Drive away with green broad beans and ricotta
126 recipes
Mushroom ravioli!
ingredients
servings
2
Semolina
150 grams
Type 00 wheat flour
100 grams
Eggs
2 unit
Water
25 grams
Salt
to taste
Champignon mushrooms
200 grams
Ricotta cheese
50 grams
Grated Grana Padano
50 grams
first courses from Italy - Sardegna
Mushroom ravioli!
Mushroom ravioli!
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The dough of my grandmother, filled with a creamy mixture of mushrooms and cheese.
preparation
step 1
I used a mold to make ravioli (a sort of cookie cutter but specially for these preparations), which I found to be very comfortable, but I also used the classic method with the wheel.
step 2
Let's start with the stuffing, so that the mushrooms can cool. We raise the stem and cut into cubes, gathering everything in a non-stick pan with a little oil. You do not need to be precise with the cut, when most of the filling will go to blend it.
step 3
Cook over a moderate flame, add salt and once cooked let's cool it in a bowl (or in a colander, if you want to carry it forward causing it to lose excess water).
step 4
Let's take care of the pasta now. In a large bowl we bring together the flour, the semolina, the pinch of salt and the whole eggs. Let's start working with a fork.
step 5
Add the water a little at a time, until a smooth and compact mixture is obtained. I started from 15 gr and I added them almost drop by drop, remember it is always easier to add moisture than removing it!
step 6
Let us rest for half an hour wrapped in the film or, as I did, simply covered by a bowl.
step 7
Drain the mushrooms well so that they do not add moisture to the filling and keep aside 1/4, the others go to place in the blender with the ricotta. Whisk until you get a smooth cream, move into a bowl and add the parmesan, parsley and mushrooms.
step 8
We must get a firm mixture, if it should be too soft, add a teaspoon of flour or other cheese. We adjust salt and pepper if necessary and keep aside.
step 9
Take back the dough, take a part of it and pull it into the pasta machine (I reached the penultimate mark as thickness).
step 10
We create a large rectangle and place a teaspoon of stuffing about 2 cm from the edge, distancing well between the various portions. We wet the edges with water (I dip the index in a small bowl and create a square without a lid) if we use the wheel.
step 11
If instead we use the mold we can avoid wetting the pasta, as the mold will seal the edges when we press to cut the ravioli.
step 12
We close the dough on the filling, sealing well and taking care that there are no air bubbles before creating our ravioli. I got a total of 20 and with the advanced pasta, a portion of tagliatelle.
step 13
Cook in plenty of salted water and cook in a pan with the melted butter where we will have the thyme infused, over a very low flame.
step 14
And a peek at the delicious filling!
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