Ravioli can be delicious when you fill it with rich flavors. Treat yourself to a real classic with a delectable taste!
Ravioli with Mushrooms and Ricotta
For 4-6 servings
150 g of blushing/scaly wood mushrooms
½ yellow onion
1 garlic clove
1 teaspoon dried thyme
3 tablespoons ricotta
1/2 dl finely ground parmesan cheese
2 tablespoons freshly chopped oregano
salt and freshly ground black pepper
fine olive oil, extra virgin
according to a standard recipe
Chop mushrooms, onions, garlic and seeded chili very fine, preferably in a food processor. Fry in a hearty splash of olive oil with thyme on medium heat, about 6-8 minutes. Let cool. Mix in ricotta, parmesan, and oregano. Season with salt and pepper.
Make the pasta dough according to the standard recipe. Cut the dough into slices and use a pasta machine or roll out thin plates by hand. Dust each plate lightly with flour before putting it in the machine or rolling it out.
Make round pieces using a round cutter or a glass measuring about 8 cm in diameter. Add about one teaspoon of the filling in the middle and fold over into a half-moon. Press the edges together with a fork. Let them rest on a floured towel while doing the rest. Boil in a large pot of lightly salted water for about 4-5 minutes. Drain.
Serve with good olive oil and lots of grated parmesan and a pinch of chili flakes if desired. If you want a bit of luxury, offer a little truffle oil to drop on the pasta when serving!