Description and peculiarities of the preparation of the dish. TOP 6 recipes for ravioli with mushrooms. How can you emphasize their taste and aroma?
Mushroom ravioli are small pasta stuffed with dumplings and are usually square in shape. They can be boiled and fried, it all depends on the personal preferences of the cook. The dish comes from Italy. It was first mentioned in the 13th century. It is consumed alone or combined with soups, broths and salads. Ravioli are usually served immediately after cooking.
How to cook mushroom ravioli properly?
Mushroom ravioli are made from unleavened dough. In the classic recipe, no water is added. It contains only wheat flour and eggs.
It is important to note the following ratio! For 100 g of flour, you need 1 egg. Then the dough turns out to be tender and elastic.
If the eggs are not bright enough, and you want a delicate golden color of the dough, then you can tint it with carrot juice or turmeric.
Conversely, some recipes lack eggs. They are replaced with boiling water. This dish looks more like dumplings or dumplings on choux pastry.
The filling makes up about 40-50% of the whole envelope. The dish is served with butter, sour cream, pasta sauces or crumbly with cheese.
The dish in question has a special sculpting technique. Unlike the same dumplings, which are prepared on cut dough circles, ravioli are made in a "package". That is, they put another on one layer of dough with a filling, glue the edges and then cut it out. This can be done both with an ordinary knife and with a special device that cuts with a wavy line. The result is flat envelopes with large dough margins.
To improve adhesion, the edges are coated with either beaten egg white or water and pressed down with a fork.
Ravioli comes in a variety of shapes: square, round, triangular or oval. It all depends on the personal preference of the cook.
The dish goes well with parmesan, sage, basil, dill, parsley, mint, black and red pepper, nutmeg, cinnamon. Different regions have their own preferences in sauces. For example, in Sardinia it is usually a combination of lemon zest with ricotta, in Tuscany they make a mixture of spinach with nutmeg, tomatoes and peppers, and in the Abruzzo region they prefer to dress it with tomato sauce.
The most common ravioli with mushrooms in a creamy sauce, because this dish has a delicate taste and delicate aroma. It is very nutritious, and the constituent components enhance the metabolism in the body and saturate it with the necessary micro and macro elements.
TOP 6 recipes for ravioli with mushrooms
Each of the mushroom ravioli recipes below are unique and feature spicy flavors, rich aromas and pleasing looks. A dish can often be seen on a festive table, because it cannot but attract attention. Moreover, the preparation does not take much time.
Ravioli with mushrooms in a creamy sauce
This dish is very common in Italy and is offered in almost every local restaurant.
- Caloric content per 100 g - 245 kcal.
- Servings - 3
- Cooking time - 1 hour 20 minutes
Ingredients:
- Champignons - 250 g
- Oyster mushrooms - 250 g
- Onions - 1 pc.
- Ghee - 1 tablespoon
- Parsley - 1 bunch
- Oregano - 1.5 tsp
- Wheat flour - 300 g
- Cream (above 20%) - 250 g
- Grated Parmesan - 5 tablespoons
- Salt to taste
- Ground black pepper - to taste
- Eggs - 3 pcs., Egg white - 1 pc.
- Dry white wine - 4 tablespoons
- Fresh sage - a few twigs
- Olive oil - 1 tablespoon
Step by step preparation of mushroom ravioli in creamy sauce:
- First, knead the dough. Wheat flour is sieved and a pinch of salt is added. Eggs are beaten in a separate container and poured into the rest of the ingredients. Knead the dough from edge to middle for about 10 minutes. Ultimately, it should be soft and smooth.
- Cover it with a clean towel and let sit for about 70 minutes.
- Meanwhile, the filling is being prepared. Heat ghee in a skillet. Meanwhile, cut the mushrooms and onions into cubes. Throw in a skillet and simmer. Stir regularly. You need to fry until the liquid evaporates.
- Then the young parsley is chopped and, along with the oregano, is thrown to the rest of the ingredients.
- Next comes 15 ml cream and wheat flour. The ingredients are boiled, sprinkled with parmesan, a teaspoon of salt and freshly ground black pepper.
- Go back to the test again. It needs to be rolled out with a rolling pin into a thin layer and cut into longitudinal strips 4 cm thick. Put the filling on one part, and grease the second with whipped egg white.
- Glue the edges and press them down with a fork. Try to make sure that no air bubbles remain in the envelopes.
- Bring water to a boil in a saucepan, add some salt and ravioli. It costs about 5-6 minutes to cook over low heat.
- Meanwhile, the sauce is being made. In a small saucepan, boil the cream, pour in white wine, salt and a little pepper. Sage leaves are fried in a skillet so that they fully reveal their aroma.
- Put the ready-made ravioli on a plate, pour over the sauce, sprinkle with sage and pass Parmesan on top.
Ravioli with mushrooms and cheese
This recipe will not leave you indifferent. The dish reveals an incredible bouquet of aroma and taste. It will take pride of place at any banquet.
