Ravioli are known throughout Italy, it is an egg pasta with various filling options, they can be filled with meat, fish, vegetables, and even cheeses. In this recipe, I prepared ravioli filled with meat, porcini mushrooms, and stracchino cheese. The shape can be round or square, depending on the region, they are usually served in broth when small, while larger ones pair well with white ragù or various sauces, or just with butter and sage. It is a very delicious dish and does not need heavy seasonings, and different tastes can be satisfied with the filling. I made them large and square, dressed with an excellent Barese horse meat ragù. Now I leave you to the recipe and other ideas for you!
- Difficulty: Medium
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 1 Hour
- Portions: 4/6
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients for the Pasta
- 4 1/4 cups all-purpose flour
- 5 eggs (1 per every 100g of flour)
- 7 oz ground veal
- 7 oz ground pork
- 1 oz dried porcini mushrooms
- 3 tbsp stracchino cheese
- olive oil
Tools
- Pastry Wheel
- Food Processor
- Piping Bag
- Pasta Machine
Pasta Preparation
Place the flour on a work surface, make a well in the center, and add the eggs and salt in two batches, starting to mix by gradually incorporating flour from the sides.
Knead for about 5/6 minutes to obtain a smooth dough ball. Wrap it in plastic wrap and let it rest in the refrigerator for 20 minutes.
Soak the dried porcini mushrooms in warm water for 1 hour until they become soft. In a pan, heat a little olive oil, add the ground pork, veal, and mushrooms, adjust the salt, and cook for about 20 minutes. Add a splash of water if needed, but it shouldn’t be liquid. Once ready, let it cool for a few minutes, then use the food processor to blend the meat and mushrooms, adding the stracchino cheese, until creamy.
Transfer the mixture into a piping bag
Take the dough out of the fridge, divide it in half, and roll it out, not too thin. Before filling the pasta, brush it with water to make sealing easier.
Use the piping bag to place the filling at intervals on the pasta sheet.
After placing the meat, cover with the other pasta sheet, sealing the edges well. Cut and shape the ravioli with the pastry wheel. I finish the ravioli edges with the tines of a fork.
The ravioli filled with meat, porcini mushrooms, and stracchino cheese are ready to be served!
Advice
If you want, you can prepare a larger quantity of ravioli and freeze them, or you can prepare them and store them in the fridge covered with plastic wrap to cook the next day.
If you want, you can prepare a larger quantity of ravioli and freeze them, or you can prepare them and store them in the fridge covered with plastic wrap to cook the next day.
If you want, you can prepare a larger quantity of ravioli and freeze them, or you can prepare them and store them in the fridge covered with plastic wrap to cook the next day.
