Ravioli with mushrooms
12 servings
80 minutes
Mushroom ravioli is a refined dish of Italian cuisine that combines delicate dough and aromatic mushroom filling. The history of ravioli dates back to medieval Italy, where pasta with various fillings became a symbol of gastronomic art. This recipe uses a combination of fresh forest mushrooms, cream, and herbs that give the filling a rich flavor and velvety texture. The finished ravioli are served with melted butter, grated cheese, and herbs, creating a harmony of tastes and aromas. This dish is suitable for both a cozy family dinner and an exquisite festive table. The lightness of the dough and the rich flavor of the mushrooms make ravioli a delightful culinary pleasure, especially when paired with a glass of white wine.
1
Knead the dough. Mix flour and salt. Whisk eggs with olive oil and water. Gradually pour the egg mixture into the flour, kneading a firm, elastic dough. Cover the finished dough with a napkin and let it rest for 30 minutes.
- Wheat flour: 1 kg
- Salt: to taste
- Chicken egg: 2 pieces
- Olive oil: 6 tablespoons
- Water: 1.3 glass
2
Prepare the filling. Finely chop the mushrooms (you can use chanterelles, porcini, or milk caps) and onion, sauté them in butter. Add cream (or sour cream), season with salt and pepper, and simmer for 10 minutes. The filling should be juicy.
- Fresh mushrooms: 1 kg
- Spring onion: 1 bunch
- Butter: 4 tablespoons
- Cream 30% fat: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Roll the dough into 2 equal thin layers. Place 1 teaspoon of filling on one layer, spaced 3-5 cm apart. Cover with the second layer, press the layers tightly around the filling with your fingers, then cut them into squares.
- Fresh mushrooms: 1 kg
4
Boil the ravioli in salted boiling water for 5-7 minutes. Remove with a slotted spoon, place on a plate, drizzle with oil, and sprinkle with grated cheese and herbs. Ketchup can be served separately.
- Salt: to taste
- Butter: 4 tablespoons
- Hard cheese: 1 tablespoon
- Parsley: 60 g
