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
2 cups bread flour
1 tsp salt
1 tbsp olive oil
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
- 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.
- While dough is resting prepare the mushroom filling.
- Heat olive oil in large saucepan over medium-high heat. Add garlic and cook for 1 minute.
- Add mushrooms and salt and sauté for 3 minutes. Add wine and cook until most of the wine has evaporated, about 5-7 minutes.
- Remove from heat and stir in ricotta, parmesan and black pepper.
- 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.
- 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.
- 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.
- Place a large pot of salted water on to boil before you prepare the sauce.
- To prepare sauce, melt butter in small saucepan over medium heat.
- Add flour and salt and cook for 2 minutes stirring throughout
- 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
- Cook ravioli in salted water for about 4 minutes or until they begin to float.
- Remove ravioli from water and serve topped with white wine sauce.