Ravioli Di Funghi Recipe

Preparation Steps

1. 1

   Prepare the Filling

   In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the wild mushrooms and cook until they are tender and their moisture has evaporated. Season with salt and pepper. Let cool slightly before using.

2. 2

   Make the Ravioli

   Roll out the ravioli dough on a floured surface to about 1/8 inch thickness. Cut into squares or circles. Place a small spoonful of the mushroom filling in the center of each piece. Moisten the edges with water, fold over, and seal tightly. Repeat with remaining dough and filling.

3. 3

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

4. 4

   Prepare the Sauce

   In the same skillet used for the mushrooms, add the halved cherry tomatoes and cook until they start to soften. Add the cooked ravioli and gently toss to combine. Sprinkle in the fontina cheese and stir until melted and creamy.

5. 5

   Serve

   Plate the ravioli, drizzle with any remaining sauce, and sprinkle with grated parmigiano reggiano and chopped fresh basil before serving.