Recipe: Yummy Ravioli Ricotta and Mushrooms

Ravioli Ricotta and Mushrooms. Serving size depends on how big you want to make your ravioli, but regardless, this recipe makes a lot of pasta. Homemade Creamy Mushroom Ravioli, a homemade egg pasta recipe filled with a creamy mushroom filling. with a creamy Mushroom filling, nothing like Homemade Pasta! Spinach and Ricotta Ravioli with Mushroom Sauce Hi everyone and welcome back to Notes on Hobbies.

Season with salt, pepper and parsley. Place ricotta cheese in a blender or food processor; add the mushroom mixture and blend to a smooth paste. Mix the ricotta, taleggio, eggs, parmigiano and parsley in a bowl and season with salt. You can cook Ravioli Ricotta and Mushrooms using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Ravioli Ricotta and Mushrooms

1. Prepare of Ravioli.
2. Prepare 200 g of 00 flour.
3. You need 2 of Eggs.
4. Prepare of for the stuffing.
5. It's 250 g of Mushrooms.
6. You need 125 g of Cow's milk ricotta.
7. You need 50 g of Parmigiano Reggiano DOP to be grated.
8. You need to taste of Salt.
9. It's to taste of Black pepper.

Transfer the filling to a large pastry bag and refrigerate. Transfer with a skimmer or slotted spoon to the pan with the sauce. To prepare sauce, heat oil in a large skillet over medium heat. While water is coming to a boil, make sauce: Heat large skillet on medium-high.

Ravioli Ricotta and Mushrooms instructions

1. Take the flour and pour it into a bowl together with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture.If the dough is not very elastic add lukewarm water to make the dough softer to be pulled with a rolling pin or with the puff-pulling machine. If on the contrary it turns out sticky, you can add the flour kept aside, gradually..
2. Transfer the dough to a work surface and work it energetically, when you have obtained a smooth and homogeneous dough, form a sphere that you will wrap with transparent food film: let the dough rest for 30 minutes. While the pasta rests, take a non-stick pan with a wide bottom into which you will pour the rinsed mushrooms, add thyme, cover and let them cook until they are soft, it will take a couple of minutes..
3. Remove thyme then drain the mushroom to eliminate excess liquids, season with salt and pepper. Transfer to a bowl then blend using hand mixer. Pour in the ricotta and parmesan, mix well..
4. Roll out the two rectangles of puff pastry on a work surface lightly floured with semolina flour and create small piles of filling with the sac-à-poche.
5. Arrange them at about 3 cm from each other sprinkling water on the edges of the sheet (if you prefer you can also brush the edges with a kitchen brush) so that, when you spread the second sheet over it, this will remain more easily attached. Take care to let the air escape between one ravioli and the other, pressing around the filling with your fingers, in order to prevent them from opening when cooking, making the filling leak out..
6. When you lay the second sheet of dough, match the edges with the first.Then with a notched cutter wheel, make the 4x4 cm ravioli: you will get about 12 ravioli which you will place on a lightly floured tray with re-milled semolina. Your mushroom ricotta ravioli are now ready! You can then cook them in boiling water and season them as you like, for example with butter, prosciutto, sprinkled with grana padano and truffles on top.

Add the mushrooms and cook, stirring constantly until the liquid has evaporated. When lukewarm, mix with the ricotta and Pecorino. Lift the ravioli with a slotted spoon, drain and arrange on warmed plates. Vegan ricotta ravioli with a creamy mushroom sauce - what's not to like? If you've never made your own ravioli before, here's a great recipe to master the perfect pasta dough.

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