Friday, June 7, 2013

Mushroom Ravioli

Today I thought I would get fancy and make some mushroom ravioli.... drum roll please... from scratch!

That's right, I made the whole thing start to finish and surprisingly, it wasn't THAT hard. Although I have to admit that the process was certainly time consuming, it was well worth the delicious flavor and even more satisfying 5 euro grocery bill.

The way to the heart is through the stomach.

I've got the recipe for the pasta, filling, and a simple red sauce below, but it would work with a cream sauce as well as just being fried in butter and served with some cheese as an appetizer.

Bon Appetite!


2 cups flour
3 eggs
1 tsp salt
1 tsp oil

Mix all ingredients together until it forms a grainy dough. Then kneed for 5-15 min until the dough is soft and elastic. Set aside while you make the filling.


1 1/2 cups button mushrooms (chopped)
2 cups spinach
1/2 tbs butter
1/4 cup mascarpone cheese
1/4 cup Parmesan cheese
1 egg
Salt & Pepper to taste

Melt butter in a frying pan. Add mushrooms and cook on medium heat until just softened. Add spinach and cook until wilted. Wait until the mixture cools and pour into a food processor or blender. Add both cheeses, egg, salt and pepper. Blend until smooth.


Divide pasta dough into four parts. Roll one part out on floured work surface. Place small, evenly spaced spoonfuls of filling on one side of the dough. Fold the dough over and using a ravioli stamp, cookie cutter or knife, cut out small raviolis. Repeat with remaining dough

Drop the ravioli into boiling water for 2-5 minutes or until it floats to the top. Serve with red, white or wine sauce.

Red Sauce (optional):

2 cans (32 oz) crushed tomatoes
2 tbs fresh basil
2 cloves garlic
1 small onion, diced
salt & pepper to taste

Fry garlic and onions in oil in a medium saucepan on medium heat until tender. Add the crushed tomatoes, salt, pepper and basil. Simmer 5-15 minutes.

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