Mushroom Ravioli with Cream Sauce
(3)
1 hour 50 minutes
If you like to make pasta you have to try this mushroom filling for ravioli. It takes a little while but it's worth the effort.
Lisa
5 people made this
Ingredients
Serves: 3
- Pasta
- 300g flour
- 3 eggs
- 1 pinch salt, to taste
- Mushroom Filling
- 1 tablespoon clarified butter
- 250g mushrooms, finely cut
- 250g oyster mushrooms, finely cut
- 2 onion shallots, finely diced
- 1 1/2 teaspoons oregano
- 1/2 bunch parsley, diced
- 1 teaspoon flour
- 1 tablespoon thickened cream
- 2 tablespoons fresh grated Parmesan
- salt and freshly ground black pepper, to taste
- 1 egg white for brushing
- Cream Sauce
- 250g cream
- 2 tablespoons double cream
- 4 tablespoons white wine or stock
- 1 pinch of salt and freshly ground black pepper, to taste
- To Serve
- 1 tablespoon olive oil
- 1/2 bunch fresh sage
- 3 teaspoons freshly grated parmesan
Directions
Preparation:30min ›
Cook:20min ›
Extra time:1hour resting ›
Ready in:1hour50min
- Pasta: Sift the flour onto a board and make a hollow in the middle then pour the whisked eggs and salt into it.
- Mix everything from the outside inwards and knead into a smooth dough either with your hands or an electric mixer. Cover and leave to stand for an hour.
- Mushroom Filling: Heat the clarified butter in a frypan and sweat the mushrooms and shallots in it until the liquid has evaporated.
- Add the oregano and parsley then heat for a short while. Sprinkle the flour over it and braise lightly.
- Add the cream and bring everything to the boil. Stir in the parmesan and season with salt and pepper.
- Ravioli: Knead the pasta again and roll out really thin either with a pasta machine or a rolling pin. Lightly flour a work surface and lay the pasta on it cutting into 4cm squares.
- Put the mushroom filling onto half of the pasta squares. Brush the remaining pasta squares with egg white and place egg side down over the filling. Pinch closed along all edges.
- Bring a large saucepan of water to the boil and add the ravioli carefully. Cook for about 5 minutes until al dente over a medium heat; the water should not be bubbling.
- Cream Sauce: Boil the cream, double cream and wine. Season with salt and pepper.
- To Serve: Fry the sage leaves until crispy in hot oil. Lay the drained ravioli on a warm plate, pour the cream sauce over them and sprinkle with sage leaves and parmesan.
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