FOOD

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

FOOD

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

Ingredients

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

Ravioli

  • 1 package tipo “00” flour
  • 2 eggs, room temperature
  • 1 teaspoon kosher salt
  • 1 teaspoon truffle oil
  • 3 to 6 tablespoons water
  • 4 tablespoons extra-virgin olive oil
  • 1/2 pound asparagus, cut into 2-inch pieces, parboiled
  • 1/4 cup pine nuts, toasted
  • 1/2 cup shaved Parmesan

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

Steps

Filling

  1. 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.
  2. In a medium bowl, add ricotta, mushrooms, grated Parmesan, parsley, chili flakes, lemon zest, salt and pepper. Stir until combined.
  3. Cover and place in refrigerator until ready to use.

Ravioli

  1. 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.
  2. Line a sheet tray with a generous amount of flour.
  3. 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.
  4. 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.
  5. 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.

Spicy fresh herb sauce

  1. In a large serving bowl, add garlic, parsley, mint, zest, juice, salt, chili flakes and pepper. Mix until well blended.
  2. Drizzle with oil and stir well to combine. Set aside.