Lunch

Ricotta Mushroom Ravioli

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 freshly ground pepper.

Preferred recipes by Chef Rakesh Sethi.

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