Ravioli Ricotta and Mushrooms
Ravioli Ricotta and Mushrooms

Ravioli Ricotta and Mushrooms - Household warmth and closeness is usually obtained in straightforward techniques. One particular of them is cooking and serving meals for the family. As a housewife, obviously you don't desire to miss a meal with each other right? Cuisine also can be the key to a pleased family members, several feel homesick mainly because their cooking has been found elsewhere.

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Ravioli Ricotta and Mushrooms is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It's enjoyed by millions daily. Ravioli Ricotta and Mushrooms is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook ravioli ricotta and mushrooms using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients needed to make Ravioli Ricotta and Mushrooms:

  1. Ravioli
  2. 200 g 00 flour
  3. 2 Eggs
  4. for the stuffing
  5. 250 g Mushrooms
  6. 125 g Cow's milk ricotta
  7. 50 g Parmigiano Reggiano DOP to be grated
  8. to taste Salt
  9. to taste Black pepper

Steps to serve Ravioli Ricotta and Mushrooms:

  1. Take the flour and pour it into a bowl together with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture.If the dough is not very elastic add lukewarm water to make the dough softer to be pulled with a rolling pin or with the puff-pulling machine. If on the contrary it turns out sticky, you can add the flour kept aside, gradually.
  2. Transfer the dough to a work surface and work it energetically, when you have obtained a smooth and homogeneous dough, form a sphere that you will wrap with transparent food film: let the dough rest for 30 minutes. While the pasta rests, take a non-stick pan with a wide bottom into which you will pour the rinsed mushrooms, add thyme, cover and let them cook until they are soft, it will take a couple of minutes.
  3. Remove thyme then drain the mushroom to eliminate excess liquids, season with salt and pepper. Transfer to a bowl then blend using hand mixer. Pour in the ricotta and parmesan, mix well.
  4. Roll out the two rectangles of puff pastry on a work surface lightly floured with semolina flour and create small piles of filling with the sac-à-poche
  5. Arrange them at about 3 cm from each other sprinkling water on the edges of the sheet (if you prefer you can also brush the edges with a kitchen brush) so that, when you spread the second sheet over it, this will remain more easily attached. Take care to let the air escape between one ravioli and the other, pressing around the filling with your fingers, in order to prevent them from opening when cooking, making the filling leak out.
  6. When you lay the second sheet of dough, match the edges with the first.Then with a notched cutter wheel, make the 4x4 cm ravioli: you will get about 12 ravioli which you will place on a lightly floured tray with re-milled semolina. Your mushroom ricotta ravioli are now ready! You can then cook them in boiling water and season them as you like, for example with butter, prosciutto, sprinkled with grana padano and truffles on top

So that's going to wrap it up with this exceptional food ravioli ricotta and mushrooms recipe. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!