Ravioli Con Funghi Recipe
Wild mushroom filled pasta pillows finished in a cognac cream sauce studded with peas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling and Sauce
Method
Preparation and Cooking
- 1
Make the Filling
In a skillet, melt 1 tablespoon of butter over medium heat. Add chopped wild mushrooms and cook until softened, about 5 minutes. Let cool slightly.
- 2
Prepare Ravioli Dough
In a mixing bowl, combine flour and salt. Make a well in the center and add egg and water. Mix until a dough forms, then knead for 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 3
Combine Filling Ingredients
In a bowl, mix the cooled mushrooms, ricotta cheese, parmesan cheese, black pepper, and adjust salt to taste.
- 4
Roll Out Dough
Divide the dough into four pieces. Roll out each piece thinly on a floured surface. Cut into circles using a cookie cutter or a glass.
- 5
Fill Ravioli
Place a teaspoon of the filling in the center of each dough circle. Moisten the edges with water, fold over, and press to seal. Repeat until all dough is used.
- 6
Cook Ravioli
Bring a large pot of salted water to a boil. Add ravioli and cook for about 4-5 minutes, or until they float to the surface. Remove with a slotted spoon.
- 7
Make Cognac Cream Sauce
In a skillet, melt the remaining butter over medium heat. Add shallots and sauté until translucent. Add cognac and let it reduce for 2 minutes. Stir in heavy cream and simmer until thickened, about 5 minutes. Add peas and cook until heated through.
- 8
Combine and Serve
Gently toss the cooked ravioli in the cognac cream sauce. Serve hot, garnished with extra parmesan cheese if desired.
