Portobello Mushroom Ravioli Recipe
Mushroom and garlic cream sauce.
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Ingredients
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Ravioli Dough
Mushroom Filling
Garlic Cream Sauce
Method
Ravioli Dough Preparation
- 1
Mix the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Mushroom Filling Preparation
- 3
- 4
Make the Filling
In a bowl, combine the cooked mushrooms, ricotta cheese, parmesan cheese, salt, and black pepper. Mix well until fully combined.
Ravioli Assembly
- 5
Roll out the Dough
Divide the rested dough into quarters. Roll out each quarter into thin sheets using a pasta machine or rolling pin.
- 6
Fill the Ravioli
Place small spoonfuls of the mushroom filling about 1 inch apart on one sheet of pasta. Moisten the edges with water, then fold the pasta over the filling and press to seal. Cut into individual ravioli.
Garlic Cream Sauce Preparation
- 7
Make the Sauce
In a saucepan over medium heat, add the heavy cream and minced garlic. Simmer for 5-7 minutes until slightly thickened. Stir in the parmesan cheese until melted and smooth.
- 8
Season the Sauce
Add salt and black pepper to taste. Remove from heat and stir in fresh parsley.
Cooking the Ravioli
- 9
Boil the Ravioli
In a large pot of boiling salted water, carefully add the ravioli. Cook for about 3-4 minutes until they float to the surface and are tender.
- 10
Serve
Drain the ravioli and place them in a serving dish. Pour the garlic cream sauce over the ravioli and garnish with additional parsley and parmesan cheese if desired.
