Ingredients
FOR THE EGG PASTA
00 FLOUR
300 grams
EGG
3
FOR THE FILLING
MIXED MUSHROOMS WITH PORCINI MUSHROOMS
500 grams
RICOTTA
400 grams
GRATED PARMESAN
100 grams
EXTRA VIRGIN OLIVE OIL
q.b.
GARLIC
1 clove
PARSLEY
q.b.
SALE
q.b.
BABY
q.b.
FOR THE SEASONING
SALTED BUTTER
100 grams
SAGE
q.b.
FRESH GROUND PEPPER
q.b.
Mushroom ravioli are a filling first course. pasta, made with an egg puff pastry filled with sautéed mushrooms, ricotta and grated cheese. The sauce for mushroom ravioli is based on lightly salted butter and sage leaves, which enhance the delicate, yet strong flavor of the filling. They are perfect for a special occasion, for Christmas lunch and for the Sunday table, so tasty that they will satisfy even the most demanding palates.

Only seemingly complicated, making fresh pasta at home will give you great satisfaction, as long as you choose high-quality raw materials and very dry ricotta < /span>, to give it a nice touch of flavor. Grated parmesan (cow’s or goat’s milk, if you like more or less strong flavors) and, which you can buy fresh or frozen depending on availability, various mushrooms. The shape of your ravioli can be large or smaller, round or square. The filling is based on follow our advice for a truly impeccable result.

The butter and sage seasoning is a great classic, but you can choose other sauces, white or red, based on vegetables or meat. In this case, the advice is to opt for simplicity, letting the aromas of the undergrowth be the absolute protagonists.

Discover how to prepare mushroom ravioli by following our recipe step by step.

How to prepare mushroom ravioli

Step 1
Make a well in the flour, add the eggs to the center and start kneading.

Step 2
Knead the dough for a long time, until a dough begins to form.

Step 3
Wrap the dough with transparent film.
3
and let it rest for 30 minutes.

Step 4
Meanwhile, clean the mushrooms.
4
removing the final part of the stem and using a damp cloth.

Step 5
Chop them into large pieces with a knife.
5
.

Step 6
Pour a drizzle of oil and a clove of garlic into a pan, add the mushrooms 6 and cook them over high heat until the water they release has evaporated.

Step 7
Season with chopped parsley 7 and add a pinch of salt. Keep aside.

Step 8
In a bowl, work the ricotta with a fork 8.

Step 9
Finely chop the mushrooms on a cutting board 9.

Step 10
Add the chopped mushrooms to the ricotta 10 and mix well.

Step 11
Also add the grated cheese 11 and then ground pepper.

Step 12
Cut the dough into 12 pieces and roll them out with the pasta machine, making them as thin as possible.

Step 13
Place a teaspoon of filling in the center of the pastry 13, spacing them about 5 cm apart.

Step 14
Cover the mounds with a second sheet of pastry 14, taking care to let any air bubbles escape first.

Step 15
Form the ravioli with the chosen mold 15.

Step 16
Cut with force and precision to seal the ends of the ravioli well 16.

Step 17
Place the ravioli on a floured tray as they are ready 17.

Step 18
Boil the ravioli in plenty of lightly salted water; in the meantime, melt the butter in a large pan and flavor with the sage leaves 18.

Step 19
Drain the ravioli and sauté them for a few moments in the butter and sage sauce 19.

Step 20
Serve the mushroom ravioli immediately 20.

Storage
The mushroom ravioli can be kept in the refrigerator for a day. You can freeze them, once ready, before cooking.