Mushroom Ravioli Recipe
Wild Mushroom stuffed Ravioli served in a White Wine Garlic Bechamel Cream Sauce
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Ingredients
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Ravioli Dough
Method
Preparation
Make the Ravioli Dough
In a large bowl, mix the flour and salt. Create a well in the center, add eggs and olive oil. Mix until a dough forms, then knead for about 5-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Mushroom Filling
In a skillet, heat some olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add wild mushrooms and cook until they are softened. Season with salt, pepper, and stir in fresh parsley. Remove from heat and let cool. Mix with ricotta and parmesan cheese.
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece thinly on a floured surface. Cut into squares or circles using a knife or a cookie cutter.
Fill the Ravioli
Place a small spoonful of mushroom filling in the center of each dough piece. Moisten the edges with water, fold over and seal tightly. Repeat until all filling is used.
Cook the Ravioli
Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes until they float. Remove with a slotted spoon and set aside.
Make the Bechamel Sauce
In a saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes. Add minced garlic and white wine, stirring until thickened. Gradually add heavy cream, whisking until smooth. Season with salt, pepper, and stir in grated parmesan.
Serve
Plate the ravioli, drizzle with the white wine garlic bechamel sauce, and garnish with additional parmesan and parsley if desired.