Cyn's Wild Mushroom Ravioli

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup sliced shiitake mushroom
• 1/4 cup sliced oyster mushroom
• 1/2 cup sliced cremini mushroom (baby portabella)
• 1/2 cup sliced button mushrooms
• 2 garlic cloves, sliced
• 1/4 cup butter
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon sea salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 cup beef broth
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1/4 cup parmesan cheese
• 1/2 cup of coarsely chopped mixed mushrooms
• 3 cups unbleached flour
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup water

Recipe

• 1 the filling.
• 2 melt butter in pan.
• 3 add olive oil to melted butter.
• 4 add mushrooms.
• 5 let mushrooms sweat until they release their juices.
• 6 add pepper, salt, and onion/garlic powder.
• 7 add 1/8 cup beef broth and let mixture reduce.
• 8 once reduced, remove from heat and let cool.
• 9 add cheeses to blender/food processor.
• 10 add cooled mushroom mixture to cheese.
• 11 blend together until smooth.
• 12 add more broth if mixture is too thick.
• 13 remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
• 14 set aside.
• 15 the dough: sift flour and salt together.
• 16 place flour mixture on a board, making a well in the center of the flour.
• 17 drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• 18 combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• 19 knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• 20 cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• 21 filling the ravioli: drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• 22 when the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• 23 using your fingers, gently press dough between each dab of filling to seal it.
• 24 cut ravioli into squares with a pastry cutter, or very sharp knife.
• 25 drying the ravioli: allow ravioli to dry for one hour before cooking.
• 26 cooking the ravioli: drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• 27 remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• 28 serve hot and enjoy with your favorite cream sauce.