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Mushroom Ravioli with Mushroom Cream Sauce
(Makes twenty-four 3-inch ravioli) Serves 4 as a main course or 8 as an appetizer
Mushroom Ravioli with Mushroom Cream Sauce makes a delicious appetizer course (primi piatti) or main course. These ravioli are a true mushroom lover's delight. Mushroom ravioli are a wonderful pasta to add to your Thanksgiving menu. You can use simple button mushrooms or any combination of more exotic mushrooms that you prefer.
Mushroom Ravioli Filling: 3 tablespoons butter 1/2 cup onion, chopped 1 garlic clove, minced 2 cups coarsely chopped mushrooms 1/4 cup prosciutto, chopped 4 tablespoons Parmesan cheese, grated 2 ounces mozzarella cheese, shredded 1 egg Salt and pepper
Mushroom Sauce: 1/4 cup butter 1/2 cup finely chopped onion 10-12 large button mushrooms, coarsely chopped Salt and pepper 1 teaspoon dried thyme 1 cup dry Marsala wine 2 cups heavy cream 2 tablespoons chopped fresh parsley Extra chopped parsley for garnish
To make the ravioli filling: Melt the butter in a skillet over medium-high heat. Saute the onion and garlic in the butter 2-3 minutes. Add mushrooms and sauté until brown and most of the liquid has evaporated. Add the prosciutto and cook 1 more minute, just to heat through. Remove from heat and add remaining ingredients.
To make the mushroom sauce: Melt the butter in a large skillet over medium-high heat. Add the onion, sauté for 1 minute. Add the mushrooms, sauté until golden brown, about 5 minutes. Season the mixture with salt and pepper. Add the dried thyme and Marsala; bring to a simmer. Allow the wine to reduce to about 1/4 cup. Add the cream; reduce to about 1-1/2 cups of sauce. Stir in the chopped parsley.
To serve: Serve with the mushroom sauce spooned over the ravioli. Sprinkle extra parsley over each serving.
This flour makes all the difference in the world when it comes to making fresh pasta. The dough is silky smooth, easy to stretch, and tastes great. If your ravioli using typical American all-purpose flour are always a little disappointing, you should try this flour.