Ingredients:
- Garlic - 1 clove
- Ricotta cheese - 250 g
- Ground black pepper - 3 tablespoons
- Chopped parsley - 1 tablespoon
- Egg - 5 pcs.
- Champignons - 250 g
- Salt to taste
- Grated Parmesan - 1 tablespoon
- Olive oil - 3 tablespoons
- Wheat flour - 400 g
How to prepare ravioli with mushrooms and cheese step by step:
- First, sift the flour through a strainer. It is combined with vegetable oil, chicken eggs and a teaspoon of salt. To get a homogeneous dough, it should be kneaded for about a quarter of an hour. Cover it with a clean towel and let it sit for an hour in a warm and dark place.
- Now they move on to preparing the filling. Peel and mince a clove of garlic. Rinse and dry the mushrooms. Chop them into small pieces.
- Heat a skillet, add a few tablespoons of olive oil and sauté the mushrooms. This will take about 6-7 minutes.
- Garlic cloves passed through a press are also added there, seasoned with black pepper and salt. Fry for three minutes and remove from the stove.
- In a separate container, beat the ricotta until creamy. Then rub Parmesan on top and stir.
- After that, mushrooms are seasoned with this mixture and left for about 15 minutes.
- The prepared dough is kneaded again, rolled out in a thin layer and cut into thin longitudinal strips (about 4 cm each).
- Then, on half of the strips, spread the filling over a tablespoon at a distance of no closer than 2 cm from each other.
- Beat the chicken egg with a whisk and smear the dough without filling with a culinary brush.
- Cover the second half of the strips with the stuffing. Glue it with your fingers in places where the filling does not lie.
- Now the blanks are cut into envelopes. The water is boiled, salted and the ravioli are boiled until they float. Grind the finished dish with chopped parsley.
Ravioli with mushrooms and pork in a creamy sauce
The process of preparing this dish will not take much of your time and effort. For more convenience, use a pasta machine.
Ingredients:
- Wheat flour - 300 g
- Semolina - 100 g
- Salt to taste
- Chicken eggs - 6 pcs.
- Olive oil - 5 tablespoons
- Bulb onions - 1 pc.
- Shallots -1 pc.
- Sun-dried tomatoes - 30 g
- Dry white wine - 100 ml
- Chicken broth - 100 ml
- Cream 30% - 100 ml
- Garlic - 4 cloves
- Minced pork - 400 g
- Champignons - 250 g
- Thyme - 2 sprigs
- Basil - 2 sprigs
- Parmesan - 50 g
Step by step preparation of mushroom and pork ravioli with creamy sauce:
- Wheat flour and semolina are combined in a container, 4 eggs are driven in and salt is added. Knead until smooth.
- The dough is tight and smooth. After that, it must be wrapped in a clean towel and placed in the refrigerator for half an hour.
- At this time, you can cook minced meat. Pour olive oil into a frying pan and heat it. Next, chopped garlic and onions are thrown. Cover the vegetables and leave to simmer for about 5 minutes. Remember to stir to prevent the ingredients from burning.
- Then add diced mushrooms and a tablespoon of salt. Simmer on low heat for 3-5 minutes.
- After that, the minced pork is thrown in and fried until a white color appears.
- Next come the spices. Sprigs of basil and thyme are finely chopped and added to the minced meat.
- Fry for a couple of minutes and remove from heat. When the mass has cooled, an egg is driven into it and gently kneaded.
- Then they take out the dough from the refrigerating chamber, cut it into 4 equal parts. Take only one and roll it with a rolling pin into a thin layer.
- They put it in the pasta machine and put it in the first position. The layer is folded into two layers and passed through the apparatus about 10 times.
- Such folds must be alternated in width and length. You will notice how the structure of the test changes.
- Then set the desired position on the machine and skip the dough for the last time. Cover it with cling film, as it dries quickly.
- The same procedure is carried out with other parts of the test.
- Then the strips are smeared with egg yolk and spread on a teaspoon of the prepared filling. The distance between them should be at least 1.5 cm.
- Cover with another strip and glue them together. Try to squeeze out any air bubbles.
- Now the ravioli of any shape is cut with a roller knife. The same is done with the rest of the dough layers.
- To make the ravioli stick well and not fall apart during cooking, place them in the freezer for 20-25 minutes.
- You can start making the sauce at this time. Heat olive oil in a skillet, dice the tomatoes, grate the onion and squeeze the garlic cloves through a press. Season vegetables with salt and saute until soft.
- After 3-4 minutes, pour in dry white wine and wait until 1/3 of the liquid has evaporated.
- Add cream and broth, bring to a boil and remove from heat.
- Then the ravioli are boiled in salted water for about a minute, transferred to a deep bowl, poured over with cream sauce and sprinkled with shabby parmesan.
Ravioli with mushrooms and sour cream
The calorie content of ravioli with mushrooms and sour cream is small. The dish will not cause heaviness in the stomach and will saturate the body with all the necessary minerals.
Ingredients:
- Oyster mushrooms - 250 g
- Olive oil - 5 tablespoons
- Chicken eggs - 2 pcs.
- Wheat flour - 1, 5 tbsp.
