Some things in life are meant to be relished and enjoyed and this is definitely one of them. The temperature in Northern Illinois recently was almost the equivalent of hell freezing over, but that’s okay when you have homemade ravioli. This is a little decadent with the butter sauce, but it’s deliciously worth the indulgence.
Homemade Mushroom Ravioli with Fresh Herb and Browned Garlic Butter Recipe
Shiitake mushroom ravioli filling recipe:
- 5 ounces of shiitake mushrooms, finely chopped (or use portobello mushrooms, if you’d like)
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 1 -2 cloves garlic, minced well (I love mine on the garlicky side, but remember there’ll be garlic in the butter sauce, also)
- 1 egg yolk
- 1/2 cup ricotta cheese (be sure and drain it through a fine-mesh colander if it’s very wet)
- pinch of salt and black pepper
Brown butter with garlic and fresh herbs sauce recipe
- 1 stick (1/2 cup) butter
- 1-2 cloves garlic, thickly sliced or roughly chopped into chunks (don’t mince or you may end up with burnt garlic)
- 2 tablespoons fresh herbs (I used chives, basil and parsley, but feel free to play with your herbs here)
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons freshly grated Parmesan, Asiago or Romano cheese
In a small saucepan, melt butter over medium heat. Add garlic chunks and cook for about 7-8 minutes, until butter is lightly browned. Add fresh herbs and black pepper and continue to cook about 30 seconds. Remove from heat, spoon sparingly over ravioli and sprinkle with freshly-grated cheese.
Ravioli dough recipe:
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 3 large eggs
- 1 large egg, mixed with a tablespoon of cold water, for egg wash “glue”
- 2 tablespoons olive oil
- Cold water (only if needed)
- Cornmeal – dusted onto a baking sheet or counter top, for the finished pasta
In a stand mixer bowl, using the dough hook attachment, add the flour and salt and mix, on low, to combine. Keeping your mixer on low and, letting each one incorporate one at a time before adding the next one, add your 3 eggs.
Drizzle in the olive oil while continuing to mix.
Let your mixer run on low or 2nd to lowest speed for about 5 minutes, occasionally shutting it off to scrape down the sides of the mixing bowl. Mix until a ball forms around the dough hook. If the mixture is still dry, add a tablespoon of water and mix in well,
Ideally, this should be enough, but the frustratingly beautiful thing about pasta is this: depending on your location, your home temperature, and your humidity level, you may need to add just a bit more water. You don’t want a bunch of dough sticking to the sides but you don’t want it falling-apart-dry, either.
Once your dough ball has reached this level, let the mixer knead it on the 2nd to lowest speed for 10 minutes. That’s TEN MINUTES. I know, it seems like forever, but it’s a mixer, for goodness sake. Take the dog for a walk or something and then come back.
This is what you want: a nice, firm ball that still isn’t sticking to the side of your mixing bowl but also isn’t so dry it’s cracking or breaking apart. It should be smooth and supple. (yes, I really wrote that).
When your 10 minutes of mixer-kneading is up, rub the dough with just a smidge of olive oil and wrap in plastic wrap, Let sit for at least 30 minutes, to let the gluten in the dough rest.
If you haven’t already prepared your mushroom filling and/or garlic herb butter sauce, now’s a good time.
When dough is done resting, divide into 4 small sections and flatten.
With your pasta attachment or pasta maker, using the widest setting, run each section through 2-3 times.
If sections aren’t rectangular, fold the sides of them over, to make a rectangle, and run through again.
Then, thin your dough by working it through each roller setting until about the 7 or 8 mark. You want the dough nice and thin, so you can see your hand through it, but not so thin that it’s falling apart and hard to work with.
Lay finished strip of dough on cornmeal-dusted surface and repeat with remaining chunks of dough. If your dough is going to sit for more than 10 minutes, I recommend placing plastic wrap over the finished strips – this will keep them from drying out.
On your prepared strips of pasta, place a teaspoon or two of mushroom filling 1/2 of your strips, about 1/2-1 inch apart. You can make a lot of tiny ravioli or make fewer, larger ravioli, whichever you prefer, just leave enough room in-between filling, to seal each ravioli well.
Using a pastry brush (or your fingers, if you don’t have a brush), lightly brush the egg wash in a grid fashion, around the filling. (I’ll admit I don’t always mess with the wash and can still make the pasta pretty well.
Place another strip of pasta on to and, starting at one end, cover and lightly press dough between filling rows, until you’ve reached the end of the strip.
Then, press around each filling firmly, trying to press out any air around the filling, as you go.
Using a sharp knife, cut out your ravioli, then press the edges of each one quickly, making sure they’re sealed.
Place finished ravioli in boiling, salted water for about 3 minutes. Remove from water with a slotted spoon or skimmer, plate, drizzle with sauce, sprinkle with freshly grated cheese and serve.
This is a delicious way to spend a cold, snowy evening. If you’ve never made homemade pasta, the silkiness and flavor of it is outstanding and totally worth the extra work involved. I know I covered a lot here, so if you catch any errors or missed-steps, please let me know…hopefully I covered it all!
I hope everyone is staying warm…and full.