Wednesday, January 2, 2013

Mushroom Ravioli with White Wine Sauce


I've been on a pasta kick recently.  Since I'm not the world's biggest pasta fan to begin with, I'll admit I'm on a pasta making kick.  The eating part is just what you do with it all after you make all of the ridiculous amounts of pasta. 

If you don't like mushrooms, avert your eyes here, and probably for the remainder of the post.  There are lots and lots of mushrooms here.  Love those little suckers. 



I have this handy dandy ravioli maker that makes quick work of ravioli.  If you don't have one, you can of course lay the pasta sheet out, fill with filling and cut around the dough in that traditional ravioli making way.  If Laura Ingalls Wilder had been Italian and ridden in a covered wagon across Umbria, she'd have made it that way. 


I like that the filling fits so nicely in the little hollows of pasta and that a rolling pin crimps and seals these little guys in no time.  It does stick a bit though so flour the ravioli maker liberally before placing the first sheet of pasta down. 



This recipe makes enough for three dozen ravioli and freeze perfectly if you don't happen to need three dozen ravioli.  Just separate the ravioli on a baking sheet, place sheet in freeze and freeze for 2-3 hours. After the ravioli are frozen, you can throw them together in a freezer bag.  


The white wine sauce perfectly compliments the mushroom filling.  If you don't like to mix your whites and reds you can use white wine in the filling.  I used red because it was hearty enough to be match the earthy boldness of the shrooms, but white wine would work as well. 

The white wine sauce may separate a bit at first, but whisk, whisk, whisk and it'll all come together into a delicious cheesy deliciousness. 



Mushroom Ravioli with White Wine Sauce

Pasta Ingredients
2 cups bread flour
1 tsp salt
3 eggs
1 tbsp olive oil

Ravioli Filling 
1 tbsp olive oil
1 lb baby bella mushrooms finely diced
1/2 tsp salt
1 garlic clove finely minced
1/2 cup dry wine
1/2 cup ricotta
1/4 cup grated parmesan
1/2 tsp finely ground black pepper

White Wine Sauce 
1 tbsp unsalted butter
1/2 tsp salt
1 tbsp flour
1.5 cups dry white wine
1/2 cup parmesan
  1. Add all pasta ingredients to Kitchenaid mixer with dough hook attachment. Turn power to 2 and mix for 6-7 minutes or until dough is smooth and indent pressed into dough bounces back. Cover and let rest 30 minutes.
  2. While dough is resting prepare the mushroom filling. 
  3.  Heat olive oil in large saucepan over medium-high heat.  Add garlic and cook for 1 minute.
  4. Add mushrooms and salt and sauté for 3 minutes.  Add wine and cook until most of the wine has evaporated, about 5-7 minutes. 
  5. Remove from heat and stir in ricotta, parmesan and black pepper. 
  6. Cut the rested dough into two equal halves. Cut each half into equal thirds to give you 6 equal sized pieces. Keep all dough covered that you are not working with.
  7. Flatten each dough section into a long oval. Pass through the pasta roller at the widest setting. Close the pasta roller one notch and pass through again. Close the pasta roller again pass the pasta through again. Add flour to the pasta with each each pass through the pasta roller. Continue to do this until the pasta is thin. I used the manual roller setting 8.
  8. Lay one layer of dough down on working surface or ravioli maker if using one.  Add 1 rounded tsp filling to each.  Lay another sheet over top and press firmly around all ravioli pieces.  Cut apart.  If using ravioli maker, lay second sheet on top and use a rolling pin to roll seal and crimp edges. 
  9. Place a large pot of salted water on to boil before you prepare the sauce.
  10. To prepare sauce, melt butter in small saucepan over medium heat.
  11. Add flour and salt and cook for 2 minutes stirring throughout
  12. Whisk in white wine and continue whisking until sauce begins to thicken, about 4-5 minutes.  Remove from heat and add parmesan and whisk well until all cheese is melted
  13. Cook ravioli in salted water for about 4 minutes or until they begin to float.  
  14. Remove ravioli from water and serve topped with white wine sauce. 

24 comments:

Jen said...

