Wild Mushroom Ravioli Recipe

Make the Pasta Dough

In a large bowl, mix flour and salt. Create a well in the center and add eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped wild mushrooms, salt, and pepper. Cook until mushrooms are soft and moisture has evaporated (about 5-7 minutes). Remove from heat and let cool. Mix in ricotta cheese.

Roll Out the Dough

Divide the rested pasta dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.

Form the Ravioli

Place small spoonfuls of the mushroom and ricotta mixture onto one sheet of pasta, leaving space between each. Moisten the edges of the pasta with water, then fold the other sheet over. Press down around the filling to seal, ensuring no air pockets remain. Cut into individual ravioli shapes.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.