Caramelized Dried Porcini Ravioli

Cooked porcini ravioli in a brown butter sauce with spinach and sauteed fresh porcini mushrooms.

5 from 5 votes

Homemade ravioli made with a rich dried porcini mushroom filling. Makes around 40 ravioli to serve 6 with leftovers, and can be frozen.

Prep Time15

Cook Time5

Active Time2

Total Time2 20

Course: Appetizer, Main Course, Pasta

Cuisine: Italian

Keyword: porcini ravioli recipe

Servings: servings

Calories: 514kcal

Author: Alan Bergo

Cost: 10

Equipment

1 Pasta roller I like the kitchen aid attachment
1 Rolling Pin
1 Utility knife
1 Fluted dough cutter
1 baking sheet
1 1 quart mixing bowl
1 10 inch stainless steel saute pan

Ingredients

Mushroom Ravioli Filling

6 oz ricotta cheese preferably Belgioioso or Calabro brand
4 oz grated pecorino or parmesan cheese
5 oz dried porcini or other dried mushrooms
3 oz 1 large shallot, finely diced
2 Tablespoons fresh oregano chopped optional
2 tablespoons cooking oil

Ravioli Pasta Dough

8 oz all purpose flour or high gluten flour plus another spoonful for kneading and rolling out the dough
½ teaspoon kosher salt
5 large egg yolks
¼ cup water separated
¼ cup Coarse cornmeal or semolina flour for sprinkling on the baking sheet
2 Tbsp Cornmeal or semolina flour for dusting the baking sheet

Brown Butter Sauce for Ravioli (optional)

3 Tbsp unsalted butter separated
¼ cup Dry white wine
¼ cup Chicken stock optional
1 small handful Fresh spinach leaves
4 oz Sauteed fresh mushrooms optional
2 Tbsp Grated pecorino or parmigiano reggiano cheese

Instructions

Dried Porcini Ravioli Filling

Cover the mushrooms in cold water, stir, press the mushrooms under the water and rehydrate for 15 minutes. Strain the mushrooms, squeeze dry and reserve the liquid for another purpose.
Preheat the oven to 350 F.
Mince the mushrooms with a heavy chefs knife and reserve.
Heat the oil in a 10 inch pan, add the shallot and a pinch and cook for 3-4 minutes. Add the mushrooms and a pinch of salt to taste, stir, and transfer the pan to the oven.
Bake the mushrooms for 20-30 minutes, stirring occasionally, until lightly browned and the flavor has deepened. Remove the mushrooms to a 1 quart mixing bowl to cool.
Mix the mushrooms with the remaining filling ingredients, double check the seasoning for salt and pepper, adjust until it tastes good to you and reserve.

Ravioli Pasta Dough

In a stand mixer or in a bowl, mix the flour and salt. Add the egg yolks and water, working the dough with the paddle attachment until it just starts to clump and come together.
Remove the dough and knead for 30 seconds until smooth dough forms. Wrap the dough in cling film and rest for 30 minutes. If your dough seems crumbly, vacuum seal it to improve the texture.

Assembly

Cut off a two ounce piece of dough and roll it out on a floured surface until it can pass through the widest setting on a pasta machine.
Roll the sheet of dough out a few times, then fold it in thirds so it matches the width of the pasta roller.
Roll the sheet of dough out to the thinnest setting. Trim any rough edges to make a rectangle.
Evenly space tablespoons of filling on the dough, brushing with a wet finger between each mound of filling.
Fold the dough over, press out as much air as you can, trying not to stretch the dough. Fold the dough over again, pressing down in between each mound of dough to help the pasta seal.
Cut the ravioli with a fluted pastry cutter and transfer to a large baking sheet dusted with cornmeal.
Cook the ravioli in boiling salted water until just tender throughout, about 2-3 minutes.

Optional Brown Butter Sauce

Saute a few mushrooms (4 oz) in oil until lightly browned and reserve.
Melt two tablespoons of the butter in a stainless steel or non-stick pan and heat on medium until lightly browned.
Deglaze the pan with the wine and chicken stock, bring to a simmer, then add rest of the butter, tilting the pan and whisking to dissolve it. Turn the heat to medium, and then off when the butter is melted.
Add the spinach leaves to the pan and heat gently to wilt. Add the cooked ravioli, along with a spoonful (2-3 tablespoons) of pasta water and simmer until tender.
Taste the sauce and adjust the seasoning, then serve immediately in warm bowls. If the sauce becomes too thick adjust the consistency with splashes of cool water.

Video

Notes

Storing and Freezing Ravioli

The ravioli can be frozen on the baking sheet and transferred to a freezer bag to cook as needed. For 12 frozen ravioli you'd want at least a gallon of boiling salted water and a large pot.

Nutrition