This recipe is exactly what it sounds like, oversized mushroom ravioli. Why? I mean, why not?
There are three main components of this recipe: pasta, herbed cheese and mushroom filling, and a quick tomato sauce. The list below is the order in which I prepared my ravioli because when it comes to being in the kitchen, I aim for peak efficiency.
- 4 egg yolks (save your whites for an egg wash to hold the ravioli together at the end)
- 1/4 to 1/3 cup of water (depending on how humid or dry it is in your kitchen)
- 1 1/2 cups of flour
- Place your flour in a mound on your work surface (I use a slab of marble I picked up ages ago at a discount kitchen store for about $20).
- Starting from the centre of your flour mountain, gently pull away flour until you create a bit of a volcano. Make sure you don’t have any cracks or gaps in your volcano sides.
- Place your egg yolks and water into the centre of your flour volcano. Start with 1/4 cup of water. If it’s really dry in your cooking space, you’ll need to add a bit more water.
- Mix the egg yolks and water with a fork. As you mix, slowly bring in flour from the sides.
- Once your mixture gets a bit less goopy, you can start to kneed it with your hands. The dough will be fairly stiff, which is what you’re looking for.
- Once you’ve combined all of your ingredients, kneed the dough until it’s smooth. This usually takes 3-5 minutes.
- Wrap your dough in plastic wrap and set it to the side for about 30 minutes while you prepare the filling and pasta sauce.
This is a really simple tomato sauce that you can whip up quickly for any pasta dish.
- 3-5 diced tomatoes (you can use canned tomatoes if you don’t have any fresh ones on hand, about 3/4 of a cup).
- 1/4 cup of water (if you’re using fresh tomatoes only).
- 2 minced garlic cloves
- 1 sprig of oregano, finely chopped
- 1 sprig of rosemary, finely chopped
- 1 bay leaf
- 1 tbsp balsamic vinegar
- a pinch each of salt and pepper
- Combine all of your ingredients together in a saucepan on your stove.
- Heat on medium-high heat for about 10 minutes, stirring often.
- Reduce heat and let it simmer for 10-15 minutes. The sauce will thicken.
- 1 stem of fresh basil, finely chopped (about 6 basil leaves)
- 2 sprigs of fresh thyme, finely chopped
- 1 handful of fresh parsley, finely chopped
- 1 1/2 cups of mushrooms, chopped (I used portobellos, white button, and shiitake for this recipe).
- 1/3 cup freshly grated parmesean cheese
- 1/2 cup freshly grated mozzarella cheese
- 1/2 cup ricotta cheese
- 3 cloves of garlic, minced
- 1 egg
- 1 tbsp vegetable oil
- pinch of salt and pepper
- Heat a frying pan on medium-high heat with your vegetable oil.
- When the pan is hot, add mushrooms, garlic, and thyme. Cook until the mushrooms are warm all the way through and the garlic has become soft and a bit sweet (5-8 minutes).
- Combine parmesean, mozzarella, and ricotta cheeses in a bowl with one egg and the fresh parsley and basil.
- When the mushrooms are cooked, add them to the cheese mixture with a pinch of salt and pepper. Mix everything together well with a fork.
- Cover the bowl of ravioli stuffing with cling wrap and set it in the fridge while you roll out your pasta dough.
I use a dough machine (with an electric motor) to roll out all my doughs. It makes the job much easier. You can definitely roll this by hand, but it’s a workout!
- Lightly flour your work surface so your dough doesn’t stick. With a rolling pin, flatten out your dough before you put it through your machine.
- Start on the largest setting and work your way down slowly. Rolling it too quickly can cause tears. For this batch, I went down to setting #3. If you are rolling by hand, aim for dough about as thick as a popsicle stick.
- Once your dough is rolled out, slice off any ragged ends. Cut evenly sized pieces of dough. One will be the bottom where you’ll place your stuffing and the other will be the cover.
- Using a large spoon portion out your filling onto your dough. For these mega ravioli I portioned out about 2 tablespoons. Make sure you leave room in the middle to seal and cut the ravioli apart.
- Once you’ve portioned out your filling, use some of your egg whites mixed with about a tablespoon of water as an egg wash to stick your two pieces of dough together. Brush egg wash all around your stuffing portions.
- Place one of your dough pieces over top of the dough with filling already portioned out. You can flatten the stuffing a bit if you need to. Try to get out all the air bubbles. These can cause your ravioli to fall apart once they’re in the hot water. This is because the heat causes the air pockets to expand.
- Once your top layer is on, cut your ravioli apart. Trim any excess dough (if it’s more than a pinky width remove it). Finish the sides by pressing your fork into the dough. This makes the ravioli look nice and it helps keep the sides stuck together.
- Cook your ravioli in a large pot of boiling water for about 7 minutes.
- This is optional, but you can lightly pan-fry your ravioli in some butter and garlic after they’re done boiling. This adds a bit of bite and another layer of flavour.
- Serve your ravioli with your fresh tomato sauce topped with fresh parmesean cheese.
These ravioli are about the size of the palm of my hand.