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Ricotta and wild mushroom ravioli

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The Rowdy Chowgirl

(Read caption) Impress your guests or fulfill a personal pasta fantasy with tender homemade ravioli stuffed with a savory filling and topped with a simple sauce.

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There’s everyday food and then there’s special occasion food. Homemade ravioli are not the sort of thing most of us are going to whip up on a weeknight. Or – let’s be realistic, here – even an average weekend.

But a while ago, I started daydreaming about making a very small batch of ravioli. Something manageable and fun and even a little zen rather than a marathon all-day affair with flour everywhere and pasta drying on every flat surface. I imagined tender little pasta pillows with a really savory filling and a simple sauce. I pictured myself rolling out a small sheet of pasta dough with my rolling pin. No pasta maker required was a must in this fantasy, since I gave my pasta maker away years ago to a friend – may she get more use out of it than I ever did!

I continued the scenario in my mind with two artfully arranged plates, music in the background, and candles on the table.

In support of this fantasy, I ordered a ravioli cutter from Amazon.

Then I made a batch of rich homemade ricotta cheese.

It was go-time.

Ricotta and wild mushroom ravioli
Serves 4 

Dough:
1-1/2 cups flour (plus more as needed)
1 egg
1 teaspoon olive oil
1/2 teaspoon salt
1/2 cup water

Filling:
1 cup fresh, whole-milk ricotta
1/2 cup chopped wild mushrooms (reconstituted dried mushrooms work fine)

To make the dough:

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