John Myers
Ravioli Funghi
The perfect ravioli funghi recipe with a picture and simple step-by-step instructions.
- 2 cups Ricotta double cream setting
- 2 Peel Mushrooms brown
- 2 teaspoon Chopped parsley
- 4 tablespoon Breadcrumbs
- 1 toe Fresh garlic
- 1 pinch Salt
- 400 g Pasta flour
- 400 g Durum wheat semolina
- 4 medium sized Free range eggs
- 1 tbsp Rapeseed oil or olive oil
- 1 size Fresh onion
- For the filling, clean the mushrooms, cut them very small and fry them briefly and lightly in a pan.
- Peel the onions and cut them into small pieces and add the garlic to the mushrooms. Let cool a little.
- Mix together with the breadcrumbs and the ricotta and parsley.
The pasta dough
- Knead the flour, semolina and eggs, salt and a little oil together in a machine or by hand.
- Wrap the dough in cling film and let it rest for about 30 minutes. Please do not put it in the refrigerator.
- Then, using a pasta machine, turn the dough through the machine, starting with the small level 2 to 7, into thin sheets. Only a little flour.
- Then place 2 plates next to each other on a floured surface. Put the filling about 1/2 cm apart.
- Then put the second plate on top and press it on well, all around so that no air bubbles form. Please press very well.
- Then use a ravioli cutter to cut out small ravioli around each filling.
- Unfortunately I don’t have a picture of the finished cooked ravioli. Only the statement from my vet and his 3 children that they were delicious. He had just put a light brown butter on it.
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