Gourmet Ravioli with Fresh Herb Sauce

Stuffed with meaty mushrooms and rich ricotta, make ravioli at home and never settle for store-bought again. Want it? Click Here: http://taste.md/2hrYLf3


  • Filling:
  • 1 package dried porcini mushrooms
  • 1 cup hot water
  • 2/3 cup ricotta cheese
  • 1/2 cup grated Parmesan
  • 1/4 cup packed parsley leaves, chopped
  • 1/2 teaspoon chili flakes
  • Zest of 1 lemon
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • Dough:
  • 1 package tipo “00” flour
  • 2 eggs, room temperature
  • 1 teaspoon kosher salt
  • 1 teaspoon truffle oil
  • 3 to 6 tablespoons water
  • Spicy fresh herb sauce:
  • 2 cloves garlic, grated
  • 1/4 cup packed parsley leaves, chopped
  • 3 mint sprigs, chopped
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon chili flakes
  • 4 tablespoons extra-virgin olive oil
  • 1/2 pound asparagus, cut into 2-inch pieces, parboiled
  • Garnish:
  • 1/4 cup pine nuts, toasted
  • 1/2 cup shaved Parmesan


  1. Filling:
  2. In a small bowl, add dried porcini and 1 cup of hot water. Let soak for 10 minutes until mushrooms are soft and rehydrated. Drain and squeeze out any excess water, then chop finely. Set aside.
  3. In a medium bowl, add ricotta, mushrooms, grated Parmesan, parsley, chili flakes, lemon zest, salt and pepper. Stir until combined. Cover and place in refrigerator until ready to use.
  4. Dough:
  5. Empty bag of flour onto a work surface, reserving about 1/4 cup for dusting. Form a well in the center of the flour. Add 2 eggs, truffle oil and salt. Whisk eggs, while incorporating flour into the eggs. Using your hands, mix flour and eggs until all are incorporated. Add water 1 tablespoon at a time, kneading after every time. Using the palm of your hand, knead dough for about 10 minutes until smooth.
  6. Making ravioli:
  7. Line a sheet tray with a generous amount of flour.
  8. Cut dough into 4 equal parts. Using a rolling pin (or pasta maker), roll dough in long, thin strips, about 1/16 inch thick. Cut dough in half, and dollop heaping teaspoonfuls of filling about 2 inches apart. Brush edges with water. Top with the other half of cut dough. Gently press down around each dollop of filling. Place a ravioli cutter over filling and press down to cut. Transfer raviolis to sheet trays, and cover with a clean linen towel to keep from drying.
  9. Sauce:
  10. In a large serving bowl, add garlic, parsley, mint, zest, juice, salt, chili flakes and pepper. Mix until well blended. Drizzle with oil and stir well to combine. Set aside.
  11. Ravioli:
  12. In a large stock pot, bring water to a boil. Cook ravioli for 3 to 5 minutes. Reserve 1/2 cup of cooking water. Drain.
  13. Add ravioli and cooked asparagus to the large serving bowl with sauce. Add 1/4 cup cooking water and gently toss with sauce. If pasta seems dry, add more cooking water. Sprinkle with pine nuts and shaved Parmesan. Serve.