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🍽️ Mushroom Ricotta Ravioli

754 kcal · 30 min · 4 servings

Mushroom Ricotta Ravioli Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put flour, eggs, oil, and one teaspoon of salt into a bowl.
  2. 2. Knead the ingredients into a smooth and elastic dough.
  3. 3. If necessary, add a little water or flour to achieve the right consistency.
  4. 4. Shape the dough into a ball.
  5. 5. Cover the dough ball and let it rest for about 30 minutes.
  6. 6. Clean the mushrooms and chop them finely.
  7. 7. Peel the onion and chop it finely as well.
  8. 8. Heat oil in a pan.
  9. 9. Sauté the onions in it until they are translucent.
  10. 10. Add the chopped mushrooms to the pan.
  11. 11. Sauté the mushrooms over medium heat, stirring constantly.
  12. 12. Wait until all the liquid has evaporated.
  13. 13. Let the mushroom-onion mixture cool down to lukewarm.
  14. 14. Mix the cooled mixture with ricotta and pecorino cheese.
  15. 15. Season the filling with salt, pepper, and nutmeg.
  16. 16. Knead the dough once more briefly.
  17. 17. Roll the dough out very thinly.
  18. 18. Use a pasta machine or a lightly floured work surface for this.
  19. 19. Place one to two teaspoons of filling on the half of the dough.
  20. 20. Keep an interval of about 3 centimeters between the portions.
  21. 21. Cover the filling with the remaining dough.
  22. 22. Press the dough firmly around the filling.
  23. 23. Cut out the individual ravioli pockets using a pastry wheel.
  24. 24. Cook the ravioli in boiling salted water.
  25. 25. Let them cook for 3 to 4 minutes.
  26. 26. Meanwhile, melt the butter.
  27. 27. Lift the finished ravioli out of the water with a slotted spoon.
  28. 28. Let the ravioli drain briefly.
  29. 29. Serve them on pre-warmed plates.
  30. 30. Drizzle the ravioli with the melted butter.
  31. 31. Sprinkle them with coarsely chopped thyme.
  32. 32. Shave fresh parmesan over them.

Nutrition per serving