Wild Mushroom Ravioli

Step 1

In a large bowl, add the flour and a pinch of salt. Break the eggs in the middle and whisk them with a fork.

Step 2

Slowly mix the eggs with the flour until it starts becoming a dough. When it’s too sticky to mix with the fork, start kneading with your hands. Knead for about 10 minutes until you get a smooth and non-sticky dough.

Step 3

If it’s too sticky, add more flour, if it’s too crumbly, add a few teaspoons of water until you get the right consistency.

Step 4

Cover the pasta dough in plastic wrap and set in the fridge to rest for 10-15 minutes.

Step 5

In a pan, drizzle some olive oil and add the halved garlic cloves. Turn on the heat and add the mushrooms.

Step 6

Sautè for a few minutes, then add the white wine and the fresh herbs. Cook for 10-15 minutes until the mushroom release all the water and it’s completely evaporated. Season with salt and black pepper to taste. You should end up with browned flavorful mushrooms.

Step 7

Remove the garlic and let the mushroom cool down, then finely chop them or give them a pulse in a food processor.

Step 8

In a bowl, mix the minced mushrooms with the fresh Ricotta and the Parmigiano cheese. Mix well with a spoon and set aside.

Step 9

With a pasta machine or a rolling pin, stretch the floured pasta dough until you get thin sheets of approximately the same size.

Step 10

Dust the wooden board with flour and set one sheet of pasta. Add balls of filling the size of a walnut with a teaspoon or a piping bag. Wet the pasta around the filling with some water using a kitchen brush or your fingers.

Step 11

Take the other sheet of pasta and place it on top. Press well with your fingers around the filling to remove as much air as possible and to stick the two sheets of pasta together.

Step 12

Using a wheel cutter or a ravioli cutter, cut your ravioli and set them aside on a clean towel.

Step 13

Bring a large pot of salted water to boil.

Step 14

In a pan, add the butter and the minced garlic, sauté for a couple of minutes then add the cream and the grated Parmigiano cheese. Turn down the heat and let it simmer gently.

Step 15

Gently toss the ravioli in the boiling water one by one and cook for 2-3 minutes. Drain with a skimmer and add them to the pan with the sauce.

Step 16

Serve immediately with freshly grated Parmigiano cheese.