Mushroom Ravioli

Is there anyone in the world who doesn’t like ravioli? Ravioli (singular: “raviolo”) come in many shapes, seemingly endless fillings, and, to top it off, the word is just fun to say. But I must admit that I rarely eat ravioli. While Italian restaurants appropriately offer a small portion of ravioli as a first course, Americans tend to categorize it in with other entrees. As a big eater, I can’t bring myself to order four ravioli while my fellow diners are filling up on steaks and filets of fish. Anyone else with me? 

For this weekend’s date night, I made ravioli for the first time (as a first course, I might add – we followed it with seared blackfish and sauteed kale). I went in completely blind – I stuffed my usual homemade pasta with a mushroom filling invented entirely off the cuff. The result? Let me just say:

You’ll want to try this at home. 

Mushroom Ravioli 

Ingredients:

• 1 lb homemade pasta (if using a pasta maker, roll to #6 or #7, depending on preference)

• 1 egg, beaten

• 8 oz white mushrooms (or variety of your choice), cleaned and sliced

• 3 garlic cloves, peeled

• 1 shallot, coarsely chopped

• 2 tbsp grated parmesan

• 2 ½ tbsp ricotta 

• ½ tsp ground nutmeg

• Kosher salt

• Ground pepper

• 3 sprigs fresh thyme

 Directions:

1. Prepare 2 fresh pasta sheets. If using a ravioli mold, begin by laying sheet across the tin. If making by hand, simply rest sheets on floured surface.

2. Heat a medium sauté pan over medium heat. When pan is hot, begin cooking sliced mushrooms, adding salt and pepper to taste. Stir occasionally until all moisture releases from the mushrooms. Turn off and remove from heat once pan is dry; just before the mushrooms begin to crisp. (Do not add oil to the pan – mushrooms are naturally watery and adding oil can make them rubbery!).

3. While mushrooms cool, place garlic, shallots, parmesan, ricotta, nutmeg, thyme leaves, and salt/pepper (to taste) in a food processor. Add mushrooms, once cooled. Puree until smooth.

4. At this point, bring a pot of salted water to boil.

5. IF USING A RAVIOLI MOLD: spoon dollops of filling into each hole. Place remaining pasta sheet on top and use a rolling pin to seal the ravioli and cut off excess. Skip to Step 9.

6. IF MAKING BY HAND: place drops about 1-2 inches apart (keeping in mind the size of your ravioli stamp). Keep one sheet aside to seal the ravioli later. 

7. Brush beaten egg around each dollop of filling. This will help seal the layers of ravioli.

8. Place remaining sheet of pasta on top of the prepared dough. Gently press the dough around each mound of filling, trying to release as much air as possible, taking care not to split the dough.

9. Use ravioli stamp to cut out each prepared raviolo. Use the tines of a fork or your finger to further seal the edges.

10. Place ravioli in boiling water for roughly three minutes. The ravioli will float when they are ready.

11. Serve immediately with sauce of choice. I recommend a browned butter sauce - top with crispy sage and freshly ground pepper!

Notes:

This makes about 15-20 ravioli, depending on size. For a first course, these measurements are perfect for 4 people.

You may have leftover filling. Save it in the fridge and use for crostini.

Lastly, don’t beat yourself up if the ravioli fights you a bit. I still have yet to perfect the art of the stamp!