Mushroom Ravioli Recipe

Make the Dough

In a large bowl, mix the flour and salt. Create a well in the center and crack the eggs into the well. Gradually combine the flour with the eggs using a fork until a dough begins to form.

Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Prepare the Porcini Mushrooms

Soak the dried porcini mushrooms in warm water for 20-30 minutes until softened. Drain, chop finely, and set aside.

Mix the Filling

In a bowl, combine the ricotta, grated Parmesan, minced garlic, chopped porcini mushrooms, salt, and black pepper. Mix until well combined.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.

Fill the Ravioli

Place small mounds of the filling (about 1 tsp each) on one sheet of pasta, spacing them about 1 inch apart. Moisten the edges with water, then fold the pasta over to cover the filling. Press down to seal and cut into squares or circles.

Caramelize the Onions

In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, for about 20-30 minutes until they are golden brown and caramelized.

Make the Marsala Sauce

Add the Marsala wine to the skillet and scrape up any browned bits from the bottom. Let it simmer for about 5 minutes until slightly reduced. Stir in the heavy cream and let it cook for another 5 minutes until thickened. Season with salt and pepper to taste.

Cook the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 4-5 minutes until they float to the surface and are cooked through. Drain gently.

Combine and Serve

In a large serving bowl, combine the cooked ravioli with the Marsala cream sauce. Toss gently to coat. Garnish with chopped parsley before serving.