Mushroom and Mascarpone Ravioli
Mushroom and Mascarpone Ravioli can be made with homemade pasta or wonton wrappers. With an easy vegetarian ravioli filling!
Ingredients
For the Homemade Pasta (optional):
- 400 ounces all purpose flour (about 1 cup)
- 4 eggs
- Extra flour for flouring countertop, dough, and pasta machine
For the Ravioli:
- 1 tablespoon olive oil
- 2 large shallots (minced )
- 8 ounces fresh mushrooms, chopped (such as white mushrooms or shitakes)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh chives
- 8 ounces mascarpone cheese
- salt and pepper to taste
- 32 3.5 inch square wonton wrappers (if not using homemade pasta)
- 1 egg (beaten)
- 2 tablespoons milk
Instructions
Make the Homemade Pasta (Optional):
- Put flour into a large bowl. In separate bowl, whisk eggs together.
- Make a large well in the center of the flour and pour the eggs into the well.
- With a fork, mix the flour into the eggs in the well. Continue mixing until the flour and eggs form a dough.
- Shape the dough into a ball and knead it by hand on a floured countertop for 5 – 7 minutes. If the dough gets too dry, wet your hands and continue to knead. Alternately, if the dough is too sticky, add a little flour. Note: You want to have a pasta dough that tends on the dry side as it will need to be this way in order to not stick to your pasta maker, roller, etc.
- Cover the pasta dough with the inverted bowl and let rest for 30 minutes.
- When dough has rested, slice into around 6 equally-sized pieces (to give you a top and bottom to your ravioli). Roll each piece of dough through the floured pasta roller. (Our roller has settings 1-9, and we rolled the dough up to a 6.)
- Lay pasta sheets separately on a floured surface. (This is very important because we laid ours on top of each other and they stuck together. We had to re-roll the dough.)
Make the Ravioli Filling:
- 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.
- In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
Fill and Cook the Ravioli:
- If using wonton wrappers: Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Place a second wonton wrapper over the top of the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
- 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.
- Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes. (We cooked our ravioli at a simmer for about 10 minutes as recommended by a reviewer to prevent ravioli from opening up.)
- Top with a little olive oil, pepper, and Parmesan cheese (or any other sauce) and enjoy!
Notes
For homemade pasta in general, use 100 oz (about 1 cup) all purpose flour for every 1 egg.
Source: Adapted from Allrecipes.com
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