Mushroom Ravioli in a Parmigiano-Reggiano Sauce

You Need :

For The Mushroom Filling :

For The Parmigiano-Reggiano Sauce :

Instructions:

To make the Egg Pasta:
In a food processor, pulse together flour and salt. Add eggs, yolks and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic. Put the dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight. Cut dough into 3-4 parts, roll out slightly and roll through machine until thin (you will want to see your hand underneath the dough). Sprinkle dough with flour so it doesn’t stick. Cut dough into even squares using a pastry crimper (I made them about 2 x 2 inches). Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don’t want them to open. In salted boiling water cook the ravioli for approximately 5 minutes. Drain. In a bowl put the drain ravioli and sprinkle a tbsp. of olive oil, that helps the pasta to not stick.

To make the Mushroom Filling:
Heat a 1 tbsp. of olive oil in a medium-sized pan, once hot add the chopped Mushrooms, I like to use Cremini, Shitake and White button and sauté until soft and translucent.
Add the finely chopped shallot and sauté for a minute . Add the garlic, oregano and thyme and a good pinch of salt and pepper, sauté for 1-2 minutes and add the white wine. Let the alcohol evaporates. Set aside and let cool for 5 minutes. Add the ricotta cheese and cream, chopped parsley and put it in a food processor and blended until the mixture is smoot and creamy.

To make the Mushroom Sauce:
Heat a little olive oil and a 1 tbsp. butter in a large pan and sauté the mushrooms for a few minutes and then add the the chopped shallots and sauté for a additional minute or two. Add garlic and sauté for 1 minute. Add the White wine and cook for a minute, add heavy cream, thyme, oregano, salt and pepper. Stir and bring to a boil.
Let it boil for 30-40 seconds then turn low and add the freshly grated Parmigiano-Reggiano. Stir until slightly thickened turn off the heat and add the fresh parsley and cooked ravioli straight from the water using a slotted spoon. I like to add some green pea for extra texture.

Serve: 4 Servings.

You can open a nice bottle of Rex Hill-2017 Chardonnay.
Cheers!

Equipment you may find useful: