Guest Post: Mushroom and Mascarpone Ravioli
We had to make a few substitutions and slight changes because we didn’t have a couple of the ingredients, but overall we stayed fairly true to the recipe. One major change, however, was to use homemade pasta instead of the wonton wrappers. Steve got a pasta roller for Christmas, and we’ve wanted to make ravioli with it. The pasta can be topped with any sauce you want, but we topped it with just a little olive oil, chopped cherry tomatoes, black pepper, and Parmesan cheese. The filling of this ravioli is the real star of the recipe, so I would recommend trying to follow the filling recipe as best as you can to get the amazing flavor it adds. Some of the reviewers on allrecipes.com said this was the best ravioli filling they had ever eaten. I would have to agree! It really is that good!
In general, use 100 oz (about 1 cup) all-purpose flour for every 1 egg. For this recipe we used:
400 oz (about 1 cup) all-purpose flour
Extra flour for flouring countertop, dough, and pasta machine
1. Put flour into a large bowl. In separate bowl, whisk eggs together.
Mushroom and Mascarpone Ravioli
1 tablespoon olive oil
2 large shallots, minced (We only had one shallot)
8 ounces fresh mushrooms, chopped (We used white mushrooms and shitakes)
1 tablespoon chopped fresh thyme (We substituted one-quarter tablespoon of finely chopped dried thyme)
2 tablespoons minced garlic
1 tablespoon chopped fresh chives (We substituted 1 green onion)
1 (8 ounce) container mascarpone cheese
salt and pepper to taste
32 (3.5 inch square) wonton wrappers (We made our own pasta instead – See recipe above)
1 egg, beaten
2 tablespoons milk
1. Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
*Step 3, if using homemade pasta: Drop the filling mixture by tablespoons onto one of the pasta sheets, leaving 1-2 inches between each spoonful. Whisk together the egg and milk in a small cup. Brush the egg wash onto the sheet in between and around the filling, wherever dough is exposed. Place another pasta sheet on top of the first, and press the top sheet onto the second, being careful not to press the filling out from the sheets. Press around the filling to form the pockets of filling. Use a biscuit cutter, pasta cutter, or scalloped edge cookie cutter to cut around each pocket of filling, forming the ravioli.