Cyn's Wild Mushroom Ravioli
A mixture of four types of mushrooms and two cheeses encased in wonderful homemade ravioli. Savory and satisfying. Best served with a cream or alfredo sauce, either store-bought or your very own. A great experience for a fan of mushrooms! Note: a good white wine may be substituted for beef broth for a vegetarian option! the dough recipe is borrowed from dee514's grandmother's recipe posted in recipe #59359. My highest compliments to her and her family. =)
Steps
The filling.
Melt butter in pan.
Add olive oil to melted butter.
Add mushrooms.
Let mushrooms sweat until they release their juices.
Add pepper , salt , and onion / garlic powder.
Add 1 / 8 cup beef broth and let mixture reduce.
Once reduced , remove from heat and let cool.
Add cheeses to blender / food processor.
Add cooled mushroom mixture to cheese.
Blend together until smooth.
Add more broth if mixture is too thick.
Remove mixture to bowl stir in 1 / 2 cup of mixed mushrooms.
Set aside.
The dough: sift flour and salt together.
Place flour mixture on a board , making a well in the center of the flour.
Drop eggs into the flour well , using your hand or a fork , break the yolks and beat eggs slightly.
Combine the eggs and flour together , gradually adding enough warm water to make a stiff dough.
Knead dough well , until smooth.
Cover the dough and let it rest for 15 minutes.
Cut dough in half and roll each half of the dough out on a floured board , into a very th.
Ingredients
shiitake mushroom, oyster mushroom, cremini mushroom, white button mushrooms, garlic cloves, butter, fresh ground black pepper, sea salt, onion powder, garlic powder, beef broth, olive oil, ricotta cheese, parmesan cheese, mixed mushrooms, unbleached white flour, salt, eggs, water