Morel Mushroom Ravioli
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 4 large eggs, beaten
  • 3½ cups flour, plus extra for prep
  • ½ teaspoon salt
  • 3 Tablespoons water
  • 1½ cups Morel mushrooms, cleaned
  • ½ tbsp olive oil
  • 6 garlic cloves, minced and divided
  • 1 cup baby spinach leaves
  • ⅔ cup Ricotta cheese
  • 8 oz fresh Mozzarella, shredded
  • 1½ tbsp butter
  • 1 shallot, diced
  • ½ cup dry white wine
  • 1 cup half and half
  • 8 oz Mascarpone cheese
  • fresh parsley, for topping
  • fresh Parmesan cheese, for topping
Instructions
  1. Place eggs in your mixing bowl and beat with a fork.
  2. Add flour, eggs and water.
  3. Place flat beater on Kitchenaid mixer. Turn to speed 2 and mix for 60 seconds. Add more water if the dough is too dry ½ tbsp at a time.
  4. Switch beater to dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 30 minutes.
  5. While resting, cut your mushrooms in half and rinse well. Soak in a water bath for 15 minutes to clean. Lay out to dry.
  6. Separate dough into four, rectangular pieces. Toss more flour over them.
  7. Add pasta sheet attachment to Kitchenaid. Set it to #1.
  8. Turn onto speed two and run through one of your rectangular doughs. Fold in half and repeat. Do this multiple times. Add more flour if too sticky.
  9. Switch sheet attachment to #2 and repeat.
  10. Switch sheet attachment to #3 and run through a couple more times (shouldn't have to fold in half now - it should be a long sheet, the width of the attachment).
  11. Switch sheet attachment to #4 and run through two more times.
  12. Place sheet on a floured surface (i.e. kitchen counter) and repeat with three other doughs.
  13. Heat olive oil in a small skillet over medium heat. Add garlic (3 cloves, minced) and saute for a minute. Add spinach and cook until spinach wilts down and combines with garlic. Set aside to cool.
  14. Fold each dough sheet in half, then open back up.
  15. In a small bowl combine ricotta, mozzarella and spinach/garlic to make ravioli stuffing.
  16. Place spoonfuls of stuffing on one half of each pasta sheet. Should fit about 6 per sheet.
  17. Cover with the other folded half of the pasta sheet.
  18. Use a fluted pastry cutter to cut out square raviolis. Press together edges well. Place on parchment paper with extra flour and let rest.
  19. Bring a salted pot of water to boil.
  20. In a medium-sized skillet melt butter over medium heat.
  21. Add shallot and saute 2 minutes.
  22. Add remaining garlic and saute 1 more minute.
  23. Add mushrooms and cook for about 5-6 minutes or until tender.
  24. Pour in white wine to deglaze. Stir well and cook down for a couple minutes.
  25. Turn down heat to simmer and add half and half. Cook another couple minutes.
  26. Turn off heat and add mascarpone, stirring until melted and incorporated. Sauce should be creamy.
  27. Boil ravioli for just a couple minutes, they will float. Drain.
  28. Place ravioli in bowls for serving, top with sauce, parsley and fresh Parmesan.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/morel-mushroom-ravioli/