Wild Mushroom Ravioli Recipe with House-made Pasta

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Contributed by: Chef Michael Sanguinetti

Wild Mushroom Ravioli and Basic Pasta Dough

Recipe type: Yield: 6 Prep time: Cook time: Total time:


Intueat’s Wild mushroom ravioli recipe by chef Michael Sanguinetti is a crowd pleaser

Ingredients:

FILLING INGREDIENTS:
2 pounds oyster mushroom, Rough Chopped
1 bulb Shallots, Minced
2 Tbsp Extra Virgin olive oil
1/2 pound Ricotta cheese
1/2 pound Goat cheese
1.5 oz parmesan cheese
1.5 oz Fresh Parsley, Chopped
to taste Salt and pepper

BASIC PASTA DOUGH INGREDIENTS:
1 3/4 pounds All-purpose flour
2 teaspoons Salt
6 each Eggs
3 1/2 tablespoons Water
3 tablespoons Vegetable or olive oil (optional)
1 teaspoon Black pepper, ground

Directions:

  1. FILLING INSTRUCTIONS:
  2. 1. Heat Oil in a pan big enough to Sauté mushrooms.
  3. 2. Sauté shallots until Aromatic
  4. 3. Add mushrooms, season with salt and pepper.
  5. 4. Cook until soft, periodically tasting for seasoning, adding more seasoning to taste.
  6. 5. Get cheeses together.
  7. 6. In a robot coupe or food processor. Add mushrooms, ricotta, goat cheese, and parmesan. Puree until smooth. Season to taste.
  8. 7. Add parsley.
  9. 8. Taste again and make sure that it is not too salty or needs more salt.
  10. BASIC PASTA DOUGH INSTRUCTIONS:
  11. 1. Combine the flour and salt in a large bowl, making a well in the center.
  12. 2. Place eggs, water, oil (if using), and pepper in the center of the well. With a fork, gradually pull the dry ingredients into the egg mixture. Stir until a loose mass forms. As the dough is mixed, adjust the consistency with additional flour or water.
  13. TO ASSEMBLE
  14. 1. Turn the dough out onto a floured work surface and knead until the texture has become smooth and elastic about 4 to 5 minutes.
  15. 2. Gather and smooth the dough into a ball, cover and let the dough relax at room temperature for at least 2 hours.
  16. 3. Roll the pasta dough into thin sheets and cut desired shapes by hand or by using a pasta machine.
  17. The pasta dough can be cooked immediately or can be held under refrigeration for up to 2 days.

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