Portobello Mushroom Ravioli

Looking for a comforting meal that captures the essence of Italian flavors right in your own kitchen? Dive into the delightful world of homemade pasta with a recipe that will transport your taste buds to the charming streets of Italy. Our Portobello Mushroom Ravioli is a perfect balance of savory mushrooms wrapped in delicate pasta pockets, topped with a luxurious sauce that will make every bite a culinary adventure. So, roll up your sleeves, gather your ingredients, and let’s embark on a delicious journey together with this mouthwatering recipe.

Portobello Mushroom Ravioli

Ingredients:
– 2 cups all-purpose flour
– 2 large eggs
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 4 large portobello mushrooms, finely chopped
– 2 cloves garlic, minced
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish

Instructions:
1. Prepare the Pasta Dough:
– On a clean work surface, mound the flour and create a well in the center.
– Crack the eggs into the well and add salt and olive oil.
– Using a fork, gradually mix the wet ingredients into the flour until a dough forms.
– Knead the dough for about 10 minutes until smooth.
– Wrap the dough in plastic wrap and let it rest for 30 minutes.

2. Make the Mushroom Filling:
– In a skillet over medium heat, sauté the chopped portobello mushrooms until they release their liquid, about 5-7 minutes.
– Add the minced garlic and cook for an additional 2 minutes.
– Transfer the mushroom mixture to a bowl and let it cool.
– Once cooled, mix in the ricotta cheese, Parmesan cheese, salt, and pepper.

3. Roll Out the Pasta Dough:
– Divide the rested dough into four portions.
– Flatten one portion with a rolling pin and dust with flour to prevent sticking.
– Roll out the dough to about 1/16 inch thickness, forming a rectangle shape.

4. Assemble the Ravioli:
– Spoon small mounds of the mushroom filling onto half of the rolled-out dough, leaving some space in between each mound.
– Fold the other half of the dough over the filling.
– Gently press around each mound to seal the ravioli.
– Cut out individual ravioli squares using a pastry cutter or knife.

5. Cook the Ravioli:
– In a large pot of salted boiling water, cook the ravioli for about 4-5 minutes, or until they float to the surface.
– Remove the ravioli with a slotted spoon and place them on a plate.

6. Serve and Enjoy:
– Plate the Portobello Mushroom Ravioli and drizzle with your favorite sauce.
– Garnish with chopped parsley for a fresh touch.
– Serve hot and savor the flavors of homemade ravioli right at home.

With every bite of these homemade Portobello Mushroom Ravioli, you’ll experience the rich and earthy flavors of Italy in a cozy setting. This recipe is not only delicious but also a rewarding culinary experience that will impress your family and guests alike. So, gather your loved ones around the table, share stories, and enjoy the delightful flavors of this classic Italian dish. Buon appetito!