This earthy, savory, comforting recipe is PERFECT for crisp, Fall evenings.
Pairs perfectly with our Pasta Boards Set!
Mushroom Ravioli in White Wine Reduction Sauce
RECIPE
Pasta Dough
1 ½ cups semolina flour
½ cup water
Wine Reduction Sauce
1 cup dry white wine, vermouth or sherry
¾ cup Parmesan, grated
¼ cup unsalted butter
Filling
1 tsp olive oil
1 cup fresh ricotta
1 shallot, finely diced
4 cloves garlic, finely diced
1 ½ lbs mushrooms : Cremini, Chanterelle, Oyster, Shiitake, finely chopped
2 sprigs fresh thyme, stems removed
1 sprig fresh rosemary, stem removed and finely chopped
¼ cup sherry
½ tsp lemon zest
salt and pepper to taste
Mix pasta dough ingredients together in a bowl until smooth and even-textured. Wrap tightly and place in the refrigerator for no less than 30 minutes, to hydrate the dough.
While the dough is chilling, saute shallot in olive oil using a large flat skillet over medium-high heat. Saute until just starting to brown, then add garlic. Stir until just starting to soften, add sherry and allow to boil down a little. Add mushrooms, stirring frequently. Mushrooms should cook for 10-12 minutes, until they have given up most of their moisture and have shrunk considerably. Some browning is good, being careful not to burn. Add rosemary, thyme and lemon zest, continue cooking until fragrant. Remove from heat and add ricotta while mixture is still warm. Taste and add salt and pepper as needed. Cover and refrigerate.
Remove pasta dough from the refrigerator and knead for 10 minutes to build gluten. Divide dough into 4 equal portions and rewrap 3 of them to keep hydrated. Roll dough with a rolling pin or pasta machine as thinly as possible, approximately 1/16” thick and lay out onto towels. Repeat this process until all of the dough is in thin sheets. Cut each sheet into roughly 3” x 3” squares, being careful not to overlap to avoid sticking.
Lightly dust your countertop and ravioli mold periodically with flour to avoid sticking while assembling ravioli. Remove filling from the refrigerator. Loosely drape thin pasta sheet over mold and press lightly with thumb to indent. Spoon in filling. Using your finger, make a ring of water on dough creating a circle around filling. Cover with a second pasta sheet then flip over. Press down on mold to seal sheets together. Using a sharp knife, trace around mold to trim excess pasta.
Once assembled, fill a large pot with salted water over medium-high heat. In a saucepan begin melting butter. Once butter is melted add dry wine and bring to a low boil. Allow to reduce by ½ volume (15 minutes). Add ½ of grated Parmesan to wine sauce, stirring to incorporate and thicken the sauce.
Add ravioli to the boiling water and cook until they float (3-5 minutes, 5-7 minutes for frozen ravioli). Using a hand strainer or spider, transfer immediately to the white wine sauce. Transferring a little pasta water with them is encouraged. Under low heat, allow the ravioli to cook just a little in the sauce, evenly coating them. Serve in shallow bowls topping with remaining grated Parmesan and fresh ground pepper.
Assembled, uncooked ravioli can be frozen in sealed container for up to 1 month.
