For Mother’s Day, Neil and Lindsay got me a ravioli attachment for my kitchenaid mixer. I have had fun making pasta and even made ravioli once. I’ve been eyeing the ravioli maker because it makes such beautiful, perfect little ravioli. I also thought it might take some time off the process.
So that evening we made wild mushroom ravioli. Neil bought a package of mixed wild mushrooms and some organic ricotta. I made the dough. The recipe is based on the recipe in The Complete Book of Pasta and Noodles.
- 2T good olive oil
- 2 cloves of garlic, minced
- 10 ounces of mixed wild mushrooms. You can see the ones we used, but feel free to use your favorites. Remove tough stems and mince.
- 1 oz. dried porcini mushrooms, rehydrated in hot water and strained, then minced
- 1/4 c. minced parsley
- 1 c. ricotta cheese
- 1/3 c. grated parmesan cheese
- 1 large egg yolk
- salt and pepper to taste
In a medium pan, sauté garlic until golden. Add mushrooms and cook until wilted (appx. 4 minutes). Add in the porcini, parsley and seasonings. Cook until the liquid has evaporated. Place mixture in a bowl and let cool slightly. Stir in remaining ingredients. This can be done the night before.
The pasta is a basic egg pasta, which is made with 2 cups of flour and 3 large (beaten) eggs. You mix the ingredients together. I used my stand mixer, but you can do it in a food processor. Add tiny amounts of water (1 T) until the dough forms a rough ball. Let the dough rest about 30 minutes. Roll the dough out and fill with the mushroom mixture. Cook the ravioli for 4-5 minutes, or until al dente.
I made a sauce out of sautéd garlic w/ olive oil and then a can of crushed tomatoes. Grate a nice parmesan cheese over the top and you are done. We had fun figuring out the ravioli maker. Lindsay liked playing with and eating the raw dough strips that formed between the ravioli squares.
