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Ingredients
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Dough
Filling
Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into the well. Gradually mix the flour into the eggs with a fork until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 3
- 4
Mix the Filling
In a bowl, combine the cooked mushrooms, ricotta cheese, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix well until combined.
Ravioli Assembly
- 5
Roll out the Dough
Divide the dough into four pieces. Roll out one piece at a time on a floured surface until very thin (about 1/16 inch). Cover the remaining dough to prevent drying out.
- 6
Form the Ravioli
Cut the rolled dough into circles or squares. Place a small spoonful of filling in the center of each piece. Moisten the edges with water, fold over, and seal tightly by pressing the edges.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Sauce Preparation
- 8
Make the Sage Butter Sauce
In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the fresh sage leaves, salt, and black pepper, and cook for another 2 minutes.
- 9
Combine with Ravioli
Add the cooked ravioli to the skillet and gently toss to coat them in the sauce. Cook for an additional 2 minutes to warm through.
Serve
- 10
Plate and Serve
Serve the mushroom ravioli hot, garnished with additional grated Parmesan cheese and chopped parsley, if desired.
