Mushroom Ravioli is one of my favourite dish. Delicious, Cheesy, Juicy and Spicy Mushroom Ravioli is easy to make at home if we gather the ingredients as i mentioned down below. If you are non-veg lover i have also shared the best Lobster Ravioli recipe. And now i am sharing this best and easy step by step recipe of perfect mushroom ravioli. Let’s learn how to make it.
Required Ingredients for making Mushroom Ravioli
Ravioli Filling
- 0.5 oz dried chanterelle or porcini mushrooms
- 1 tsp olive oil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 3 oz baby spinach
Ravioli Dough
- 1 egg
- 3 egg yolks
- A few splashes of water
- 1 tbsp olive oil
- ½ cup 00 flour or all-purpose flour
- ½ tsp salt
- ½ cup semolina flour ( Or all-purpose flour)
Roasted Garlic
- 1 head garlic, top cut off
- Pinch of salt
- Olive oil
Mushroom Ravioli Sauce
- Reserved mushroom soaking liquid
- 1 tbsp olive oil
- Salt and pepper
- Pinch of sugar, to taste
- 5 sprigs thyme
- ½ cup red wine
- 2 tbsp tomato paste
- 1 yellow onion, finely diced
- 28 oz can whole peeled tomatoes
- Finely grated Parmesan cheese
Step By Step Instructions for Best Mushroom Ravioli:
Roast the Garlic first
Preheat the oven to 300ºF. Then put the garlic in ramekin cover with olive oil and little salt. Then you have to cover it with the alumumium foil and roast it for 30-45 minutes. Make sure you can remove it after it became soft and colored to golden brown.
Soak the Mushrooms
In this stage boil some water and put it over the mushrooms and let it be for around 30 minutes and seperate it’s water and mushroom and keep it. Then you can finely chop the mushrooms in appropriate size and keep it in a bowl.
Prepare the Spinach
Take a skillet and put 1 tbsp olive oil and cook spinach until it became soft, then reove the water from the spinach. And here you can chop the spinach and add with mushrooms.
Make the Filling
Here you can mix ricotta cheese with mushrooms and spinach, next add this blend into salted soup then pepper it a little bit to improvise taste. Refrigerate it at least 20 minutes to achieve all desired flavors in the final mix.
Make the Sauce
Place 1 tablespoon of olive oil into a pot and warm it at medium level. Once it becomes hot, put the chopped onion and fry it for about 6 minutes until it becomes soft.
Then after, add roasted garlic paste and cook it for another one minute. At this time you can add tomato paste and cook for 2-3 minutes. Proceed by pouring red wine into the mixture, boiling before lowering the heat then topping up with mushroom water or stock.
To this mixture add the thyme scented tomatoes plus seasoning comprising of salt, sugar alongside pepper grains. Let them cook over low heat for approximately 60 minutes. After that squeeze them then allow the thick part of tomato sauce to simmer.
Prepare the Ravioli Dough
Using a food processor, blend egg, egg yolks, salt and olive oil with flours until all are incorporated and blend with flours until all are incorporated, finally adding water if necessary for it to be tacky.
Knead on a floured surface for 7-8 minutes until smooth or when kneading results in elasticity, wrap and chill between 30-40 minutes.
Roll the Dough
Divide dough into quarters and flatten each one before rolling it through the pasta maker to reduce thickness till grade 6.
Form the Ravioli
Put the filling on one sheet of dough, cover with another and then close the edges. After that you may cut them into nice shapes like ravioli. You can put them on a floured cookie sheet and store.
Cook and Serve the mushroom Ravioli
Bring a large pot of salted water to a boil. When the ravioli have been floating for 3-4 minutes, transfer them to the sauce using a spider strainer. Gently toss them on a plate with Parmesan and garlic oil. And it’s ready.
Now you can enjoy your homemade mushroom ravioli! I hope you liked this recipe. Please rate this recipe from your reaction. Thank You.
