Mushroom Ravioli

Pasta is one of my favorite dishes, but because it is loaded with carbs, I don’t eat it often. So when I do, I want it to be AMAZING! So I make it myself, no store bought commercially manufactured pasta here. 🙂

The first thing you wanna do is prep your ingredients for the filling. Start by washing and finely chopping the mushrooms. Then mince the garlic.

In a large skillet saute the mushrooms, garlic, thyme salt and pepper. Saute until the mushrooms have released most of their moisture. About 5 to 6 minutes. add the broth and simmer for 10 to 15 minutes, or until they are tender and the liquid is absorbed. If the mushrooms don’t seem as tender as you would like, add more liquid, but do this one tbls at a time. Remove from heat and cool.

1 lb Mushrooms (Any kind you choose. I like a combo, but mainly use Crimini and baby Bellas)
4 to 6 cloves minced garlic depending on size.
3 Tbls Olive Oil
1 cup Chicken or Vegetable Broth
1 Cup Ricotta Cheese (See *Note if plant based)

3 tsp dried Thyme (You can use fresh, but add 3 tsp more)
1 Tbls fresh chopped chive
1/2 tsp salt
Pepper to taste
1/3 cup plus 1 Tbls finely grated Parmesan Cheese (Plant based options available, see *Note)

In a medium bowl mix together the Ricotta and Parmesan cheeses * Note If you are plane based, you can buy a Vegan Parmesan (I like Violife) and Ricotta cheese or make this Ricotta without the lemon juice.) If not continue adding chives and the cooled mushroom mix. Refrigerate until ready to use in the Ravioli.

Next make the pasta dough recipe found here. Once the dough has rested roll out the dough. You don’t have to have a pasta roller/machine, it just makes it easier.

I cut my dough in half and roll it into a rectangle. I then feed it through the pasta roller on the thickest setting. I gradually decrease the thickness a couple of times, until the dough becomes about 24 inches long I cut it in half. I then feed it again through the pasta machine, decreasing thickness until the thinnest dough is achieved. You can roll your dough with a rolling pin, just make sure your finished dough is thin, like 1/16, but no thicker than 1/8.

Lay the dough across a floured work surface. Using a tea spoon, scoop a little of the filling onto the dough half way up the length of the dough leaving half empty. Space them just enough apart to be able to seal and cut them. About an inch. *NOTE If you are using a ravioli punch/cutter you may need more space. Fold the empty half over the scoops of filling. Starting on one long side, use your fingers and press all around the filling to seal the ravioli. *TIP It helps to leave one side open to let air that has gotten caught to escape.

Once the ravioli are filled and sealed, cut them out. You can use a ravioli punch/cutter, but I prefer to use a pasta wheel cutter. (This usually has a straight and a curvy blade) I like the rustic irregular shapes I get. But if you want identical shapes, use a cutter/punch. Place cut ravioli on a floured surface until ready to boil. Or if you are freezing, place on floured cookie sheet single layer and freeze. When frozen, place in ziplock.

Bring a large pot of water to a rolling boil, turn down just slightly so it’s a medium rolling boil. (You don’t want to knock the stuffing out) Add 6 ravioli at a time to the boiling water. They will let you know when they are done by floating to the top. Using a slotted spoon remove them from the boiling water and place them on a towel lined baking sheet. When sheet is full remove them one at a time and coat with a little Olive oil to keep them from sticking and place them in a bowl until ready to use.

You can top the Ravioli with this mushroom, spinach and sun dried tomato sauce (pictured here) or with your favorite sauce or oil! To complete the dinner, you can also make ahead of time this fabulous french bread recipe or a rustic bread recipe here.