Ravioli with Mushroom Filling

45 minutes

Medium

4 people

Fresh pasta ravioli filled with ricotta and Versilfood mushrooms, presented in a simple homemade version. A delicious first course, enhanced by an unmistakable aroma.

Ingredients

300 g Versilfood Mixed Mushrooms with Porcini
250 g cow’s milk ricotta, well drained
80 g grated Parmigiano Reggiano
300 g “00” flour
3 whole eggs (2 for the pasta, 1 for the filling)
1 clove of garlic
30 g butter
Extra virgin olive oil to taste
Salt and pepper to taste
Nutmeg to taste

Preparation

Pasta preparation: Pour the flour onto a pastry board, form a well, and crack 2 eggs into the center. Add a pinch of salt and start kneading, gradually incorporating the flour until you obtain a smooth and elastic dough. Wrap in plastic wrap and let rest at room temperature for about 20 minutes.
Filling preparation: In a pan, melt the butter with a drizzle of oil and sauté the crushed garlic clove. Add the frozen Versilfood mixed mushrooms and cook over medium heat for 8–10 minutes, until tender and dry. Remove the garlic and coarsely chop the mushrooms once cooled.
Completing the filling: In a bowl, mash the ricotta with a fork, add the chopped mushrooms, Parmesan, a pinch of salt, pepper, and a pinch of nutmeg. Add the remaining egg to bind the mixture and mix until you have a homogeneous filling. If it is too soft, add a spoonful of Parmesan.
Rolling and shaping the ravioli: Divide the dough into portions and roll them out with a rolling pin or pasta machine until you have thin sheets. Place small mounds of filling well-spaced on a strip of pasta, cover with another sheet, and seal well with your fingers around the filling, eliminating air. Cut the ravioli with a fluted wheel or a knife.
Cooking the ravioli: Bring a pot of salted water to a boil. Drop the ravioli in a few at a time and cook for about 3–4 minutes, until they float to the surface and the pasta is tender.
Plating: Season the drained ravioli delicately with a drizzle of extra virgin olive oil and, if desired, some Versilfood sautéed mushrooms (“trifolati”) quickly tossed in a pan. Finish with grated Parmesan and serve immediately.