Ricotta Mushroom Ravioli Recipe

INGREDIENTS 100 gms- Fresh Mushroom 2 Tbsp – Olive Oil 40 gms- Onions, Finely Chopped 2 Tsp – Parsley, Chopped 100 gms – Freshly Grated Parmesan Cheese 100 gms- Ricotta Cheese Salt and Pepper – To Taste 400 gms-Fresh Pasta Dough (ready made) All Purpose Flour, For Dusting 1 Tbsp –Butter 2 Sprigs of Fresh Thyme

INSTRUCTIONS
1 In a large pan, heat oil over medium heat. 2 Add chopped onions and sauté for 2 minutes. Add mushrooms and sauté for two minutes. Add parsley and cook for half minute more. 3 Add some white wine, and seasoning. Cook stirring, until liquid evaporates, about 5 minutes more. 4 Transfer to a bowl and when cool add parmesan and ricotta. 5 Divide pasta dough into 4 pieces. Roll each dough very thin with a rolling pin, using dry flour to dust. 6 Place sheet on a lightly floured surface. Place a teaspoons of mushroom mixture on sheet about 2 inches apart. 7 Place another sheet over the filling to enclose; press around filling to seal. 8 Cut between mounds with a round cutter to cut out ravioli. 9 Boil the ravioli in salted boiling water, until tender. 10 In a pan, melt butter and add 1 teaspoon of oil. 11 Add cooked ravioli into this pan. 12 Top with shaved parmesan and fresh ground pepper.

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