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Homemade Ravioli with Creamy Mushroom Sauce
Created by: Howcan Team
Ingredients
- For the ravioli:
- 2 cups of all-purpose flour
- 2 eggs
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil
- For the filling:
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
- For the creamy mushroom sauce:
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 8 ounces of mushrooms, sliced
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 1/2 cup of chicken or vegetable broth
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- To make the ravioli dough, place 2 cups of flour on a clean work surface and make a well in the center. Crack the eggs into the well, add the salt and olive oil. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- In a bowl, mix together the ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Set aside.
- Roll out the ravioli dough into thin sheets. Place small spoonfuls of the filling on one sheet of dough, leaving space between each spoonful. Brush the edges of the dough with water and place another sheet of dough on top. Press down around the filling to seal the ravioli. Use a ravioli cutter or a knife to cut out the individual ravioli. Repeat with the remaining dough and filling.
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- To make the creamy mushroom sauce, heat the butter and olive oil in a large skillet over medium heat. Add the mushrooms and garlic, and cook until the mushrooms are golden brown and tender.
- Pour in the heavy cream and chicken or vegetable broth. Bring to a simmer and let the sauce thicken slightly, about 5 minutes. Stir in the Parmesan cheese and season with salt and pepper.
- Add the cooked ravioli to the sauce and gently toss to coat. Serve the ravioli with the creamy mushroom sauce, garnished with fresh parsley.
Homemade ravioli with creamy mushroom sauce has a rich history rooted in Italian culinary tradition. This dish has been perfected over generations by skilled chefs in regions like Emilia-Romagna, known for its exquisite pasta dishes. The delicate pasta pockets are traditionally filled with a blend of ricotta, Parmigiano-Reggiano, and fresh herbs, then smothered in a luxurious creamy mushroom sauce. The key to this dish lies in the balance of flavors and the quality of ingredients. Today, the best versions of this dish can be found in authentic Italian trattorias, where chefs meticulously craft each ravioli by hand and source the finest mushrooms for the creamy sauce. Whether enjoyed in a rustic countryside eatery or a bustling city restaurant, this dish is a true celebration of Italian culinary artistry.
75 min
4 servings
480 calories
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