Homemade Mushroom and Goat Cheese Ravioli

Today, I spent two hours making mushroom and goat cheese raviolis, 27 of them to be exact. Call me crazy, dedicated, hangry, or all of the above. It was quite the process, but I had a craving and I wanted to make it from scratch, even without a pasta machine.

There’s something about making homemade pasta that is just plain rewarding. And it’s SO much better than the boxed stuff in the grocery store.

So here’s what I did. I followed the recipe from Serious eats for their Classic Fresh Egg Pasta: http://www.seriouseats.com/recipes/2015/01/fresh-egg-pasta.html.

I made a well in the flour and added the salt and eggs.

I then stirred with my hands until the dough formed into a ball, wrapped it in plastic wrap, and let it sit for 30 minutes.

Meanwhile, I started the filling by chopping up the mushrooms and sauteed them for 10 minutes.

I then combined the ricotta cheese, goat cheese, and parmesan cheese with salt and pepper. Once the mushrooms were done, I added that to the cheese mixture and set it aside.

I then took the pasta dough and divided it into quarters. Using my wine bottle (aka rolling pin), I rolled the dough until it was as thin as my muscles would allow. I used a mason jar’s metal screw band and punched out perfect circles for my ravioli.

I then took a tablespoon of filling, placed it on one ravioli side. I used some water on the edge of the pasta and then topped it with another disc.

Here, you can great creative with the folding of the dough! You can either press them together, crimp them with a fork, or tuck the folds in like an empanada. Tok cook, boil them in salted water for 2-3 minutes and then fry in a little butter if you’re feeling adventurous!

With any raviolis you do not want to eat, freeze them for another time. Happy cooking!

Ingredients:

Pasta Dough:

2 cups of flour

2 whole eggs

4 egg yolks

1 tsp of salt

Mushroom FIlling:

2 tbsp of butter

16 oz of chopped mushrooms, (button and baby portobellos)

1 tsp of thyme

15 oz of whole milk ricotta cheese

½ c of parmesan cheese

1 tsp salt

1 tsp pepper

Directions:

Pasta Dough

1. Place the flour in a bowl and make a well. Add the salt, eggs, and egg yolk in the well.
2. Scramble the eggs and then slowly start incorporating the flour into the mixture.
3. Stir until a dough is formed
4. Start kneading the dough until it becomes elastic and smooth.
5. Cover in plastic wrap and rest for 30 minutes

Filling

1. Melt butter in a pan and saute mushrooms for 10 minutes, or until golden brown. Add thyme
2. Combine the rest of the ingredients in a bowl
3. Once the mushrooms have cooled down, add to the cheese mixture and combine well.

Assembly

1. Unwrap dough and divide into quarters
2. Roll with rolling pin as thin as possible
3. Use a mason jar metal screw to punch circles in the dough
4. On one of the circles, place a tablespoon of the filling
5. Use your finger to brush water on the outer edge and then top with another piece of the pasta dough
6. Repeat for the rest of the dough and filling

Cooking the ravioli

1. Boil water and liberally add salt
2. Add the ravioli and cook for 2 minutes, or until al dente
3. Fry the raviolis in butter, if desired
4. Serve and enjoy!