Homemade Ravioli with Mushrooms and Salami
Ravioli is a favorite and fun to make. Be creative and fill your ravioli with any type of filling you would like. Sweet potatoes, ricotta cheese, salami are just a few ideas for fillings.
Ingredients
For the Ravioli Dough:
2 cups flour
2-3 eggs
2 tbsp water, more or less
1 tsp salt
For the Filling:
1 cup ricotta cheese
1 egg
1/2 cup grated parmesan cheese
3 rehydrated sun dried tomatoes
2-3 sprigs parsley
1/4 cup chopped basil
1 cup assorted mushrooms, chopped
1/4 cup chopped salami
salt and pepper to taste
For the Sauce:
3 roma tomatoes
1 cup assorted mushrooms
4-5 sprigs of fresh parsley
1/3 cup chopped basil
4 garlic cloves or 1 tbsp granulated garlic
3 rehydrated sun-dried tomatoes
1 small onion, chopped
salt and pepper to taste
Instructions
1
To make the ravioli dough, combine the flour, eggs and water in the bowl of your food processor with the dough blade. Pulse until dough pulls together. If needed, add additional water to pull everything together as needed.
2
Once the dough is made, remove from the food processor, cover with plastic wrap and let the dough rest for about 10 minutes before rolling out.
3
To make the filling, place the ricotta cheese, egg and parmesan cheese in a large bowl and set aside.
4
In the bowl of you food processor with the blade on, add the parsley, basil, assorted mushrooms and salami. Pulse everything together to finely chop everything up.
5
Add the chopped salami mixture to the ricotta and mix everything together until well combined. Set aside until ready to use.
6
To roll out the dough, use your pasta machine and roll our to about to about level 5. I’m using an Atlas pasta machine.
7
To shape the ravioli, lay one sheet of dough down and about every 2-3 inches a dollop of filling and place a sheet of dough over top of the sheet of dough and press the dough down around the filling to help seal it together. Using a ravioli dye cutter, cut the ravioli pieces out and set them on a plate you’ve sprayed with vegetable spray to prevent them from sticking.
8
Bring a pot of salted water to a boil and boil the ravioli for about 5 minutes to cook them. Drain them and set aside.
9
To make the sauce, add the roma tomatoes, assorted mushrooms, garlic cloves, rehydrated sun-dried tomatoes, fresh parsley, fresh basil, small chopped onion, salt and pepper. Blend everything until well blended.
10
Pour the sauce into a saute pan and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the ravioli to the sauce and simmer for an additional 3-5 minutes.
11
Serve the ravioli with the freshly made sauce, grated parmesan cheese and chopped basil. Enjoy!
