Fresh Mushroom Ravioli with Lemon Parmesan Sauce
Freshly made pasta is a fun and engaging experience, especially when stuffed with a flavorful mushroom and cheese filling! Dressed up in a bright and garlicky parmesan sauce, these ravioli are a real winner. Time to roll out (some pasta)!
Serves 4-6 (30-40 ravioli)
Ingredients
14 ounces all-purpose or 00 flour (about 2-½ cups)
4 each large eggs
1 each egg yolk
Water, as needed
2 tablespoons extra virgin olive oil, divided
16 ounces RI Mushroom Co. Baby Bella mushrooms, sliced
1 cup minced shallots ~ 2-3 large
3 tablespoons minced garlic, divided
2 teaspoons chopped thyme
4 tablespoons ricotta cheese
6 tablespoons parmesan cheese, freshly grated, divided (plus more for serving)
Kosher salt, to taste
Black pepper, to taste
1-½ cup heavy cream
1 pinch nutmeg
1 teaspoon lemon zest
1 teaspoon lemon juice
Thyme leaves, for garnish
Directions
Place the flour on a clean work surface, make a well in the middle, and add the whole eggs and egg yolk. Using a fork or your hands, whisk the eggs while slowly incorporating the flour until it looks like a very rough dough. You may need to add a few teaspoons of water to help the dough incorporate all the flour. (Do not add more than 2 tablespoons.)
Bring the dough together to form a ball. Knead the dough for 10 minutes until smooth and tight. Wrap in plastic wrap and let rest on the counter for at least 30 minutes.
Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon of extra virgin olive oil. Once the oil is shimmering, add the sliced RI Mushroom Co. Baby Bella mushrooms, and cook, stirring occasionally, until the liquid is released, about 5 minutes.
Add the minced shallot and continue cooking, until the liquid is evaporated, about 5 minutes more. Stir in 2 tablespoons minced garlic and the chopped thyme and cook until fragrant, about 1 minute more. Remove from heat and let cool slightly, about 3 minutes.
Add the cooled mushroom mixture to the bowl of a food processor, along with the ricotta and 4 tablespoons of freshly grated parmesan. Blitz together until smooth and paté-like and season with salt and pepper, to taste.
Once the dough has rested, cut in half and flatten it slightly with your palm. Pass the dough through the widest setting on a pasta machine once, then fold over and roll through again. Repeat this process four times, using a light dusting of flour if it gets sticky. Pass the dough through each setting going down to the second-to-last thinnest. If you don’t have a pasta machine, use a rolling pin (or wine bottle) to roll the dough out in a long pieces. Go slow and be extra careful to make sure the dough stays in an even layer.
Once it has reached the second to thinnest level, place a tablespoon of the mushroom filling about 1-½ inches apart from one another slightly lower than the center of the pasta sheet. Lightly brush some water along the bottom edge of the pasta and fold the top edge over to the bottom. Carefully press any air away from the filling and seal the ravioli.
Using a bench scraper or fluted pasta wheel, cut away any rough edges and cut them into individual ravioli, dusting with extra flour as needed so they don’t stick together. Repeat this process with the other half of pasta dough and the remaining mushroom filling.
Bring a large pot of salted water to a boil. Once boiling, add mushroom ravioli and cook until al dente, about 4 minutes.
Meanwhile, prepare the sauce in a large skillet over medium heat. Add the remaining 1 tablespoon of extra virgin olive oil and the remaining 1 tablespoon of minced garlic. Cook until fragrant, about 1 minute. Add cream and a pinch of nutmeg and bring to a simmer. Let simmer for about 1 minute before removing from heat and stirring in remaining 2 tablespoons freshly grated parmesan, lemon zest, lemon juice, and salt and pepper, to taste. Drain the ravioli and add to prepared sauce. Warm for a minute or two over low heat and spoon sauce over to thoroughly coat ravioli before plating. Garnish with more grated parmesan and fresh thyme leaves. Enjoy immediately!
Chef’s Notes:
Technically, these ravioli are called mezzaluna (half moons) because they are folded over and don't have the four sealed edges. If you want to make traditional ravioli, place the second sheet of pasta directly on top of the first and seal.
Try this recipe with another variety of RI Mushroom Co. mushrooms including Baby Bella, Chef’s Mix, or Maitake.