Bicolored ravioli with porcini mushrooms, goat cheese, and herbs in marinara sauce
Two-Colored Ravioli with Porcini Mushrooms, Goat Cheese, and Marinara Sauce I’ve made homemade pasta many times, and every time I find a ravioli mold or a new idea, I dive right in to test it out. Two-colored ravioli are not difficult to make; they just require a bit of attention when rolling out the sheets. If I have the time, I enjoy preparing seasonal fillings. Fresh porcini mushrooms are harder to find, but I definitely prefer them in their season. The plastic ravioli mold has been helpful, but it’s not essential. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 45 minutes Cooking time: 30 minutes (including sauce and boiling the pasta) Servings: 4 people Difficulty: medium Recipe type: main course, for more relaxed days or when you feel like cooking at home Ingredients For the pasta dough: - 350 g all-purpose flour - 200 g spinach (blanched, well-drained, and blended) - 2 large eggs - 3 tablespoons olive oil - 2 tablespoons water - a pinch of salt For the filling: - 200 g fresh porcini mushrooms - 1 onion - 1 tablespoon butter - 150 g goat cheese - salt, pepper - herbs (to taste: basil, oregano, thyme) For the marinara sauce: - 2 garlic cloves - 2 tablespoons olive oil - a few fresh basil leaves, chopped - 4-5 large, ripe tomatoes (peeled and chopped or blended) - 1 teaspoon sugar - 1/2 cup white wine - oregano, rosemary, salt, and pepper (to taste) Preparation Method 1. Preparing the dough Place the flour in a large bowl. Mix in the blanched, drained, and blended spinach, eggs, oil, water, and salt. Knead everything until you achieve an elastic, non-sticky dough. If it feels too wet, add a little more flour. Once the dough is ready, wrap it in plastic wrap and refrigerate for 15 minutes. If you want two-colored ravioli, you’ll also make a simple dough from flour, eggs, a little water, oil, and salt (without spinach). I used farm-fresh eggs, so the yellow dough turned out quite vibrant. 2. The filling Finely chop the porcini mushrooms and onion with a knife. Sauté them together in a pan with butter over medium heat until the onion softens and the mushrooms reduce significantly. Let the mixture cool, then mix it with the goat cheese. Season with salt, pepper, and herbs to taste. The filling should not be too wet. 3. Two-colored ravioli Remove the dough from the refrigerator and roll it out into a thin sheet on a floured surface. If making the two-colored version, first roll out the green sheet, brush it lightly with water, then place thin strips of yellow dough evenly spaced on top. Dust with flour and gently roll over them with a rolling pin to ensure they stick well. The sheet should remain thin, but the strips should adhere to the rest of the dough. Cut out circles (or whatever shape you have available). Place a teaspoon of filling on each circle, fold in half, and seal the edges by pressing gently. Alternatively, use the special mold if you have one. 4. Boiling the ravioli Bring a large pot of salted water to a boil. When it’s boiling, add the ravioli, not too many at once. They cook quickly, about 2-3 minutes, until they float to the surface. Remove them with a slotted spoon directly onto a plate. 5. Marinara sauce In a pan, heat the olive oil, add the crushed garlic and chopped basil. Let them cook on low heat for 1-2 minutes to release their aroma. Pour in the blended (or finely chopped) tomatoes, sugar, and white wine. Let it simmer on low heat without a lid for about 15 minutes until it reduces slightly. Finally, season with salt, pepper, and add oregano and rosemary. The sauce should be thick and flavorful. 6. Serving Place the boiled ravioli directly on plates and cover them with hot marinara sauce. You can sprinkle with a little fresh basil if you have some. Why I make this recipe often Two-colored ravioli with porcini mushrooms and goat cheese are a great option when I crave something special without unnecessary complications. The filling is easily adaptable, and the marinara sauce is classic and works well with many types of pasta. I love that I can use leftover cheese or mushrooms I already have. Tips and Variations Tips - Use well-drained spinach for the dough; otherwise, it will become too soft. - If you don’t have fresh porcini mushrooms, you can use champignon