Pasta Ravioli Filled Con With Funghi Ricotta Recipe
Porcini Cheese & Porcini Mushrooms in Butter & Sage
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Ingredients
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Ravioli Dough
Filling
Butter & Sage Sauce
Method
Ravioli Dough Preparation
- 1
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, beat the eggs gently, then gradually incorporate the flour until a rough dough forms.
- 2
Knead the Dough
Transfer the dough onto a lightly 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.
Filling Preparation
- 3
- 4
Mix the Filling
In a mixing bowl, combine the rehydrated porcini mushrooms, ricotta cheese, grated parmesan cheese, salt, black pepper, and nutmeg. Mix until well combined and set aside.
Assembling the Ravioli
- 5
Roll Out the Dough
After resting, divide the dough into four pieces. Keep three pieces covered while working with one. Roll the dough out on a floured surface to about 1/16 inch thickness.
- 6
Fill the Ravioli
Place teaspoons of the filling about 1.5 inches apart along one side of the rolled-out dough. Brush the edges with water, then fold the other side over to cover the filling. Press down to seal and cut into individual ravioli.
Cooking the Ravioli
- 7
Boil the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Butter & Sage Sauce Preparation
- 8
Make the Sauce
In a large skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook until the butter is browned and the sage is crispy, about 3-4 minutes.
- 9
Combine and Serve
Add the cooked ravioli to the skillet, tossing gently to coat in the butter and sage sauce. Serve immediately with additional grated Parmesan cheese if desired.
