Triple Mushroom Ravioli with Cheese
A delicious earthy filling made by combining crimini, portabellos and shiitake mushrooms. The ricotta and Parmesan cheese add a rich quality to the ravioli.
Servings: 12 people
Calories: 113kcal
Ingredients
- All Our Way pasta dough for ravioli -- or use your favorite pasta dough recipe
- 18 ounces of fresh cleaned mushrooms chopped - use a combination of crimini white mushroom, portobellos, shiitake
- 1 cup dry white wine or chicken broth we used dry vermouth
- 9 cloves garlic minced
- 3 Tablespoons snipped fresh thyme
- 3 Tablespoons olive oil
- ¾ teaspoon salt
- ⅜ teaspoon pepper -- don't worry about being exact.
- 1 cup ricotta cheese
- 6 Tablespoons grated Parmesan cheese
- 1 Tablespoon snipped fresh chive
Instructions
- In a large skillet heat the olive oil. Add the chopped mushrooms, garlic, thyme, salt, pepper and saute until the mushrooms release most of their moisture about 5 minutes. Add the wine or broth and simmer uncovered about 10 to 15 minutes or till mushrooms are tender and no liquid remains.
- Remove from heat and cool slightly.
- In a small mixing bowl stir together the mushrooms, ricotta, Parmesan cheese and chives.
- Set aside until ready to fill the ravioli pockets.
- Fill the ravioli according to the directions on the Meat and Cheese Filled Ravioli post.
- You can prepare the ravioli now or freeze*
- When ready to prepare gently add the frozen ravioli to simmering salted water. Once the ravioli float, they are ready for whatever sauce you like.
Notes
- *Set the filled ravioli on waxed lined cookie sheets and place in freezer. Once frozen put them in a zip lock bag inside of a freezer container. The double lining will prevent them from getting freezer burned. Our ravioli never lasts that long.
Nutrition
Calories: 113kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 206mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 3.6mg | Calcium: 84mg | Iron: 0.7mg