich taste. This recipe pays homage to Italy's culinary art, where ravioli have always been a symbol of home comfort. They can be served with olive oil and grated cheese, enhancing the depth of flavor. The dish pairs excellently with white wine and fresh herbs, making it an ideal choice for a cozy dinner or festive gathering.
1
Knead the dough. Whisk the eggs with olive oil and water. Add salt. Grind the spinach in a mortar or blender and add to the egg mixture. Gradually add sifted flour to this mixture. Knead a firm and elastic dough, like for dumplings. Set the prepared dough aside to rest for 30 minutes.
- Chicken egg: 1 piece
- Olive oil: 3 tablespoons
- Water: 0.8 glass
- Salt: to taste
- Fresh spinach leaves: 1 bunch
- Wheat flour: 500 g
2
Prepare the minced meat. Finely chop the mushrooms and onion. Sauté in butter, then add sour cream or cream later. Season with salt and pepper and simmer for 10-15 minutes.
- Fresh mushrooms: 500 g
- Onion: 1 piece
- Butter: 2 tablespoons
- Sour cream: 2 tablespoons
- Ground black pepper: to taste
3
Make ravioli. Divide the dough into two equal parts and roll out into thin sheets. Spoon the filling at a distance of 4-5 cm apart. Place the second sheet on top and press the edges tightly around the filling. Cut them into squares or circles.
- Wheat flour: 500 g
4
Boil the ravioli in salted water for 5-7 minutes. You can dress it with olive oil and grated cheese.
- Salt: to taste
- Olive oil: 3 tablespoons