I’ve been wanting to make ravioli from scratch for a long time now. When I received samples of dried mushrooms from Marx Foods (see my review here), I knew that they would be perfect in ravioli and, more importantly, I would finally get to use my brand new fluted pastry wheel. 🙂
makes 1 pound of dough or approx. 4 servings; adapted from Laura Schenone’s The Lost Ravioli Recipes of Hoboken (original ravioli dough recipe posted here)
2 cups all purpose flour plus more (or use cornmeal) for dusting
1 tsp olive oil
1 egg, at room temperature
1/2 tsp coarse salt
room temperature or lukewarm water, start with 1/4 cup and add more as needed (I’ve used up to 3/4 cup before)
filling of your choice (see below for wild mushroom filling recipe)
sauce of your choice (see 4 different recipes here)
The video here is helpful for tips on making the dough and kneading it. Sift the flour and salt into a tall pile on your work surface or silpat (silicone) mat. Make a large well in the centre of your flour. Then add the oil and crack the egg into the hole. Using a fork, break up the egg while pulling in flour from the inside walls of your pile. As you do this, cup your free hand around the exterior wall to keep the flour from collapsing and to prevent the egg from running onto your work surface. Then add the water, a few tablespoons at a time, and mix the flour, egg and water together with your hands. Add more water as needed and continue kneading until you are able to gather up all of the flour into a ball. Note that it is better to be too wet than too dry. Knead until your dough is elastic, smooth and not sticky, about 7 minutes. Cover it loosely with plastic wrap and let it rest for at least 1 hour at room temperature (up to overnight).
Working with half of the dough at a time, roll out each half of the dough on a large silpat (silicone) mat or on a floured board until you have 2 rectangular thin sheets of dough about 1/16 inch thick.
If you are using a fluted pastry wheel or ravioli stamps, place dollops of pre-chilled filling onto one of the pasta sheets in a grid pattern. How far apart you place them and how much filling you use depends on the size of ravioli that you are making. For small, standard sized ravioli, drop about 1 1/2 teaspoons of filling about 1 inch apart. If your dough is looking a bit dry, you can use a pastry brush to brush a very thin layer of water around each dollop of filling. Place the second sheet of dough on top of the first sheet, covering the filling. Use your fingers to press the dough between each dollop of filling and along the edges to seal the ravioli. Use a fluted pastry wheel or a ravioli stamp (and firm pressure) to cut or stamp out the ravioli from the large sheets of dough.
If you are using a ravioli rolling pin, spread the filling all over one of the pasta sheets leaving a 1 inch border along the edges. Place the second sheet of dough on top of the first sheet, covering the filling. Roll the ravioli rolling pin firmly over the dough and use a fluted pastry wheel or a sharp, lightly greased knife to cut along the lines.
If you are not cooking the ravioli right away, dust them lightly with some flour or cornmeal and store them in an airtight container in the refrigerator. To freeze the ravioli, first freeze the ravioli in a single layer before putting them together in a ziploc freezer bag.
Cook the ravioli in a large pot of boiling, salted water until the dough is soft and the filling is hot, about 5 to 6 minutes for small, standard sized ravioli cooked from fresh. Cook for about 7 minutes from frozen. Meanwhile, prepare sauce of your choice. When the ravioli is cooked, use a large slotted spoon (I use a Chinese wire strainer) to remove the pasta from the boiling water and drain well. You can toss your ravioli in the hot sauce or you can plate the pasta and pour on your sauce. Add your toppings (ie. grated parmesan cheese) and/or garnish and serve hot.
Wild Mushroom Ravioli Filling Recipe
makes enough filling for 3 to 4 pounds of ravioli dough
Note: I used dried mushrooms from Marx Foods, but you could use any fresh, or a combination of fresh and dried, mushrooms that you like. If you’re using fresh mushrooms, you will need a total of 4 1/2 cups sliced mushrooms.
1/2 ounce dried porcini mushrooms
1/2 ounce dried chanterelle mushrooms
1/2 ounce dried lobster mushrooms
1 container (454 g) ricotta cheese
1/2 cup grated parmesan cheese (I use a Microplane coarse grater)
100 g soft unripened goat cheese (optional)
3 garlic cloves, finely minced
3 tbsp unsalted butter (use 1/4 stick butter if using fresh mushrooms)
1 tbsp olive oil
1/4 cup chicken broth
1 tsp red wine vinegar
1 1/2 tbsp dried parsley flakes (optional)
ground black pepper
If you are using dried mushrooms, rehydrate them in hot water for at least 30 minutes. Reserve the soaking liquid for alternative uses, ie. soup, stock or sauce. Cut the mushrooms with a tougher texture into smaller pieces. Over medium heat, melt the butter with the olive oil in a saute pan. Add the garlic. Once the garlic is aromatic (this takes a few seconds, do not allow the garlic to burn), add the mushrooms and a pinch of salt and pepper. Cook until softened, stirring occasionally, about 3 to 5 minutes (this will take longer if you’re using fresh mushrooms). Then add the chicken broth and cook until most of the liquid has evaporated. Stir in the red wine vinegar and remove from heat. Once cooled, put the mushroom mixture in a food processor and pulse until the mushrooms are in small pieces. In a large bowl, mix together the ricotta, parmesan, goat cheese, and mushroom mixture until smooth and well-blended. Mix in salt and pepper to taste, and the dried parsley if using. If you are using a ravioli rolling pin, you do not need to pre-chill the filling. If you are using a fluted pastry wheel or a ravioli stamp, first chill the filling through in the refrigerator. This can be made a day or two in advance. Store in the refrigerator.