If you love mushrooms, then you'll love this wild mushroom ravioli! It's creamy, earthy, and is swimming in a brilliantly delicious garlic brown butter sauce. Topped with crispy Serrano ham, it's a meal you won't soon forget. You may have noticed I like to top ravioli with salty, crispy meat - it pairs amazingly, especially with the mushrooms!
Here's how to make it:
Ingredients
For the Filling:
2 TBS unsalted butter
1 large porcini mushroom, finely chopped
3/4 cup chanterelle mushrooms, finely chopped
4 shallots, finely chopped
1 TSP fresh thyme, finely chopped (or 1/2 TSP dried)
1 1/2 TBS freshly grated parmesan cheese
1/3 cup heavy cream
salt and pepper, to taste
For the Sauce:
3 TBS unsalted butter
2-3 cloves garlic, minced
2 TBS fresh Italian parsley, finely chopped
Pasta Dough:
1 1/4 cups + 2 TBS all purpose flour
2 eggs
pinch of salt
Garnish:
3 oz. serrano ham (or proscuitto)
grated parmesan cheese
Instructions
Make the Filling:
Add the butter to a sauté pan over medium heat.
Add the mushrooms and cook for about 5-7 minutes, until softened.
Stir in the shallots and cook until they're translucent.
Add the thyme, sherry and heavy cream and bring to a boil.
As soon as it starts boiling, reduce to a simmer and add the parmesan.
Cook until the mixture thickens.
Season with salt and pepper to taste.
Make the Dough:
Place the flour on a flat surface or silicone mat and make a well in the middle.
Add the eggs and, using a fork, gently mix the two together to form a smooth dough.
Cover the dough with plastic wrap and let it rest at room temperature for 1 hour.
Cut the dough into 3-4 sections, sprinkle with flour and roll them out with a rolling pin, or with a pasta roller until they're about 1/8" thick.
Make the Sauce:
Add the butter to a medium saucepan and cook on medium heat until it starts to bubble.
Stir in the garlic and cook until the butter smells nutty and has a slightly browned color.
Take off the heat and stir in the parsley and set aside.
Cook the serrano ham: Cut the ham into bite-sized pieces and cook in a sauté pan until crispy.
Make the Ravioli:
Lay out the first piece of pasta dough on a slightly floured surface (to prevent sticking) and place about 1 1/2-2 TSP of the filling 2 inches apart. If you're using a ravioli maker, follow those instructions.
Brush the egg white on the dough, around the filling, making the dough damp but not wet.
Take the second piece of dough and cover the bottom piece with the filling.
Use your fingers to gently press around the edge of each ravioli .
Use a ravioli cutter to cut each ravioli and put them on a sheet pan sprinkled with flour (semolina flour works great).
Gently place the ravioli in boiling water using a slotted spoon and cook for 8-10 minutes, or until they're al dente.
Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving.
Garnish with the Serrano ham and parmesan cheese and enjoy!
Did you make it? Share pics in the comments!
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