Mushroom stuffed ravioli

Mushroom-filled ravioli – a delicious and sophisticated recipe, perfect for a special dinner or occasion. These pasta filled with aromatic mushrooms are not only a feast for the taste buds but also a visual delight. In this recipe, I will guide you step by step to achieve perfect ravioli, with a fine dough and a delicious filling.

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients for the dough:
- 2 large eggs
- 1 tablespoon water
- 1 tablespoon olive oil
- 250 g wheat flour (00 flour can also be used for a finer texture)
- A pinch of salt

Ingredients for the filling:
- 300 g mushrooms (preferably champignon or shiitake)
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- 50 g ricotta cheese (or cottage cheese)
- 30 g grated parmesan
- Salt and pepper to taste
- Olive oil for sautéing

Ingredients for the sauce:
- 100 g butter
- 4-5 fresh sage leaves
- Grated parmesan for serving (optional)

Step 1: Preparing the dough
In a large bowl, beat the eggs with the mixer along with the water and olive oil. This mixture will give the dough a soft and elastic texture. Gradually add the flour and a pinch of salt, mixing with a spatula or your hands until the dough becomes homogeneous. If the dough is too sticky, add a little flour. Knead the dough for about 5-7 minutes, then wrap it in plastic wrap and let it rest for 30 minutes at room temperature. This will allow the gluten to relax, making it easier to roll out later.

Step 2: Preparing the filling
Meanwhile, prepare the filling. In a pan, heat a little olive oil and add the chopped onion. Sauté until it becomes translucent, then add the garlic and finely chopped mushrooms. Cook the mixture over medium heat until the mushrooms release their liquid and become lightly browned. Remove the pan from heat and let the mixture cool. After cooling, add the ricotta cheese, parmesan, salt, and pepper to taste. Mix well to obtain a homogeneous and flavorful filling.

Step 3: Forming the ravioli
After the dough has rested, divide it into two equal parts. Using a rolling pin, roll each part into a thin sheet, about 1-2 mm thick. Make sure the work surface is lightly dusted with flour to prevent sticking. On one sheet of dough, place a teaspoon of filling spaced about 5 cm apart. Using a pastry brush or your fingers, moisten the edges of the dough with water, then cover with the other sheet of dough. Press well to seal the ravioli, removing air from inside. Cut the ravioli with a knife or a special pasta cutter, then place them on a floured tray.

Step 4: Cooking the ravioli
In a large pot, bring water to a boil and add salt. Cook the ravioli for 3-4 minutes or until they rise to the surface. While the ravioli are boiling, prepare the sauce by melting the butter in a pan over low heat and adding the sage leaves. Cook for a few minutes until the butter turns golden and fragrant. Drain the ravioli and add them to the pan, gently stirring to coat them with the sauce.

Serve the ravioli warm, sprinkled with grated parmesan and, if desired, with a few fresh sage leaves for an elegant touch.

Unique suggestion: You can add some chopped toasted nuts on top for an extra crunch and flavor.

This mushroom-filled ravioli recipe is an excellent choice for a quick dessert or a special dinner. Experiment with different types of mushrooms or add fresh herbs to customize the filling. With every bite, you will feel the rich aroma and delicious textures, and your friends or family will be impressed by your culinary skills!