Six Mushroom Ravioli
February 1st, 2007
Stumble it!
I started coming down with something yesterday, and today I awoke to a full-blown flu, right down to achy skin. I’m pretty useless (so useless I had toast for lunch, but for the record, it was really good toast) so today I’m going to treat you to a photo essay of sorts.
I made this ravioli about two years ago and found the images on a back-up hard drive recently. Unfortunately I didn’t seem to write down a recipe, but here are the steps in photos with as much commentary as I can squeeze out of my flu-addled brain.
Here we have 100% durum semolina flour. It’s mixed with some salt and has some olive oil in the well.
Slowly work the water into the dough with your fingers.
Knead for a few minutes, but don’t stress about it. It won’t be pretty yet.
Cover loosely with oiled saran wrap, then cover that with an inverted bowl to rest.
The dough should be smooth and elastic after the second kneading.
Cut the dough in chunks and dust with flour, this will help you roll it out.
You can certainly do this step by hand, but a pasta machine makes it fun and easy. Start with the largest setting.
Gradually decrease the width between the rollers to thin out the dough. When the dough becomes too long to work with, fold it in thirds to shorten it and continue rolling until it reaches the desired thickness.
I used six types of mushrooms in this ravioli. Clicking on the photo will tell you what’s what.
Finely chopped in a food processor, this became the base for my filling.
Here I have two sheets of pasta side-by-side. I used my ravioli cutter (it looks like a cookie cutter with a wooden handle) to lightly mark the dough so I could see where to place the filling.
Gently place the second sheet of dough on top of the filling, being careful not to rip it.
Center the filling in your cutter and press down on the dough to make individual raviolis.
Remove the excess dough, flour the ravioli, and let sit out to dry for a few minutes.
Boil until they float in the water. Remove them gently with a slotted spoon and serve.
5 Comments
1. Kimberlee | April 23rd, 2007 at 11:13 pm
Where the heck did you get morel mushrooms?
2. B.A.D. | May 6th, 2007 at 10:32 am
These look amazing!
I have to make pasta tomorow for cul tech, and I was wondering if you happen to have the ratio of water to flour?
Thanks again these look great!
3. Mushroom Matt | September 29th, 2009 at 1:13 pm
This recipe is mouthwatering! I love mushrooms and having a SIX mushroom dish is just heaven. Thanks for sharing the recipe!
@Kimberlee – Typically, people hunt for morels but you can learn how to grow mushrooms and grow your own morel mushrooms! Or you can buy a morel mushroom grow kit.
4. Sinead Hickey | January 13th, 2010 at 5:56 am
Hi there, Thank you so much for posting this 6 mushroom recipe. I was hoping you could tell me the flour to water ratio? That would be great, thanks!
5. Nicole | February 26th, 2010 at 12:34 am
Since having vegan mushroom ravioli with almond Alfredo sauce at the Chicago Diner, I’ve been yearning for a homemade vegan ravioli recipe. This does the trick!