How to make homemade ravioli with ricotta and champignons, a very refined but at the same time easily achievable recipe following our detailed guide.
Ingredients for 4 people
- 400 g of diced champignons
- 400 g of flour
- 5 eggs
- 40 g of butter
- 1 finely chopped garlic clove
- 1 bunch of fresh parsley
- half a bunch of fresh thyme
- 100 g of finely chopped onion
- 100 ml of white wine
- salt
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- pepper
- 100 g of cottage cheese
- 40 g of parmesan
- 4 tablespoons of olive oil
- 300 g of diced peeled tomatoes
- 2 tablespoons of sliced chives
Time of realization
About 35 minutes
Preparation
1) After sieving the flour, make a bowl in the center and place two eggs with a teaspoon of salt.
2) Add 1-2 tablespoons of water and work everything until a smooth mixture is obtained.
3) As needed, add more flour, kneading for another 5 minutes with a whisk, until the dough has become firm but at the same time elastic.
4) Once this is done, wrap it in plastic wrap and leave it in a cool place for 30 minutes.
5) Now take a pan to heat 20 g of butter, then add half the mushrooms, browning for 3 minutes.
6) Add half the garlic and onion in the pan, browning for about 3 minutes, before pouring 50 ml of wine.
7) At this point add half of the herbs, leave to cook for another 3 minutes, at the end give flavor with salt and pepper, then leave to cool.
8) Repeat the procedure just followed, using the remaining ingredients, separate an egg and mix the cooled mushrooms, ricotta and 20 g of grated Parmesan with the egg yolk.
9) Take a pastry board and flour it, then roll out the dough, obtaining two sheets having a thickness of about 3 mm.
10) Cut each sheet lengthwise, making two strips 10 cm wide.
11) Distribute the filling on two of these, creating portions distant about 4 cm from each other and with 1 cm of space at the edges.
12) Now beat the egg white with 2 tablespoons of water, brushing the remaining surfaces between one filling and the other with the mixture obtained.
13) At this point cover with the other two strips of pastry the ones with the filling, pressing lightly around the filling, then cut along the space between the ravioli.
14) Put a large saucepan on the fire with two tablespoons of salt and water, when boiling throw the ravioli and count 8 minutes after boiling again before draining.
15) Once drained, pass them under a jet of cold water.
16) Now heat the oil in a pan to quickly sauté the ravioli, then add the peeled tomatoes and cook for a minute more, before salting and peppering.
17) Before serving, sprinkle with the remaining Parmesan and garnish with the chives.
