Portobello Mushroom Ravioli Recipe
Portobello Mushroom Ricotta ravioli, House Spicy Capicolla, Turnip Greens, Sweet Corn, Sun Dried Tomato, Caramelized Onion, Roasted Poblano Chile Cream Sauce
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Ingredients
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Ravioli Filling
Ravioli Dough
Sauce
Garnish
Method
Prepare the Filling
- 1
- 2
Mix the Filling
In a bowl, combine sautéed mushrooms, ricotta cheese, Parmesan cheese, salt, black pepper, and fresh basil. Mix well and set aside.
Make the Dough
- 3
Combine Ingredients
In a large bowl, mix all-purpose flour and salt. Create a well in the center and add eggs and olive oil. Gradually mix until a dough forms.
- 4
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Sauce
- 5
Roast the Poblanos
Roast poblano chiles over an open flame or in an oven until skin is blistered. Peel, seed, and chop.
- 6
Make the Cream Sauce
In a saucepan, melt butter over medium heat. Add sun-dried tomatoes, corn, caramelized onion, and roasted poblanos. Stir for 2 minutes. Pour in heavy cream, season with salt and pepper, and simmer until thickened.
Assemble the Ravioli
- 7
Roll Out the Dough
Divide the dough into quarters. Roll out each piece on a floured surface until thin.
- 8
Fill and Cut Ravioli
Place a teaspoon of filling on one half of the dough. Fold over and seal the edges with a fork. Repeat with remaining dough and filling.
Cook and Serve
- 9
Boil the Ravioli
Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float. Remove and drain.
- 10
Serve
Plate the ravioli, drizzle with roasted poblano cream sauce, and top with spicy capicolla and turnip greens.
