We really enjoy homemade pasta! This is a delicious, and incredibly special recipe that highlights mushrooms. It is an amazing pasta to serve along side many different main courses, or as an appetizer.
It is important to have a pasta maker (or you may make it and roll it out by hand, but it is easier with a machine), as well as a ravioli tray or a stamp, and a rolling pin.
For the Ravioli and the Mushroom Filling:
1 batch of Pasta Dough (which you can easily access by clicking on that recipe title)
2 tablespoons of Extra-Virgin Olive Oil
2 pounds of Mushrooms (Cremini, Oyster, Shiitake, Portobello, and White), finely chopped (about 2 ½ cups once finely chopped)
½ cup of Fennel, finely chopped
¼ cup of Shallots, finely chopped
6 cloves of Garlic, minced
2 tablespoons of Parmesan Cheese, freshly grated
1 cup of Ricotta Cheese
2 Green Onions, finely chopped
1 teaspoon of dry Italian Seasoning
For Ravioli Sauce:
2 tablespoons of Butter
1 cup of Heavy Whipping Cream
½ cup of mixed Mushrooms (Cremini, Oyster, Shiitake, Portobello, and White), chopped
1 cup of the Ravioli Mushroom Filling
1 clove of Garlic
1 pinch of Nutmeg
¼ cup of Parmesan Cheese, grated
Salt and freshly ground Black Pepper, to taste
1 tablespoon of finely chopped Chives for garnish
To Prepare the Mushroom Filling:
In a saucepan, heat 1 tablespoon of the olive oil and add the shallots, the garlic, the green onions, and the fennel and cook them until they are translucent. Add the rest of the olive oil and the mushrooms and the Italian seasoning; cook them until they are reduced in size on a medium heat. This should take a few minutes. Remove the mushroom mixture from the heat and let it cool. Once the mushrooms have cooled, put them into a food processor and add the ricotta cheese as well as the parmesan cheese. Set the mushroom mixture to one side but keep one cup of this mushroom filing aside for the sauce.
To Prepare the Ravioli:
To make the ravioli, use the recipe for the Pasta Dough (which you can easily access by clicking on that recipe title). Roll out the dough through the widest setting on your pasta machine, and then reduce the thickness several levels. Once you have the desired thickness, spray a ravioli tray lightly with the cooking oil, and place the dough over top of the tray. Place a spoon full of the cooled mushroom mixture into each ravioli square, and then lay a piece of the pasta dough on top of the ravioli tray and use a rolling pin to close/seal each piece of the ravioli. Remove the ravioli from the trays, place them on sheets of parchment paper, place them carefully in a plastic freezer bag, and put them into the freezer.
To Prepare the Ravioli Sauce:
To make the sauce, melt the butter in a saucepan, and add the garlic. Cook the garlic until it is translucent, then add the chopped mushrooms and cook it further for about 7 minutes. Add the mushroom filling, and cook it for a few, more minutes. At this point, add the cream, the Parmesan cheese, and the nutmeg. Add the salt and the black pepper to taste.
For the final preparation of the ravioli, heat a large stock pot of water, add about 3 tablespoons of salt, and bring it to a boil. Take the ravioli that you intend to use out of the freezer (and keep the rest in the freezer) and add them to the water once it is boiling. The ravioli will float to the top of the water when they are done; it will only take a few minutes. Once they are done, take the ravioli out of the water and add them to the saucepan with the mushroom sauce.
Place the ravioli and the sauce in a serving dish, and top with the finely chopped chives as a garnish. Add a bit more parmesan cheese to the top of the ravioli and serve.