Mushroom Ravioli in Rosemary Butter Sauce

Several years ago, a friend’s mother-in-law offered to teach us an old Italian recipe for homemade pasta. We decided to make ravioli, and almost as an afterthought, I realized I’d need a filling. That lead me to this filling and sauce recipe by Tieghan Gerard at Half Baked Harvest, which turned out to be quite possibly the best ravioli I’ve ever eaten. Do yourself a favor, and make this soon. It’s divine! (Also, who else loves Half Baked Harvest? She is definitely one of our favorites!)

TIME-SAVING TIP: There really isn’t anything like fresh pasta; everyone should indulge in it at least once in their lives! However, we realize making pasta from scratch is a labor of love. On those days you simply don’t have the time to make the dough from scratch, we heartily recommend the fresh ravioli packs from Trader Joe’s. Our personal favorite is Mushroom with Truffle Sauce, but all the others are incredible premade options!

Mushroom Ravioli Filling
(Original recipe: Half Baked Harvest)

2 TBSP butter
16 oz cremini mushrooms
1 TBSP fresh thyme, chopped
2 TBSP balsamic vinegar
1 C whole milk Ricotta cheese
1 C Fontina cheese, shredded
1/2 C Parmesan cheese, grated
Salt and pepper to taste

Melt the butter in a large skillet set over medium high heat. Add the mushrooms and cook until soft and caramelized, about 5 minutes. Add the thyme and season with salt and pepper. Add the balsamic vinegar and cook until the balsamic coats the mushrooms, about 3-4 minutes. Remove from the heat and let cool completely.

In a medium bowl, stir together the Ricotta, Fontina, and Parmesan. Season with salt and pepper. Fold in the mushrooms. Now it’s ready to put into your ravioli dough!

Pasta for Ravioli
(Original recipe: M. Zoda)

150 grams of double-zero flour
50 grams of semolina flour
2 eggs

Combine flours and eggs until they become a dough. Knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let the gluten rest for 30 minutes.

After 30 minutes, cut off a third of the dough and re-wrap the remainder to keep it from drying out. Roll the dough through a pasta machine, starting from the thickest setting and slowly working down to the thinnest.

Lay out the large piece of thinly-rolled pasta; spoon enough of the filling on the bottom half so that folding over the top can still be sealed and cut around all sides. After pressing out all the air, press down the edges to seal and crimp the edges with a fork.

To cook, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain to serve.

FLOUR TIP: For the ravioli, you can substitute all-purpose flour, but we think it’s worth seeking out double-zero flour. What is double-zero flour? Also known as Doppio flour or 00 flour, it’s characterized by how fine the grain is, almost like baby powder. It makes the final product silkier and chewier than those made with all-purpose flour. It’s one of those secret ingredients that take pasta and pizza from yum to WOW!

Rosemary Butter Sauce
(Original recipe: Half Baked Harvest)

8 TBSP salted butter
3 cloves garlic, minced
1 TBSP chopped fresh rosemary
1/2 C white wine
2 cups chicken broth
Chopped parsley and grated Parmesan to garnish

In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper. Simmer 5 minutes or until the sauce has reduced slightly.

Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with parmesan and parsley.

TIP: Serve alongside grilled chicken breast for a great meal. But make sure to spoon that delicious sauce over the chicken, as well!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s