Ravioli Di Bello Recipe
Recipe information
Make Ravioli Di Bello in just 1h 30m. Portobello ravioli, crimini mushrooms, roasted grape tomatoes, Grana Padano, fresh thyme, brown butter sauce (V)
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Ingredients
Ravioli Dough
Filling
Roasted Grape Tomatoes
Brown Butter Sauce
Ravioli Dough
1. Make the Dough
In a large bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
2. Prepare the Filling
In a skillet over medium heat, add olive oil. Add the finely chopped portobello and crimini mushrooms, and sauté for about 5-7 minutes until soft. Season with salt and black pepper. Remove from heat and let cool slightly. Once cooled, mix in the grated Grana Padano and chopped fresh thyme.
Roasted Grape Tomatoes
3. Roast the Tomatoes
Preheat the oven to 400°F (200°C). On a baking sheet, toss grape tomatoes with olive oil, salt, and black pepper. Spread them out in a single layer and roast for about 15-20 minutes until they burst and caramelize.
Brown Butter Sauce
4. Make the Brown Butter Sauce
In a saucepan over medium heat, add the unsalted butter. Let it melt and cook, stirring constantly until it turns golden brown and has a nutty aroma, about 5-7 minutes. Add the whole thyme sprigs and season with salt to taste.
Assemble and Cook
5. Assemble the Ravioli
Roll out the rested dough into thin sheets. Place small mounds of the mushroom filling on one sheet, leaving space between each mound. Moisten the edges of the dough with water, then place another sheet of dough over the filling. Gently press down around the mounds to seal and cut out individual ravioli with a cutter.
6. Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 3-4 minutes until they float to the surface. Using a slotted spoon, transfer them to a plate.
7. Serve
Drizzle the brown butter sauce over the cooked ravioli, top with roasted grape tomatoes, and sprinkle with additional grated Grana Padano and fresh thyme. Serve warm.
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