I remember a dear friend from college being obsessed with ravioli. It was the shiny new thing when it came to experimenting with Italian. Stuffed pasta, prepared fresh, from scratch, oh the freshness. I have previously attempted a ravioli with pumpkin and it turned out to be pretty disastrous. Not doughy enough, and the pumpkin was a tough stuffing to work with. Check out the first attempt here.
Mushrooms are an ardent and personal favourite. I often prefer them to meat. The process, I admit is quite tedious. But the result, absolutely worth it.
Lots of more Pasta recipes for you to check out here.
Ingredients for Mushroom Ravioli
- Mushrooms – 200g
- Onion – 1, medium-sized
- Garlic – 4 cloves
- Salt and pepper – to taste
- All-purpose flour – 2 cups + more to dust
- Eggs – 2
- Olive oil – 2 tbsp
- Basil leaves – to garnish
Method for the stuffing
- Wash 2/3rd of the mushroom and pat dry. Roughly cut the mushrooms in quarters and microwave on high for 1 minute. Drain the excess water.
- Chop two cloves of garlic and the onion roughly.
- Heat olive oil in a pan and add the chopped onion and garlic. Cook until translucent.
- Add the mushrooms, season with a little salt and cook the mixture until its brown. (reference pictures below)
- Take off the heat and allow to cool down to be put into the grinder.
- Put in the grinder for not more than 10 seconds.
- Transfer the mixture back to the pan and cook until all the water has dried. Let it cool while you work on the dough. Reserve 1 tablespoon for the sauce and use the rest for the stuffing.
Method for the dough
- Sift the flour on a pastry board.
- Whisk the two egg. Make a whole between the flour and slowly add the eggs, mixing the flour in.
- Use a little water and bring the dough together and dust with flour to avoid sticking.
- Rest the dough for about 30 minutes. This allows water to be absorbed and in turn makes the dough more rollable.
Making
- Divide the dough into 4 equal parts.
- Dust the pastry board thoroughly and roll the first part into a squarish shape, approximately 1.5 mm thick.
- I used an age-old Gujiya maker. Scoop a spoonful of the mushroom mixture and place on the rolled dough at a distance on edge, leaving enough room to cut the sides neatly later.
- Fold the dough over carefully and press down lightly so the sides are sealed down.
- Use the other side to cut the ravioli. Re-use the leftover dough with the other parts. Makes about 14-15 pieces.
- In a pan, boil water with a bit of salt. Add the ravioli one at a time, use a slotted spoon to remove from water when the pasta is afloat.
Assembling
- Microwave the remaining 1/3rd mushrooms, sliced on high for 1 minute.
- Add olive oil and sliced cloves of garlic and the shrooms and cook until brown.
- Add the remaining spoonful mushroom mixture, pepper and mix. Splash a little water and reduce to a light broth.
- In a bowl, add the cooked pasta and top with the broth and season with basil leaves.
