Homemade Mushroom & Cheese Ravioli

Hard work, but worth the full bellies!

PREP TIME: 1 HOUR 30 MINUTES

COOK TIME: 20 MINUTES

RESTING TIME: 30 MINUTES

TOTAL TIME: 2 HOURS 20 MINUTES

SERVING: full batch 50 ravioli / half batch 25 ravioli

INGREDIENTS:

Full Batch

• 4 cup all purpose flour

• 1 teaspoon kosher salt

• 5 large eggs

• 3 large egg yolks

For half the recipe:

• 2 cups all purpose flour

• 1/2 teaspoon kosher salt

• 3 large eggs

• 2 large egg yolks

MUSHROOM FILLING

• 1 large porcini mushroom (chopped small)

• 3/4 cup chopped white mushrooms (chopped small)

• 1 tablespoon minced Italian Parsley

• 1/2 teaspoon oregano

• 1 tablespoon mascarpone

• 1 cup freshly grated parmesan cheese

• 1 cup heavy cream

• Pour extra over the ravioli

Instructions

1. Using your hands, make a 'volcano' in the flour and salt mixture. Pour the eggs and egg yolks into the 'volcano'. Using a fork, gently beat the eggs and yolks. Then, slowly incorporate the flour into the eggs.

2. If the dough is too wet add a little bit of flour to the dough. If the dough is too dry, add a some water to the dough.

3. Form the dough into a ball. Begin kneading it for 10 minutes. I use my stand mixer to mix it all at the end. You’ll know the dough is ready when you press into it and it springs back!

4. Wrap the dough with plastic wrap (or cover the dough in a bowl) and let it sit for 30 minutes at room temp.

5. While the dough is sitting, create the filling and make sure your mushrooms are diced, add all the ingredients to a sauce pan and cook.

6. Set the filling aside while your dough is rising and the filling its cooled.

7. Roll out the ravioli (I use my kitchen aid pasta roller attachment).

8. Using a ravioli mold, place the sheet of dough over the ravioli mold (following instructions for the ravioli mold on your box), gently create a small divot in the dough.

9. Fill each cube with 1 tablespoon of filling. Cover with dough. Use a rolling pin and roll overtop the dough so that it seals. Turn the mold over and tap it on the counter to release the ravioli. Use a knife to separate any ravioli that didn’t separate.

10. Transfer the ravioli to a baking sheet lined with parchment paper that has been dusted with flour. Continue rolling out the pasta dough and filling the ravioli until all of the dough and filling has been used!

11. To cook the ravioli bring pot of water to boil.

12. Once boiling add 1 tablespoon of salt to the water, add some of the ravioli to the water. Don’t overcrowd!!!

13. You’ll want to do this in batches. Cook for 2-3 minutes or until they float to the top. Using a slotted spoon, transfer them to a bowl and serve with sauce! Use left overt filling for sauce, just add a little more heavy cream and cheese to give you the sauce.