Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup ricotta cheese
- 1 cup mushrooms, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Heap the flour on a clean surface, make a well, crack the eggs into the center, and beat them with a fork. Gradually pull in flour and knead until a smooth dough forms, about 8–10 minutes.
- Wrap the dough in plastic or a bowl and let it rest for 30 minutes at room temperature.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushrooms and cook until they release liquid and brown, about 6–8 minutes.
- Stir in the minced garlic and cook 30–60 seconds until fragrant. Remove from heat and cool slightly.
- In a bowl, combine ricotta, cooled mushrooms and garlic, Parmesan, parsley, salt, and pepper. Taste and adjust seasoning.
- Divide the dough into 2 pieces. On a lightly floured surface, roll or use a pasta machine to make thin sheets about 1/16–1/8 inch thick.
- Place small spoons of filling (about 1 teaspoon) spaced evenly on one sheet. Brush around each mound lightly with water or beaten egg. Lay a second sheet over the top and press down to seal, removing air pockets. Cut between pockets into squares or use a round cutter.
- Press edges with a fork or seal with your fingers to make sure the ravioli won’t open while cooking.
- Salt a large pot of water and bring it to a gentle boil.
- Drop ravioli in batches and cook 3–4 minutes, until they float and the pasta is tender.
- While ravioli cooks, warm the remaining 1 tablespoon of olive oil in a skillet, add a few reserved spoonfuls of pasta water and some extra ricotta or Parmesan if you like, stirring until you get a silky sauce.
- Add the cooked ravioli to the pan and toss gently to coat. Adjust thickness with more pasta water as needed.
- Plate ravioli, sprinkle extra Parmesan and parsley, and season with a crack of black pepper.
Notes
Use a light dusting of flour when rolling to avoid sticking. Don’t overfill the pockets for a good seal. Reserve pasta water for a smooth sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian