Mushroom Ravioli with Olive Oil and Parmesan

This savory dish is simple to make, yet full of flavor. With a few ingredients you can make a melody of complimenting elements that will create the perfect meal. Start with tender mushrooms and rich ricotta cheese to make raviolis that are truly a treat to the senses. Learn how to make these delectable mushroom ravioli.

What you’ll need for the filling

1 lb. mushrooms of your choice (diced)

1/2 onion (diced)

2 cloves of garlic (minced)

1 cup ricotta

1/2 cup shredded parmesan or gruyere

1 teaspoon parsley flakes

1 egg yolk

salt and pepper to taste

Sautee onions and mushrooms in olive oil until soft, about 7-8 minutes. Add minced garlic and cook about 1 minute, or until fragrant. Remove from heat and allow your mixture to cool.

In a medium bowl, combine cheeses, parsley, and mushroom mixture. Add salt and pepper to taste. Once flavored to your liking, add in the egg yolk and mix together. Set your mixture aside while you make your pasta dough.

What you’ll need for your pasta dough

1-2 cups flour

3 eggs

In a stand mixture, combine eggs and 1 cup of flour. Continue to add flour one tablespoon at a time until the dough comes together. You may not use the complete second cup of flour, this will depend on how large your eggs are. Turn out the dough on a well floured surface and knead in additional flour if dough is too sticky to work with. Allow the dough to rest and divide it into 4 equal pieces. Roll out into a thin rectangle. Place about a tablespoon of filling every few inches along one side, leaving space around for the ravioli cutter. Fold other side of pasta over and press around the filling so there are no air pockets. Dip ravioli cutter in flour, shake off excess flour, then press firmly around the filling to cut all the way through the pasta. Repeat. Cook pasta in batches in salted boiling water for about 3 minutes, or until pasta floats. Don’t overcrowd the pot.