Mushroom and ricotta ravioli

    1 hour 25 min

    A classic Italian recipe from my family for ravioli pasta filled with a light ricotta, mushroom and parsley filling.

    London, England, UK
    17 people made this

    Serves: 4 

    • For the ravioli pasta
    • 225g plain flour
    • 2 eggs
    • ¼ teaspoon extra virgin olive oil
    • For the ravioli filling
    • 1 tablespoon extra virgin olive oil
    • 1 clove garlic, chopped
    • 100g fresh mushrooms, chopped (such as chestnut and portobello)
    • 245g ricotta cheese
    • 2 tablespoons freshly chopped flatleaf parsley
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 egg, beaten

    Prep:45min  ›  Cook:10min  ›  Extra time:30min resting  ›  Ready in:1hr25min 

    1. To make the pasta dough: Place the flour in a large bowl and form a well in the centre. Add the eggs and the olive oil; mix to form a dough. You'll want a dough that's not too sticky or too dry. Knead the dough for about 15 minutes by hand. Cover and let it rest for about 30 minutes.
    2. To make the ravioli filling: Heat oil in a frying pan over medium heat; add garlic and cook until softened and golden. Stir in the mushrooms and cook for another few minutes. Season with salt, pepper and parsley.
    3. Place ricotta cheese in a blender or food processor; add the mushroom mixture and blend to a smooth paste.
    4. To fill the ravioli: Roll out the dough either with a pasta machine or with a rolling pin. Spoon a small portion of the filling on top of the dough making sure you place the filling close to one side and not exactly in the middle.
    5. If you don't have a ravioli rolling pin, lightly brush the ends of the dough with beaten egg and pull the other half over to form the ravioli pouch. Slice into portions. Press the edges down with a fork to seal the filling inside but don’t press too hard or you will break the dough.
    6. Cook the ravioli in boiling salted water. They will rise to the top when ready. Serve with the sauce of your choice.

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