mushrooms, but the flavor will be different. - Don’t overfill the ravioli – if you add too much, they risk coming apart while boiling. - Seal the edges well; otherwise, they will open in the water. - For the sauce, if the tomatoes are not very ripe, use quality canned tomatoes. Substitutions - Goat cheese can be replaced with ricotta or less salty telemea cheese. - Porcini mushrooms can be substituted with other mushrooms, depending on the season or your preferences. - For the simple dough, you can use just flour, eggs, water, and salt (without oil). Variations - You can add a little grated Parmesan to the filling for extra flavor. - You can also make a red dough with a little tomato paste if you want different colors. - The filling also works well with chopped spinach or a mix of mushrooms. Serving Ideas - Alongside a simple green salad. - Drizzled with herb-infused oil on top. - If any boiled ravioli are left, they can also be enjoyed cold with leftover sauce. Frequently Asked Questions How long can I prepare the ravioli before boiling? You can shape the ravioli a few hours in advance and keep them in the refrigerator on a floured tray, covered with plastic wrap. Don’t leave them for more than a day, as the dough will dry out or absorb moisture. Can I freeze raw ravioli? Yes, you can freeze them on a tray and then transfer them to bags. Boil them directly from the freezer, adding 1-2 minutes to the cooking time. Can the marinara sauce be made with canned tomatoes? Yes, canned tomatoes work well. I recommend choosing whole or diced varieties, not crushed, and blending them before adding to the pan. What can I substitute for the white wine in the sauce? If you’re avoiding alcohol, you can add a little water or vegetable broth. What should I do if I don’t have a ravioli mold? You can cut out circles or squares with a glass or knife. Seal the edges with a fork or by hand. Nutritional Values Estimate for one serving (out of four): approximately 400-500 kcal Carbohydrates: 55-60 g Proteins: 15-17 g Fats: 13-17 g Values may vary based on the type of cheese, the amount of oil, and how much pasta you serve on the plate. These figures are approximate. Storage and Reheating Boiled ravioli can be stored for up to 1 day in the refrigerator in a sealed container. When reheating, it’s best to place them directly in warmed sauce over low heat for a few minutes. I do not recommend freezing already boiled ravioli, as the texture will not be the same. Raw ravioli can be frozen immediately after shaping. The marinara sauce lasts 2-3 days in the refrigerator and can be reheated anytime.
Preparation
From 350 g of flour; 200 g of blanched, drained, and blended spinach; 2 large eggs; 3 tablespoons of olive oil; 2 tablespoons of water; a pinch of salt, a fine, elastic, and non-sticky dough is kneaded (if necessary, a little more flour can be added), which is wrapped in plastic wrap and placed in the refrigerator for about 15 minutes. Meanwhile, the filling is prepared from 200 g of fresh porcini mushrooms and one onion, chopped with a knife and sautéed together in a little butter, which is then mixed with 150 g of goat cheese, salt, pepper, and herbs to taste. The dough is taken out of the refrigerator and rolled out with a rolling pin into a thin sheet, circles are cut out in which a teaspoon of filling is placed, then they are folded and the edges sealed. The formed ravioli are boiled for 2-3 minutes in salted water (until they rise and float to the surface). They are served immediately with marinara sauce prepared as follows: 2 crushed garlic cloves are sautéed in extra virgin olive oil along with a few fresh basil leaves (chopped), then peeled and blended tomatoes, a teaspoon of sugar, and a glass of white wine are added, left to simmer for 15 minutes on low heat; then the sauce is taken off the heat and oregano, rosemary, salt, and pepper are added to taste. To obtain two-colored ravioli, strips of dough of another color (I used plain dough which, due to the free-range eggs, had a yellow color) are placed at equal intervals over the green dough sheet, brushed with a little water. Flour is sprinkled, and a rolling pin is used to press lightly so that the strips adhere well to the dough underneath. Then they are cut out and formed into ravioli.
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