Mushroom and Cheese Ravioli
Yield: about 60 ravioli (depending on size)
1 batch homemade pasta dough
1½ tbsp. unsalted butter
12 oz. baby bella mushrooms, coarsely chopped
3 cloves garlic, minced
6 tbsp. shredded Asiago cheese
6 tbsp. shredded Parmesan cheese
6 tbsp. shredded mozzarella cheese
¾ cup part-skim ricotta cheese
1 large egg plus 1 egg yolk
¼ tsp. dried oregano
¼ tsp. dried basil
Salt and pepper, to taste
Roll out pasta dough into thin, barely translucent sheets. Keep covered with a damp towel until ready to use.
To make the filling, melt the butter in a large skillet over medium-high heat. Add the mushrooms to the pan and sauté, stirring occasionally, until the mushrooms are tender and most of the excess liquid has evaporated. Add the garlic to the pan and sauté just until fragrant, about 1 minute. Remove from the heat and let cool slightly.
In a medium bowl, combine the Asiago, Parmesan, mozzarella and ricotta cheeses. Add in the egg, egg yolk and dried herbs and mix well. Season the mixture with salt and pepper to taste. Stir in the cooked mushrooms.
Shape and fill pasta as desired, using about 2 teaspoons of filling for each ravioli. Transfer shaped ravioli to a lightly floured surface and let dry slightly, about 30-60 minutes. Cook the pasta in a pot of boiling water until al dente, about 3-5 minutes. Drain well and serve immediately.
Printed from Annie’s Eats