This Cozy Homemade Mushroom Ravioli is stuffed with a rich mix of Highline Mushrooms, ricotta, mascarpone, and fresh herbs for an irresistible pasta dish!
Ingredients:
4oz Highline Shiitake Mushrooms, chopped, for the mushroom filling
6oz Highline Portabella Mushrooms, sliced
8oz Highline Mini Bella Mushrooms, chopped, for the mushroom filling
300g flour King Arthur
3 eggs
1 egg yolk
3 shallots, chopped
4 garlic cloves, minced
80g drained ricotta
80g mascarpone cheese
20g freshly grated parmesan
15g fresh basil leaves, chopped
15g fresh Italian parsley, chopped
1/4 cup dry Marsala Wine
Instructions:
FOR THE PASTA DOUGH
Place flour on a clean surface, forming a mound. Create a well in the center and crack in the eggs.
Whisk the eggs with a fork, gradually incorporating flour until a shaggy dough forms.
Transfer the dough to a mixer with a dough hook and mix on medium-low for 8 minutes, until smooth. Add a little water or olive oil if needed.
Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour.
MUSHROOM FILLING
Finely chop mushrooms, shallots, and garlic. Sauté with salt and pepper for 10 minutes, until softened.
Deglaze the pan with Marsala wine, scraping the bottom to release any browned bits.
Transfer the mixture to a food processor and pulse until finely chopped (but not a paste).
Let the mixture cool, then stir in ricotta, mascarpone, parmesan, and herbs.
FOR THE RAVIOLI
Roll out pasta dough in sections using a pasta roller. Start on the #1 setting, rolling each sheet twice. Gradually increase to #5 for thin, translucent sheets.
Lay a pasta sheet flat. Fold it lengthwise to create a crease, then unfold.
Place teaspoon-sized filling portions along one side of the crease, spaced 1.5 inches apart.
Fold the other half of the pasta sheet over the filling. Press around each filling mound to seal.
Cut ravioli using a pizza cutter or a glass. Use a fork to crimp the edges.
COOK THE RAVIOLI
Boil salted water and cook ravioli for 3-5 minutes, until al dente.
In a pan, sauté extra mushrooms and spinach with butter and parmesan. Toss cooked ravioli in the pan, adding pasta water to create a glossy sauce.
Serve warm, garnished with fresh herbs.
Recipe courtesy of Happier In The KitchenÂ