Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, ravioli ricotta and mushrooms. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Ravioli Ricotta and Mushrooms is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Ravioli Ricotta and Mushrooms is something which I have loved my entire life. They’re nice and they look wonderful.

Peel and finely chop the onion. Heat oil in a pan and sauté the onion until soft. Add the mushrooms and cook, stirring constantly until the liquid has evaporated.

To begin with this recipe, we must prepare a few ingredients. You can have ravioli ricotta and mushrooms using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ravioli Ricotta and Mushrooms:

1. Get Ravioli
2. Take 00 flour
3. Prepare Eggs
4. Get for the stuffing
5. Prepare Mushrooms
6. Prepare Cow's milk ricotta
7. Take Parmigiano Reggiano DOP to be grated
8. Take Salt
9. Get Black pepper

Place ricotta cheese in a blender or food processor; add the mushroom mixture and blend to a smooth paste. To fill the ravioli: Roll out the dough either with a pasta machine or with a rolling pin. Begin by making the mushroom filling. Heat the olive oil in a pan over medium heat.

Instructions to make Ravioli Ricotta and Mushrooms:

1. Take the flour and pour it into a bowl together with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture.If the dough is not very elastic add lukewarm water to make the dough softer to be pulled with a rolling pin or with the puff-pulling machine. If on the contrary it turns out sticky, you can add the flour kept aside, gradually.
2. Transfer the dough to a work surface and work it energetically, when you have obtained a smooth and homogeneous dough, form a sphere that you will wrap with transparent food film: let the dough rest for 30 minutes. While the pasta rests, take a non-stick pan with a wide bottom into which you will pour the rinsed mushrooms, add thyme, cover and let them cook until they are soft, it will take a couple of minutes.
3. Remove thyme then drain the mushroom to eliminate excess liquids, season with salt and pepper. Transfer to a bowl then blend using hand mixer. Pour in the ricotta and parmesan, mix well.
4. Roll out the two rectangles of puff pastry on a work surface lightly floured with semolina flour and create small piles of filling with the sac-à-poche
5. Arrange them at about 3 cm from each other sprinkling water on the edges of the sheet (if you prefer you can also brush the edges with a kitchen brush) so that, when you spread the second sheet over it, this will remain more easily attached. Take care to let the air escape between one ravioli and the other, pressing around the filling with your fingers, in order to prevent them from opening when cooking, making the filling leak out.
6. When you lay the second sheet of dough, match the edges with the first.Then with a notched cutter wheel, make the 4x4 cm ravioli: you will get about 12 ravioli which you will place on a lightly floured tray with re-milled semolina. Your mushroom ricotta ravioli are now ready! You can then cook them in boiling water and season them as you like, for example with butter, prosciutto, sprinkled with grana padano and truffles on top

Once it shimmers add the onions and cook until they soften, about five minutes. Add the mushrooms and cook until the excess liquid has evaporated and the mushrooms have reduced in volume, about eight minutes. Seasonal ravioli filled wild mushrooms, spinach, and ricotta cheese. Mushrooms add a deep savory flavor to dishes and are as meaty as a cut of beef - yet still perfect for vegetarians. To make the filling, Cucina Fresca starts by sautéing three kinds of mushrooms (cremini, portabella, and porcini) in sweet cream butter.

So that is going to wrap it up for this special food ravioli ricotta and mushrooms recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!