Mushroom Ravioli; Italian Touch To Your Dinner
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A filling is encased in a thin layer of pasta dough to make ravioli, a form of pasta. They have their roots in Italian cuisine and are typically served in broth or with a sauce. Ravioli are typically square, although there are also round and semi-circular varieties that are utilised (mezzelune).

The Italian name "ravioli" is derived from the Latin word "rapa," which means "turnips," and means "small turnips" in dialect. Ravioli are often prepared at home. Depending on where they are cooked, the filling differs. The filling is created with ricotta cheese, spinach, nutmeg, and black pepper in Rome and Latium. Ricotta and lemon rind are traditionally used to fill ravioli in Sardinia. The ravioli of today are also mechanically mass-produced. Fresh handcrafted pasta, the tastiest mushroom pate, and a garlic and parmesan cream sauce are used to make mushroom ravioli. When you're looking for something a little more special, this spaghetti recipe is ideal.


1. 1 ounce dried porcini mushrooms

2. 1 cup hot water

3. 1/4 cup olive oil, plus more for serving

4. 2 medium shallots, finely chopped (1/4 cup)

5. 1/4 cup coarsely chopped fresh flat-leaf parsley

6. 2 pounds assorted fresh mushrooms, such as button, cremini, and shiitake, brushed clean, trimmed, and coarsely chopped

7. 1/2 cup freshly grated Parmesan cheese, plus more for serving

8. 1/2 cup ricotta cheese

9. 1 teaspoon coarse salt

10. 1/2 teaspoon freshly ground pepper, plus more for serving

11. 1 cup coarse semolina or cornmeal, for sprinkling

12. Fresh pasta

13. All-purpose flour, for dusting

14. Unsalted butter, for serving

15. Sprigs of fresh thyme, for serving


1. Porcini and water should be combined in a small bowl. Allow standing for 30 minutes or until soft. Reserve 1/4 cup of the soaking liquid after straining. Chop mushrooms coarsely and keep them aside.

2. Heat oil over medium-high heat in a big skillet. Shallots should be added and cooked for 2 minutes or until transparent. Cook for another minute after adding the parsley. Add the fresh and dried mushrooms and cook, stirring regularly, for 10 minutes, or until the mushrooms release their liquid and then the liquid evaporates. Add the 1/4 cup of soaking liquid you set aside. Cook for an additional five minutes while stirring. Before adding the Parmesan and ricotta, transfer to a bowl and let cool for a moment. Add salt and pepper to taste.


3. On a baking sheet, spread the semolina; keep it aside. Cut the eight pieces of fresh pasta dough. Work with one component at a time, covering the other pieces with a glass bowl as you go. Roll through the largest opening of a pasta maker while lightly dusting with flour. Cross the dough in half, then run it through the machine once more. Using as little more flour as possible, roll the dough through the remaining settings until it is approximately 1/16 inch thick.

4. Place the sheet with its long side parallel to the edge of the work table on a gently dusted surface. Place 8 heaping teaspoons of mushroom filling spaced 2 inches apart down the top third of the sheet. Using a pastry brush dampened in water, moisten the spaghetti around each mound of filling. To enclose the filling, fold the dough up and over it. Press the dough shut around the filling. Using a simple pastry wheel, cut between the mounds. To cut out ravioli, place filling in the centre and use a 2 1/2 inch fluted circular cutter. Alternatively, cut the ravioli into rectangles using a fluted pastry wheel. Place on a baking sheet that has been prepped. Use a fresh kitchen towel to cover. Repeat with the remaining filling and dough. until you're ready to cook, chill.

5. A large saucepan of salted water should be brought to a boil. For each dish, add approximately 6 ravioli and cook for 2 minutes, or until cooked but still firm (slightly longer if frozen). For each serving, melt 1 tablespoon butter, 1 teaspoon oil, and 1 sprig of thyme in a skillet. Use a slotted spoon to remove the cooked ravioli from the boiling water. Drain thoroughly, then add to skillet. Add butter and divide among dishes that are still warm. Top with shaved Parmesan and freshly ground pepper.