Mushroom Ravioli with Rosemary Butter Sauce

March 17, 2018

Mushroom Ravioli with Rosemary Butter Sauce

Today was fancy food day! Homemade pasta, fresh herbs, and cooking sherry makes this recipe seem very gourmet. And it is delicious! Mushroom ravioli is the best and this recipe did not disappoint. Making your own ravioli takes some time, but it's fantastic and worth the effort.

Mushroom Ravioli with Rosemary Butter Sauce

Servings: 8
Time: 2 hours

Ingredients:
Pasta dough:
6 cups flour plus more for kneading
6 large eggs
3/4 cup water
2 tsp olive oil
cooking spray

Ravioli filling:
2 Tbsp butter
16 oz cremini mushrooms, chopped small
1 Tbsp fresh thyme leaves
2 Tbsp balsamic vinegar
1 cup whole milk ricotta cheese
1 cup fontina cheese, shredded
1/2 cup parmesan cheese. grated
salt and pepper to taste

Rosemary butter sauce:
8 Tbsp butter
1 Tbsp flour
3 cloves garlic, minced
1 Tbsp fresh rosemary, chopped
1/2 cup sherry
2 cups chicken broth

Rosemary & thyme sprigs, extra grated parmesan cheese for garnish

Equipment used:

Pasta roller - we used this one: http://a.co/iwMLjkS

Ravioli mold - we used this one: http://a.co/eMBpNZB

Instructions:
Pasta:

Measure out flour in very large mixing bowl.
Whisk eggs with water and oil in separate bowl.
Make well in flour and pour egg mixture into the well.
Mix until a ball begins to form.
Turn onto well-floured surface and knead for 10 minutes until dough is smooth and elastic. Add flour while kneading if required.
Cover dough and let rest for 30 minutes.

Pasta filling:

Melt butter in large skillet.
Add mushrooms and cook until most liquid has evaporated, about 5 minutes. Add thyme, salt, pepper, and balsamic vinegar and cook for an additional 3-4 minutes until all liquid has evaporated. Let cool.
Meanwhile, mix cheeses. Fold in mushroom mixture once it has cooled.

Butter sauce:

Melt butter in medium saucepan and allow to brown until golden.
Over medium heat, add flour and whisk for 1 minute.
Add rosemary and garlic and cook for 1 minute.
Pour in sherry and chicken broth and bring to a boil. Season with salt and pepper.
Reduce to a simmer and cook for 5 minutes, until sauce begins to thicken.

Making the pasta:

Bring a very large pot of water to a boil.
Using a pasta roller, roll out your pasta dough in stages, starting with the thickest setting and rerolling with thinner settings until desired thickness is reached. We thought the thinnest setting was too thin and ripped easily, so we used one thickness up from that.
Spray the metal part of the ravioli mold with oil so the pasta won't stick.
Take one long rolled strip of pasta and place over metal (bottom) part of ravioli mold.
Carefully press pasta down with plastic part of mold (top) to create indentations for filling.
Fill each indentation with 1 Tbsp of filling.
Cover with a second large strip of pasta and cut extra pasta off around edges.
Use a rolling pin to press the pasta firmly into the metal part of the mold so the crinkle edges will be pressed in and the pasta will be separated and ready to remove.
Carefully push raviolis out of mold.
Cook raviolis 2-3 minutes in boiling water. Pasta should float, and may need to cook longer after floating if the pasta is rolled a bit thick - we cooked ours for three minutes.
Pour sauce over ravioli; garnish with parmesan cheese and fresh herbs if desired. Enjoy!

This recipe really justifies the process pictures below if you are unfamiliar with making ravioli.

Making the pasta dough

Fully kneaded pasta dough ball - ready to rest

Fresh mushrooms & herbs

Shredded fontina

Completed filling

Using the pasta roller to make the pasta sheets - start with the thickest setting and reroll on thinner settings until desired thickness is reached. We used one setting up from the smallest on a six-thickness options roller.