Scratch-Made Mushroom Ravioli with Antonia Grant

Winter in Minnesota begs for hearty, earthy meals that fill the stomach and fuel the soul. As the snow gently falls outside, warm your hearth and home with this delicious Scratch-Made Mushroom Ravioli. Using local Minnesota ingredients, this recipe will quickly become a winter favorite.

In this Scratch-Made Mushroom Ravioli, we’ve selected Minnesota-grown mushrooms and farm fresh eggs to add a local twist to an old Italian favorite. Creamy ricotta meets savory mushrooms with the bright note of marsala wine. You can’t help but fall in love this winter as you indulge in this savory dish, paired with your favorite wine and great company.

Recipe: Scratch-Made Ravioli

Total Time Approximately 2 hours 

Servings 2 (4 if adding a salad, bread, and/or other sides)

  

Ingredients

3 cups of 00 flour (Italian milled flour)
3 eggs + 1 yolk
5 tbsp olive oil (divided)
3 tbsp fresh thyme, whole leaves removed from stems (divided)
3.5oz Chestnut mushrooms
3.5oz Maitake mushrooms (hen of the woods)
½ cup whole milk ricotta
1 cup marsala wine
2 small shallots, halved and sliced
1 tsp all-purpose flour
Salt to taste

Locally sourced Minnesota ingredients for this Scratch-Made Mushroom Ravioli include: R&R Cultivation Chestnut mushrooms (Roseville, MN), R&R Cultivation Maitake mushrooms (Roseville, MN), Larry Schultz Organic Farm organic eggs (Owatonna, MN).  
  

Instructions

Sautée the mushrooms, let cool (do not wash the pan). While the mushrooms cool, make the pasta dough.

For the pasta dough:

1. In a large bowl or on a pasta board, mix 00 flour and 2.5 tbsp thyme. 
2. Create a well within the flour mixture. Add the eggs, egg yolk, 3 tbsp olive oil, and 1 Tbsp of water. 
3. Gently mix a bit of the flour mixture with the wet ingredients, keep mixing a bit at a time until fully combined. Once ingredients have coarsely come together, turn out onto the table (if using a bowl), and begin to knead the dough.
4. Knead the dough for 5-10 minutes until smooth, and if pressed, bounces back. If the dough is too dry, dampen hands with water while kneading to moisten.
5. Rest the dough for 15-20 minutes under a clean dishcloth. While the dough rests, make the filling.

For the filling:

1. In a large saucepan, sautée chestnut mushrooms in 1 tbsp of olive oil until lightly browned, about 5 minutes. Season with salt and pepper about ⅔ of the way through.
2. Let mushrooms cool in the pan. When cool, place mushrooms in a small food processor.  Add ½ tsp thyme.  Blitz until the mushrooms are in small but recognizable pieces.
3. Fold mushroom mixture into ½ cup whole milk ricotta. Season with salt to taste.
4. Refrigerate filling until ready use with pasta.

Assemble the ravioli:

1. While making the ravioli, add pot to boil. Time it so that it’s boiling when step 7 is finished. When water starts to boil add enough salt so that the water is salty like the sea.
2. Cut the dough into two pieces. Set one aside, keep covered.
3. Using a pasta machine or a large rolling pin, roll out the dough. Aim for about 1 mm of thickness, large enough to cover the ravioli mold twice (once for the bottom, once for the top).
4. Once rolled out, put half of the dough over the ravioli mold (if you don’t have a ravioli mold, see alternative tip below). 
5. Gently press down to get a small indent and fill with the mushroom/ricotta mixture. The filling should not rise above the indent. Do not overfill. 
6. Once each one is filled, add the remaining rolled-out dough to the top. Using a rolling pin, roll over the ravioli press to seal the ravioli. Pop each one out of the mold and make sure they are fully sealed.
7. Repeat steps 3 – 6 with the second piece of dough that was set aside. 
8. Add ravioli to boiling water. Cook for 14-18 minutes. Ravioli will puff, float, and be al dente when finished. No white/raw dough is visible when the ravioli is cut through.

For the sauce:

1. Start the sauce shortly after the ravioli have started cooking. It should finish around the time the ravioli are done.
2. In the same pan used to sautée the mushrooms for the filling, add ½ to 1 tbsp olive oil.  When hot, add the shallots. Sautée 1-2 minutes or shallots slightly soften. Season lightly with salt.
3. Gently break the maitake mushrooms into bite-size pieces. They should be easy to eat, but maintain their beautiful shape.
4. Add maitake mushrooms to the pan. Sautée until lightly golden, about 5 minutes. Season with salt and pepper.
5. Add the all-purpose flour. Cook for 1 minute.
6. Add the marsala wine. Bring to a boil, then reduce heat to a simmer. Reduce until the sauce coats the back of a spoon, 5-7 minutes.
7. Season sauce with salt and pepper to taste.

To finish:

1. Gently transfer the ravioli to the sauce mixture using a slotted spoon. Fold gently until the ravioli are evenly coated.
2. Divide evenly amongst two bowls (or four, if serving with sides) using a slotted spoon.  Top with remaining sauce, if desired.
3. Buon appetito!

No Ravioli Mold?

If you do not have a ravioli mold, you can use a pint glass or a ravioli press instead. Roll out the dough as you would above. Once the dough is rolled out, use the rim of the pint glass (or a ravioli press) to cut as many circles as you can. Keep rolling and cutting the dough until no more dough remains. Then, put a bit of filling in the middle of each dough circle. Fold the dough in half (it will look like a semi-circle). Press the ends to seal. Put a bit of water on your fingertips to help with the seal, as needed.

Wine Pairings

This Scratch-Made Mushroom Ravioli is a versatile dish and pairs well with a wide variety of wines, so feel free to drink your personal favorite. My top suggestions are a dry, earthy red such as a Nebbiolo or pinot noir. For white, a nice crisp wine such as an Orvieto Classico also works.

We hope you enjoy this recipe using local Minnesota ingredients!

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