Pasta and mushrooms, two ingredients I love, and maybe you too also 🙂 When it comes to combining them, it makes delicious recipes, such this porcini mushrooms ravioli recipe! Takes some time, but definitely worth it!
Porcini mushrooms, walnuts and ricotta ravioli
- Small blender
- Ravioli mould
- 100 g flour all purpose flour
- 100 g semolina can be replaced with flour if you don’t have any
- 2 eggs
- 1/2 tsp salt
- 1 tbsp olive oil
- corn starch
- 150 g cooked porcini mushrooms fresh or frozen (if you don't have porcini mushrooms, you can always use other types of mushrooms)
- 120 g ricotta
- 20 g walnut kernels
- 1 clove of garlic
- 20 g butter
- 30 g parmigiano
- 4 cl white wine
- some parsley sprigs
Preparation of the dough
- In a bowl, mix the flour, wheat semolina, salt and oil.
- Add the eggs one by one and mix each time.
- Flour your hands and form a ball. If you have a little trouble forming the ball, you can add a little bit of water.
- Leave to stand for 30 minutes in the floured bowl, covered with a damp cloth.
Preparation of the stuffing
- If you use frozen mushrooms, unfreeze them and fry them a little bit in a pan. If you are using fresh mushrooms but have not prepared them beforehand: cut them, fry them in a pan in butter or olive oil with a few leaves of parsley until they are cooked.
- In a chopper, mix the porcini mushrooms, the garlic clove and the walnuts until you obtain small pieces and a fairly homogeneous mixture. Don’t mix too much either, or you’ll get a puree.
- In a salad bowl, add the ricotta to the porcini/walnut mixture and mix with a fork until you obtain a homogeneous stuffing.
- Add the white wine, sprinkle with nutmeg, 2/3 of the parmesan (freshly grated if possible), pepper, and chopped parsley leaves.
- Mix well with a fork. Taste the stuffing and adjust the seasoning if necessary.
- Cut the dough into 3 pieces.
- Flour the work surface and the rolling pin with cornstarch. You can either spread the dough directly on a floured wooden worktop or on floured baking paper.
- Spread the dough very, very thinly, it must be transparent.
- Using a ravioli mould (or a large glass or a round cutter), cut the dough into discs. Collect the remaining pieces of dough to form a new ball of dough.
- Place a disc of dough on the mould. Put a little stuffing in the centre (spreading it rather in the direction of the fold), brush the edges of the disc with water (or egg yolk) to weld them well, then close the mould and press.
- Do the same with all the discs! Be careful not to let the dough dry, it is better to do them while your dough is fresh. The ideal is to do it with 2 or more people to be quicker!
- Cook the ravioli for 12 minutes in a pot of boiling water (you probably won't be able to cook all the ravioli all at once so do it in several batches :)). You can taste one ravioli to check the cooking time, which depends on the thickness of your dough.
- While the ravioli are cooking, prepare a butter and parsley sauce. Melt the butter in a frying pan over low heat until it is completely liquid, add a few parsley leaves, fry them a little bit and set aside.
- Make parmesan shavings with the remaining parmesan.
- Just before serving the ravioli, pour the butter-parsley sauce underneath, the parmesan shavings and a few parsley leaves. Enjoy!