John Myers
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Ravioli with Mushroom Filling, Grana Padano and Parma Ham
The perfect ravioli with mushroom filling, grana padano and parma ham recipe with a picture and simple step-by-step instructions.
Ravioli filling
- 200 g Italian pasta flour (Semola di grano duro)
- 100 g Wheat flour
- 3 size Eggs (L)
- 1 pinch Salt
- 3 Handful Dried mushrooms (mushroom mix with porcini mushrooms)
- 2 Shallots (finely diced)
- 250 g Ricotta
- 1 shot Port wine
- 3 tbsp Hazelnuts (very finely chopped)
- 1 pinch Nutmeg
- 1 Egg yolk
Parsley pesto
- 100 ml Olive oil
- 2 Handful Flat leaf parsley
- 1 Clove of garlic
Further ingredients
- 2 tbsp Brown butter
- 100 g Parma ham
- 50 g Grated Grana Padano
Pasta dough
- Mix all ingredients together, knead, wrap in foil and let rest in the refrigerator for at least 1 hour. Tip: For small eggs, just take one more.
Ravioli filling
- 1. Soak the dried mushrooms in hot water for about an hour and then chop very finely. Sauté shallots in a pan with a little oil. 3. Add the mushrooms. 4. Deglaze with port wine. 5. Pour in the soaking water for the mushrooms, add the hazelnuts, reduce and season the whole mixture with salt, pepper and nutmeg. Chill the mass. 6. Mix the cooled mass with the ricotta and egg yolk. Tip: use the egg white to coat the raviolis.
Parsley pesto
- Use a blender to puree all ingredients to make a pesto and season with salt and pepper.
Ravioli with mushroom filling
- 1. Roll out the pasta dough very thinly with a pasta machine and form ravioli shapes. 2. Fill the individual forms with a dollop of mushroom ricotta (about half a teaspoon in size). 3. Brush the edges with the egg white and press the raviolis into place to stick.
Final preparation
- 1. Cook the raviolis in boiling salted water for 5-8 minutes. 2. Melt the brown butter in the pan and toss the raviolis in it. 3. Drizzle the parsley pesto over the raviolis on the plate. 4. Halve the Parma ham and spread over the raviolis. Sprinkle the grated Grana Panado on top and serve. Tip: It can be another air-dried Italian ham.
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