Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, ravioli ricotta and mushrooms. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Ravioli Ricotta and Mushrooms is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Ravioli Ricotta and Mushrooms is something that I’ve loved my entire life. They are fine and they look fantastic.
Serving size depends on how big you want to make your ravioli, but regardless, this recipe makes a lot of pasta. Spinach and Ricotta Ravioli with Mushroom Sauce Hi everyone and welcome back to Notes on Hobbies. It has been a very long time since our last recipe video.
To get started with this particular recipe, we have to prepare a few components. You can cook ravioli ricotta and mushrooms using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Ravioli Ricotta and Mushrooms:
- Get Ravioli
- Take 200 g 00 flour
- Prepare 2 Eggs
- Take for the stuffing
- Prepare 250 g Mushrooms
- Get 125 g Cow's milk ricotta
- Get 50 g Parmigiano Reggiano DOP to be grated
- Get to taste Salt
- Prepare to taste Black pepper
Transfer with a skimmer or slotted spoon to the pan with the sauce. Add the mushrooms and cook, stirring constantly until the liquid has evaporated. When lukewarm, mix with the ricotta and Pecorino. Lift the ravioli with a slotted spoon, drain and arrange on warmed plates.
Steps to make Ravioli Ricotta and Mushrooms:
- Take the flour and pour it into a bowl together with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture.If the dough is not very elastic add lukewarm water to make the dough softer to be pulled with a rolling pin or with the puff-pulling machine. If on the contrary it turns out sticky, you can add the flour kept aside, gradually.
- Transfer the dough to a work surface and work it energetically, when you have obtained a smooth and homogeneous dough, form a sphere that you will wrap with transparent food film: let the dough rest for 30 minutes. While the pasta rests, take a non-stick pan with a wide bottom into which you will pour the rinsed mushrooms, add thyme, cover and let them cook until they are soft, it will take a couple of minutes.
- Remove thyme then drain the mushroom to eliminate excess liquids, season with salt and pepper. Transfer to a bowl then blend using hand mixer. Pour in the ricotta and parmesan, mix well.
- Roll out the two rectangles of puff pastry on a work surface lightly floured with semolina flour and create small piles of filling with the sac-à-poche
- Arrange them at about 3 cm from each other sprinkling water on the edges of the sheet (if you prefer you can also brush the edges with a kitchen brush) so that, when you spread the second sheet over it, this will remain more easily attached. Take care to let the air escape between one ravioli and the other, pressing around the filling with your fingers, in order to prevent them from opening when cooking, making the filling leak out.
- When you lay the second sheet of dough, match the edges with the first.Then with a notched cutter wheel, make the 4x4 cm ravioli: you will get about 12 ravioli which you will place on a lightly floured tray with re-milled semolina. Your mushroom ricotta ravioli are now ready! You can then cook them in boiling water and season them as you like, for example with butter, prosciutto, sprinkled with grana padano and truffles on top
While water is coming to a boil, make sauce: Heat large skillet on medium-high. To prepare sauce, heat oil in a large skillet over medium heat. Try something new in the kitchen and make this Tofu Ricotta Vegan Ravioli with Mushrooms! You'll be surprised how simple it is to make your own ravioli. To make the dough Wild Mushroom Ravioli in Sage and Brown Butter Sauce Recipe - Food.com.
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