Portabello Mushroom Ravioli Recipe
Portabello mushroom stuffed raviolis sautéed with mushrooms in a garlic cream sauce with fresh parmesan.
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Ingredients
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Ravioli Dough
Portabello Filling
Garlic Cream Sauce
Sautéed Mushrooms
Method
Ravioli Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Mix together until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Filling Preparation
- 3
- 4
Mix the Filling
In a bowl, combine the sautéed mushrooms, ricotta cheese, grated parmesan, chopped parsley, salt, and black pepper. Mix until well combined.
Ravioli Assembly
- 5
Roll Out the Dough
After the dough has rested, roll it out on a floured surface to about 1/16 inch thickness.
- 6
Form the Ravioli
Cut the dough into squares or circles, place a teaspoon of filling in the center, and fold over to create a pocket. Seal the edges with your fingers or a fork.
Garlic Cream Sauce Preparation
- 7
- 8
Add Cream and Cheese
Pour in the heavy cream and bring to a simmer. Stir in the grated parmesan, salt, and black pepper. Cook until the sauce thickens, about 3-5 minutes.
- 9
Finish the Sauce
Remove from heat and stir in the chopped parsley.
Sautéed Mushrooms Preparation
- 10
Cooking and Serving
- 11
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes until they float to the surface. Drain gently.
- 12
Combine and Serve
In a large serving dish, combine the cooked ravioli, sautéed mushrooms, and garlic cream sauce. Toss gently to coat. Serve immediately, garnished with additional parmesan if desired.
