This wild mushroom ravioli recipe calls for dried chanterelles, onions, Parmesan cheese and a few fresh herbs. + pasta dough, of course.
Watch video:
My Wild Mushroom Ravioli don’t look like they came from a food photography competition or a fancy restaurant. Mine are all sorts of shapes, more like something you’d use in a food fight than anything fancy. But you know what? They taste good. I’m not going for a perfect look here; like I could even if I wanted to đŸ˜€ I’m just hungry and want some tasty dried chanterelle mushroom ravioli that are homemade and suit my tastes and diet.
Table of Contents
Wild Mushroom Ravioli Recipe
Ok, I have homemade pasta dough, now what? Leave your freshly made pasta dough in a plastic wrap and make homemade ravioli filling with wild chanterelle mushrooms.
Easy Wild Mushroom Ravioli Stuffed With Chanterelles
This wild mushroom ravioli recipe calls for dried chanterelles, onions, Parmesan cheese and a few fresh herbs. + pasta dough, of course.
Ingredients
- Homemade Pasta Dough
- For the filling
1 cup dried chanterelles (3 cups of fresh chanterelles)
1 cup of hot water
1 small onion, finely chopped
2 cloves of garlic, chopped
1 cup grated Parmesan cheese (or plant based cheese)
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Directions
- Place the dried chanterelles in a bowl and cover with 1 cup of hot water. Leave to soak for 20-30 minutes until soft. Drain and chop finely.
- In a frying pan over a medium heat, sauté the onions in the olive oil until soft and fragrant, about 3 minutes. Add garlic and the chopped chanterelles and cook for a further 2-3 minutes to evaporate any excess moisture. Remove from the heat and leave to cool.
- In a food processor using the S blade, blend the chanterelle mixture with 1 cup of Parmesan cheese and the parsley. Season to taste with salt and pepper. Process until all ingredients are incorporated and blended.
- On a floured surface, roll out the pasta dough into sheets about 1-1.5mm thick. Place rounded teaspoons of the filling evenly on each sheet, about 2cm apart.
- Cover with a second sheet of pasta and press around each mound to seal the edges and remove any air pockets. Cut into squares with a knife or ravioli cutter.
- Cook the ravioli in a large pan of boiling salted water for 2-3 minutes until they float to the surface.
- Serve the ravioli warm with melted butter, basil and grated Parmesan. Enjoy!
Recipe Video
Notes
- Read below the recipe how to make homemade wild mushroom ravioli.
Check Fearless Dining Blog, for amazing Gluten Free Ravioli
How to make homemade ravioli?
Grab the following tools:
- Rolling pin
- Ravioli cutter or a sharp knife, or like me, a pizza cutter
Step 1: Roll out the pasta dough
Now that you have your filling ready, it’s time to work with your homemade pasta dough. Use a rolling pin to roll it out into thin sheets.
Step 2: Add the filling
Lay one sheet of pasta flat on a clean, floured surface. Carefully spoon small amounts of your chosen filling onto the pasta sheet, leaving enough space between each mound of filling. This space will allow you to create individual ravioli pockets.
Step 3: Make the ravioli
Carefully place another sheet of pasta on top of the one with the filling. Press down around each mound of filling to eliminate any air bubbles and seal the edges. This step is essential to prevent the ravioli from bursting during cooking.
Step 4: Cutting the ravioli
Use a ravioli cutter or sharp knife to form individual ravioli. Make sure the edges are well sealed to maintain the integrity of your pasta. Trim any excess dough if necessary.
Step 6: Seal the edges
For both practical and aesthetic reasons, use a fork to press the edges of the ravioli together. This not only ensures a secure seal, but also creates a decorative pattern that adds a touch of elegance to your dish.
Step 7: Cook the ravioli
Bring a large pan of salted water to the boil. Gently add your homemade ravioli to the boiling water. Fresh ravioli will cook quickly, usually in about 2-4 minutes or until they float to the surface. Keep a close eye during this stage to avoid overcooking.
Step 8: Serve the ravioli
Carefully remove the cooked ravioli with a slotted spoon and drain any excess water. Serve your homemade ravioli with your favourite sauce. Whether you prefer a classic tomato sauce, a savoury combination of brown butter and sage, or a rich and creamy Alfredo sauce, the choice is yours.
About Ravioli Pasta
Ravioli have been around for ages. The Romans loved them and even royalty served them at great royal banquets. In Italy, every family has its own way of making ravioli. And the fillings, vary from place to place. In the north it’s meat and cheese, in the south it’s vegetables. But one thing is for sure – Italians really like this food. But to be honest, who doesn’t?
Dried Mushrooms Saga
Let’s switch gears and talk about dried chanterelle mushrooms. One of my favourite ways to use dried chanterelle mushrooms is to make homemade chanterelle stuffed ravioli. Can you imagine the combination of flavours? The rich, pliable pillows of pasta filled with the essence of chanterelles. It’s hug-yourself-good!
Making homemade ravioli may sound difficult, but it’s really quite simple. Just mix the flour and eggs. Knead it until it’s smooth. Roll it out thin, put some chanterelle filling in the middle and close it. Drop it in boiling water for a few minutes and you’ve got a tasty meal that’ll make you smile.
Recipes with Homemade Pasta Dough
What is the secret to making good ravioli?
To make the perfect ravioli, start with a quality homemade pasta dough. The key to tasty ravioli is to use fresh and well-seasoned fillings, whether it’s cheese, mushrooms, vegetables or meat. Make sure the dough is rolled out evenly for consistent ravioli sizes, and seal carefully to prevent the filling from escaping during cooking – simply brush the edges of the pasta with water or egg wash and press firmly. Avoid overfilling to prevent bursting during cooking. Cook the ravioli in salted boiling water for a few minutes, tasting for your preferred degree of tenderness.
How Thin Should You Roll Out Pasta?
The key to fantastic ravioli is the thickness of your dough. Aim for a thin, yet workable consistency – about 1.5 to 3 mm (1/16 to 1/8 of an inch) thick – for these delicious packages. This thinness ensures that the pasta cooks evenly and doesn’t overwhelm the delicious filling.
Do You Need 00 Flour for Ravioli?
Contrary to popular belief, you don’t need special 00 flour to make ravioli. All-purpose flour is a versatile substitute that works beautifully. Spelt flour, semolina flour or a mixture of semolina and all-purpose flour are equally viable alternatives. The choice of flour can have a slight effect on texture and flavour, so don’t hesitate to experiment and find your favourite. Look at homemade pasta dough recipe for more detailed answers
How Should Ravioli Dough Feel?
Ravioli dough should feel smooth, elastic, and slightly tacky to the touch. When handled, it should be pliable without excessive stickiness. A gentle press with your finger should result in a slight rebound.
With these tips in mind, you’ll be well on your way to making homemade wild mushroom ravioli that will impress your family and friends. Enjoy the culinary adventure and savour every bite of your homemade pasta creations!
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
