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5.0 from 21 votes

Mushroom Ravioli

I use porcini mushrooms here, but any mushroom you can find will do. As for the optional porcini powder, you can make your own or grind store-bought dried porcini with a spice grinder.

Prep Time
1 hr
Cook Time
mins
Resting time
1 hr
Total Time
2 hrs 10 mins
Servings: 4 people
Calories: 348 kcal
Course: Main Course , Appetizer
Cuisine: Italian

Ingredients

PASTA
  • 4 ounces farro, spelt or whole wheat flour (about 1 cup)
  • 4 ounces all-purpose flour (about 1 heaping cup)
  • 5 ounces water (about 3/4 cup)
  • 0.5 ounces porcini powder (about 2 tablespoons)
FILLING
  • 1/2 pound fresh porcini, or cremini mushrooms, chopped
  • 2 cloves garlic
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • 1 teaspoon dried thyme
  • salt to taste
TO SERVE
  • 3 tablespoons butter
  • 1/2 pound fresh mushrooms, halved or kept whole if small
  • 2 tablespoons chopped fresh sage
  • Black pepper to taste
  • Lemon juice to taste

Instructions

    Cup of Yum
  1. Mix the two flours and porcini powder in a large bowl and mix to combine. Make a well in the center of the flour. Pour the water into the well in the flour. Mix with a fork until shaggy, then mix with your hands until the dough comes together. Knead on a floured surface for 4 to 6 minutes, or until the dough is elastic, and not sticky. Wrap in plastic wrap, and set aside for at least 1 hour, and up to a day in the fridge.
  2. Brown the porcini in the butter, then add the garlic. Sprinkle some salt over the pan. Saute everything until the garlic turns golden, then pour in the cream and the thyme. Simmer gently until the porcini are soft, about 5 minutes. Toss the thyme sprigs and scrape everything into a blender. Buzz into a puree. Taste for salt again and add some if needed.
  3. Set yourself up a large area to work. Cut the dough into four pieces. Cover the rest with the plastic wrap. Roll the dough out until it is a long, thin sheet -- but not all the way to the final setting; I go to No. 6 on my Atlas machine, where No. 9 is the thinnest. Cut the sheet in half. Place about a teaspoon of filling at the center of one sheet, about 2 inches apart. Pat the filling down into a flattish disk. Lay the other sheet on top of the first one, and press it down around the filling, leaving no air pockets. Use a pasta cutter or a knife to cut the ravioli out. Set each one on a baking sheet dusted with cornmeal.
  4. To finish, get a large pot of water boiling, and salt it well. In a large saute pan, melt the butter over high heat. Add the mushrooms to the pan, cut side down if you've halved them. Brown them well on that side, then flip and cook on the other. At this point, move the ravioli to the boiling water, about 10 at a time. Boil for 1 minute after they float to the surface. Move them to the pan and toss with the fresh mushrooms and butter. Add the sage and freshly ground black pepper. Spritz with a touch of lemon juice and serve.

Nutrition Information

Calories 348kcal (17%) Carbohydrates 34g (11%) Protein 8g (16%) Fat 21g (32%) Saturated Fat 9g (45%) Cholesterol 42mg (14%) Sodium 76mg (3%) Potassium 474mg (14%) Fiber 5g (20%) Sugar 1g (2%) Vitamin A 490IU (10%) Vitamin C 1mg (1%) Calcium 74mg (7%) Iron 11mg (61%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 348

% Daily Value*

Calories 348kcal 17%
Carbohydrates 34g 11%
Protein 8g 16%
Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 42mg 14%
Sodium 76mg 3%
Potassium 474mg 10%
Fiber 5g 20%
Sugar 1g 2%
Vitamin A 490IU 10%
Vitamin C 1mg 1%
Calcium 74mg 7%
Iron 11mg 61%

* Percent Daily Values are based on a 2,000 calorie diet.