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Mushroom Ravioli

Mushroom Ravioli

 

Preparation time: 1 hour
Cooking time: 30 minutes

Serves 4

  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 1-2 garlic cloves, crushed

  • 500 g (1 lb) mushrooms, finely chopped

  • 200 g (7 oz) ricotta cheese

  • 1 egg, beaten

  • 2-3 tablespoons white breadcrumbs

  • 1 x quantity Pasta Dough

  • 75 g (3 oz) butter or vegetarian margarine

  • 50 g (2 oz) vegetarian Parmesan cheese, grated

  • Salt and pepper

  1. Make the pasta dough, following steps 1 and 2 of the recipe, see page 8. Wrap in Clingfilm and set aside.

  2. Heat the oil and gently fry the L onion and garlic until soft and lightly colored. Add the mushrooms and continue to cook gently until the mushrooms are soft and any liquid has evaporated. Remove from the heat, beat in the ricotta and egg and sufficient breadcrumbs to give a firm mixture. Season to taste.
    Following step 3 of the pasta recipe, roll out the dough to form 8 sheets and cut each in half width-ways. Cut out 6 cm (21/2 inch) rounds. Place a portion of the mixture on each, brush around the edge of the dough with cold water, fold over and seal. Alternatively, cut out 2.5 cm (1 inch) square or round shapes, place the filling in the center, brush around the edge of the dough with cold water, top with a matching shape and seal.

  3. Cook a few ravioli at a time for 4-5 minutes in boiling salted water. They are cooked when they rise to the surface. Remove with a slotted spoon, drain well and place in a hot serving dish. Cover and keep hot until all the ravioli are cooked. Just before serving, heat the butter or margarine in a pan until it is a light golden brown and immediately pour it over the ravioli. Sprinkle a little of the Parmesan over the top and serve, handing the remaining Parmesan separately.

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