So I am so excited to have a brand new kitchen that I decided I would make a yummy gormet meal for John. I had been wanting to make homemade ravioli and finally was able to now that I had a stove. It turned out pretty yummy. Here is the recipe if anyone wants to try it out for themselves! Really wasn't very hard just extremely time consuming. Would be very simple if you used wonton wrappers that you can find in the freezer section of your grocery store. I was unable to find all the mushrooms listed below so I just doubled up on what I could find. The sauce I made I did not love it was a gouda based sauce. I will definitely just do a basic alfredo next time. I did however use some of the leftover mushrooms and just chopped those up into the sauce so add some chunks to it.
WILD MUSHROOM RAVIOLI!!!
Ingredients
For the Filling
1/4 cup sliced shiitake mushroom
1/4 cup sliced oyster mushroom
1/2 cup sliced cremini mushroom (baby portabella)
1/2 cup sliced white button mushrooms
2 garlic cloves, sliced
1/4 cup butter
1/4 teaspoon fresh ground black pepper
1/8 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 cup beef broth
1 tablespoon olive oil
1 cup ricotta cheese
1/4 cup parmesan cheese
1/2 cup of coarsely chopped mixed mushrooms
For the RaviolI
3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water
Directions
1THE FILLING.
2Melt butter in pan.
3Add olive oil to melted butter.
4Add mushrooms.
5Let mushrooms sweat until they release their juices.
6Add pepper, salt, and onion/garlic powder.
7Add 1/8 cup beef broth and let mixture reduce.
8Once reduced, remove from heat and let cool.
9Add cheeses to blender/food processor.
10Add cooled mushroom mixture to cheese.
11Blend together until smooth.
12Add more broth if mixture is too thick.
13Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
14Set aside.
15THE DOUGH: Sift flour and salt together.
16Place flour mixture on a board, making a well in the center of the flour.
17Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
18Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
19Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
20Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
21FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
22When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
23Using your fingers, gently press dough between each dab of filling to seal it.
24Cut ravioli into squares with a pastry cutter, or very sharp knife.
25DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
26COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
27Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
28Serve hot and enjoy with your favorite cream sauce.