Spicy Mushroom Ravioli
There was a special on mushrooms at the grocery store the other day, so I’d picked up two packages. I’d originally thought that I would make stuffed mushrooms, but the unseasonably chilly weather had me craving pasta. So, last night, I combined my stuffed mushroom filling with some ricotta and used it to make homemade ravioli– delicious!
I used cremini mushrooms this time (also called baby bellas), but you can use whatever mushrooms are your favorites, or a mixture of different kinds. I always vary the herbs, based on what I have on hand.
- Olive oil
- 1/2 small onion, finely diced
- 2-3 dried chiles, crushed
- 2 garlic cloves, smashed and finely diced
- 2 sprigs of fresh rosemary, finely chopped
- 2 tablespoons fresh sage, finely chopped
- 1 teaspoon dried oregano
- 10 cremini mushrooms, finely chopped
- 1/4 cup red wine
- 1/4 cup bread crumbs (I used panko, because that’s what I always have on hand)
- 1/3 cup ricotta cheese
- Salt and pepper to taste
Lightly coat a skillet with olive oil and place on medium heat. Add dried chiles and onions and cook until onions are translucent. Add garlic and cook for another 30 seconds to minute before adding the mushrooms. Try to coat the mushrooms with the oil mixture. Add the remaining herbs and red wine and let simmer for a few minutes. Add the breadcrumbs. They should soak up any of the remaining liquid. Add more if necessary. Remove from heat and stir in the ricotta cheese. Add salt and pepper to taste. Set aside until ready to use.
I use a Kitchen Aid stand mixer with the dough hook attachment to make my dough, but you can also use a food processor, or mix by hand. If you do it by hand, combine the flour and salt, and then pile it on a flat surface and make a well for the eggs and liquid. Then mix by hand.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 large eggs
- 3 tablespoons olive oil
In an electric stand mixer, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix at medium speed. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Add more liquid if necessary, or more flour if the dough is too sticky– this is not an exact science.
On a lightly floured work surface, knead and fold the dough until elastic and smooth (about 10 minutes.) Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes.
From there, you need to roll out the dough. Some people use a pasta machine, but I just use a rolling pin, working on a lightly floured surface, and rolling out a bit of dough at a time. Cut dough into circles. (I use a wine glass for this.) Place a spoonful of filling in each circle, and fold over. Crimp the sides with a fork. Since the dough is fresh, you shouldn’t need any water or egg to help seal the pasta, but if it seems dry, you can lightly brush one half of the circle with water or egg before folding it over.
Cook in rapidly boiling salted water for 3-4 minutes, or until ravioli have risen to the surface. Serve with your favorite sauce and a glass of wine!