- Salt to taste
- Ground black pepper - 0.5 tsp
- Sour cream - 0.5 tbsp.
Step by step preparation of ravioli with mushrooms and sour cream:
- Oyster mushrooms are washed under running water, dried with paper towels and chopped into cubes.
- Pour olive oil into a frying pan, heat it up and fry the mushrooms on both sides. They will take on a delicate golden hue. This will take approximately 12 minutes.
- Then the oyster mushrooms are whipped in a blender and freshly ground black pepper and a pinch of salt are poured into the resulting mass.
- Wheat flour is sifted into a separate container, salt, an egg, a tablespoon of olive oil and a little water are added. Knead the dough. It will turn out to be uniform and elastic.
- Divide the dough into two parts, one of which is wrapped with cling film.
- The second part is rolled into a thin layer and smeared with a beaten egg with a culinary brush. It will act as a glue and hold the dough together.
- Then spread the mushroom filling in a teaspoon at a distance of 3 cm from each other.
- The second part of the dough is also rolled out in a thin layer and the part with the filling is covered on top. Press down on the edges so that they stick well, and cut out the squares with a roller knife.
- Cook the ravioli in salted water for about 7 minutes. You still have some mushroom filling to serve as the base for the sauce.
- In a blender bowl, combine 100 g of sour cream, freshly ground black pepper, salt and mushroom filling. Beat the ingredients until smooth.
- When the ravioli are cooked, they are poured into a deep bowl and poured over with the sauce. You can also crush chopped herbs on top.
Ravioli with mushrooms and walnuts
The dish gets an unusual aroma and taste thanks to the nuts.
Ingredients:
- Chicken eggs - 2 pcs.
- Wheat flour - 1, 5 tbsp.
- Champignons - 100 g
- Bulb onions - 1 pc.
- Basil - 4 leaves
- Olive oil - 1 tablespoon
- Peeled walnuts - 30 g
- Parmesan - 20 g
- Butter - 50 ml
- Garlic - 1 clove
- Parsley and dill - several bunches
- Ground black pepper - to taste
- Table salt - to taste
Step by step preparation of ravioli with mushrooms and walnuts:
- An elastic and homogeneous dough is kneaded from wheat flour and eggs. Place it in the refrigerator for half an hour.
- Now they are busy with the filling. Mushrooms and onions are cut into small pieces, stewed in olive oil for about 7 minutes. Then remove from the stove and add walnuts.
- The chilled dough is rolled out in a thin layer and then cut in half. The filling is laid out on one part (at a distance of 3 cm), and the second is smeared with an egg beaten with black pepper. Then one layer is covered with another, pressed with palms to squeeze out air bubbles, and squares with filling are cut out.
- Better to put the ravioli in the freezer for half an hour so that they have time to stick together.
- Cook them in salted water for about 4 minutes. Set the heat to medium to prevent the ravioli from coming apart.
- Then the dish is fried in a preheated and oiled skillet with basil petals, chopped garlic, dill and parsley.
- The dish is brought to the table hot. Sprinkle the ravioli with grated Parmesan and freshly ground black pepper.
Ravioli with mushrooms and chicken
The dish will impress with a wide palette of aroma and taste. Arrange a real feast of Italian cuisine at home and delight your family.
Ingredients:
- Wheat flour - 1, 5 tbsp.
- Egg yolks - 9 pcs.
- Olive oil - 4 tablespoons
- Salt to taste
- Champignons - 200 g
- Onions - 1 pc.
- Carrots - 1 pc.
- Chicken breast - 100 g
Step by step preparation of ravioli with mushrooms and chicken:
- First of all, sift the wheat flour into a bowl through a strainer. It is combined with 8 yolks, salt, olive oil and kneaded thoroughly for about 10 minutes until smooth. If the dough is too tight, you can pour in some filtered water.
- Then it is covered with plastic wrap and placed in the refrigerator for half an hour.
- In the meantime, you can do the stuffing. Champignons and onions are peeled and cut into cubes.
- The chicken breast is washed, dried with paper towels and chopped into small slices.
- Carrots are passed through a grater.
- Combine the chopped ingredients and pour into an oiled frying pan, salt.
- They need to be fried until golden brown. Remember to stir regularly to prevent the vegetables from burning.
- The cooled dough is divided into two parts and each of them is rolled out with a rolling pin in a thin layer.
- The filling is dotted on one layer, and the second is smeared with whipped egg yolk for better adhesion.
- The layers are carefully glued together. Be careful not to press hard to avoid tearing the dough.
- Square ravioli are cut with a roller knife.
- The water is salted, boiled and ravioli is added. You need to cook for about 5-6 minutes. The dish is served hot with béchamel sauce and sprinkled with grated Parmesan.
Video recipes for ravioli with mushrooms
So, in the article you learned how to cook ravioli with mushrooms, what are the subtleties of this process, what is the best way to combine the dish and when to serve. It is important to adhere to the exact sequence in the recipes, and then there will be no difficulties. You can store the finished dish for a day. Then it will lose its aromatic properties, and the taste will become expressionless.
