Wild Mushroom Ravioli Recipe

Make the Pasta Dough

In a large bowl, combine the flour and salt. Create a well in the center, crack the eggs into it, and mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the wild mushrooms, salt, and pepper, and cook until the mushrooms are tender and moisture evaporates, about 5-7 minutes. Remove from heat and let cool. Mix with ricotta cheese.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin. Cut into squares (about 3 inches each).

Fill the Ravioli

Place a small spoonful of the mushroom-ricotta filling in the center of each square. Moisten the edges with water, fold over, and press to seal. Repeat with remaining dough and filling.

Cook the Ravioli

In a large pot of salted boiling water, cook the ravioli in batches for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon.

Prepare the Pesto and Serve

In a food processor, blend basil, pine nuts, garlic, parmesan, and olive oil until smooth. Toss cooked ravioli with pesto. Serve topped with cherry tomatoes, arugula, shaved parmesan, and toasted pine nuts.