Oh this looks so good but more work than I'll ever do. Any chance you ship? :) Maybe I'll just try the sauce over fettucine!

Kim said...

We make ravioli every year right before Christmas. It's been kind of an acitivity that's turned into a tradition and it's so much fun to get Grandmas and moms and grandkids together in one kitchen to work on the same thing. We love it! We usually make three cheese but we all love mushrooms!

Renee said...

Those are pretty ravioli. I'm surprised the ravioli maker makes them do pretty. I thought it was just a gadget but it looks like a pretty good tool to have if you like I make past like me. Pretty pictures too!

Archie Jones said...

These look amazing!

For Christmas, my wife got me the pasta roller attachment for my KitchenAid mixer. She also gave me a similar ravioli press.

I'll be making these soon.

Sophia said...

My husband has recently come to see my side of the ravioli debate (through much nagging) and now admits to liking them. I will be surprising him with these next!!! Yum!

Julie said...

Delicious, delicious, delicious. Do you think I could make the filling and then toss it with Spagetthi as kind of an inside out ravioli? I know I'll never make my own past but these flavors look so good together!

Ericka said...

What a trip! I've always wondered if homemade pasta was worth all of the work but you make it look sooooo good! I could eat this right up!

Mary said...

Hi Kim. Have you ever read "The Lost Ravioli Recipes of Hoboken?" Aside from the coolness factor that Hoboken is mentioned in the title, it's a fun book about searching for the true family ravioli recipe and Christmases spent making large batches of ravioli. A great read!

Mary said...

I think it would be phenomenal as a topping or even in a baked ziti type dish!

Mary said...

Thanks Renee!

Mary said...

The KitchenAid version is way cooler than hand cranking these guys--lucky you! If I ate pasta more I'd definitely look into upgrading. Hope you love them!

Mary said...

There are people who don't like ravioli? While not a huge pasta eater it's more that I never crave them but can't imagine anyone not liking them. Glad you won him over!

Mary said...

Yes! Absolutely! I think the cheese and mushrooms could absolutely be tossed with any cooked pasta!

Braiden said...

Yummy yummy yummy!

Kara said...

This looks so good it ALMOST makes we want to try and make my own pasta but not quite. I love the ideas for using the mushroom filling as a topping though!

Ellie said...

That looks like such a helpful little tool! I am definitely going to be shopping at Amazon later because my kids love Ravioli to death!

Jeffrey Coleman said...

Lovely! Just got myself some mushrooms. Will give this a try over the weekend. Thanks for sharing.

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Keith Tsui said...

Just tried your recipe. The ravioli tasted awesome, but my sauce came out a little sour. Is it the wine I am using? Or did I need to cook it a little longer? I used a cheap bottle of Chardonnay.

Mary said...

Hi Keith--love that you stopped by and commented on yours!

I don't think cooking would change the sourness of the sauce. I used a dry drinkable white wine. I think a cheaper white could go in with the mushrooms since it's not the dominant flavor but for the sauce, it's all about the wine so I use wines that I really like. If it's too sour, you may also try a sweeter wine though. Hope that helps.

Elizabeth Melhorn said...
This comment has been removed by the author.
Elizabeth Melhorn said...

Hi, just made this recipe, first attempt at ravioli (or any type of pasta) and I did use the KitchenAid press. My ravioli turned out great, I did liberally flour the mold and then dusted the ravioli off. Very nice taste for the filling, but I have to agree with Keith on the sauce, mine was sour also and I used a medium priced wine. With the left over dough I used the fettuccine cutter to make some nests. Can't wait to try them. Thanks for posting this recipe!

Jennie Marsland said...

I made the sauce to go with some store bought mushroom ravioli and also found it sour and too "winey". I used a Chardonnay I like to drink. I ended up making a bechamel and adding most of the wine sause to it, along with some fresh thyme and more parmesan, to tone down the wine flavour.

Mary said...

Thanks guys for the feedback. I'll definitely add this to my list to remake in the coming weeks (maybe with store bought ravioli too) and let you know what I find.

Mary said...

Thanks Elizabeth--KitchenAid press sends me into a bit of an envious moment. :) I'll definitely make this again in the coming weeks and let you know!