Ravioli are a stuffed fresh pasta preparation among the most well-known and appreciated in Italian cuisine. Today, I filled this delicious pasta with ricotta, mushrooms, and sausage. Ricotta, mushroom, and sausage ravioli are fantastic!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour 30 Minutes
- Portions: 5 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 972.58 (Kcal)
- Carbohydrates 90.61 (g) of which sugars 3.36 (g)
- Proteins 44.94 (g)
- Fat 48.46 (g) of which saturated 11.25 (g)of which unsaturated 6.86 (g)
- Fibers 4.43 (g)
- Sodium 1,308.85 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
RICOTTA, MUSHROOM, AND SAUSAGE RAVIOLI INGREDIENTS
- 5 cups all-purpose flour
- 6 eggs
- 1 1/4 cups ricotta
- 4 tbsp extra virgin olive oil
- 3 tbsp grated Parmesan cheese
- 10.5 oz porcini mushrooms
- 10.5 oz sausages
- to taste salt
- to taste pepper
- 1 chive
- Half glass dry white wine
- to taste chopped parsley
Tools
- 1
RICOTTA, MUSHROOM, AND SAUSAGE RAVIOLI PREPARATION
On a wooden board, place the flour in a well and create a hole in the center.
Add the eggs and start beating them with a fork. Begin gathering the flour around, then start kneading by hand until you form a smooth and homogeneous dough.
Wrap it in plastic wrap and let it rest while you prepare the filling.
In the meantime, clean the mushrooms (or you can also use frozen ones)
Slice them thinly and cook them with the oil and a finely chopped onion. Once they have gained some color, deglaze with wine, season with salt and pepper, and let them cook over low heat for 10 minutes.
Once cooked, roughly chop the mushrooms with a knife.
Crumble the sausages and cook them for a few minutes in the same pan as the mushrooms. Then process them in the mixer.
Put the mushrooms in a bowl, add the ricotta, sausage, salt, pepper, grated Parmesan, and a finely chopped parsley, mixing well.
Roll out the dough with a pasta machine until you obtain thin sheets.
Place small heaps of filling according to the size you want for your ravioli, cover with a second sheet, and press around the filling to seal the edges.
Cut the ravioli with a fluted wheel, then gather them on a lightly floured tray, spacing them.Bring water to a boil in a large pot, lightly salt it, and drop in the ravioli.
Cook for about 5 or 6 minutes, then drain them with a slotted spoon. Season as desired.
Adriana’s Tip
Store the ravioli in the fridge, uncooked, for up to one day.
If desired, you can freeze them first, well-spaced from each other, and then, once frozen, collect them in a food bag.
FAQ (Frequently Asked Questions)
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