Ravioli with mushrooms

Ingredients

Salt – 1 pinch

For the inside:

Sliced mushrooms – 1 topped handful

Salt – 1 pinch

Olive oil – for frying

183 kcal
40 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

Thanks to making ravioli, I tried out a new type of dough, suitable for dumplings and dumplings. The dough consists of two main ingredients: wheat flour and eggs.

Mushroom ravioli can be made from fresh or frozen wild mushrooms or champignons. The list of ingredients does not indicate a clear weight, so it’s actually easier to focus on the size. I had frozen boletus and porcini mushrooms cut into pieces.

Ravioli can be boiled or fried in olive oil, and served with cheese sauce, sprinkled with grated cheese and/or fresh chopped herbs, and with any sauces of your choice.

To make the dough and insides, prepare the ingredients according to the list.

Fry finely chopped onion in olive oil and lightly salt.

Then fry the mushroom pieces over medium heat until the excess water evaporates.

Then chop the cooked mushrooms. If there is a huge amount of entrails, then in a meat grinder, and if the amount is small - for one or two servings, then just finely chop it with a knife.

Stir the mushrooms into the onions and the insides are ready.

For the dough, mix the egg with salt.

Add a portion of flour.

Stir the egg and flour until they stick together.

Then knead by hand into a thick, elastic dough.

To form ravioli, roll out all the dough or a portion of the dough that is comfortable in size for rolling into a rectangular shape. Approximately one teaspoon of the inside should be placed on one half of the dough, leaving a distance between portions of the inside, for example, about 2 cm for pinching.

Cover the filling with the second half of the dough or separately rolled out dough. Try not to let the ravioli swell with air, i.e. When covering, immediately expel the air from under the dough. Manually or with the help of some devices, combine the dough so that blanks are formed with the entrails inside.

If you wish, you can give the ravioli a beautiful look by cutting them not with an ordinary knife, but with a curly one.

If there is a small amount of mushroom inside left, use it to make sauce.

Ravioli with mushrooms can be prepared immediately or frozen for later.

Prepare ravioli by throwing them into boiling water, and after floating, reduce the heat and cook for about 3 minutes.

Culinary recipes and photo recipes

Ravioli with mushrooms

Italian ravioli vaguely resemble our dumplings, but the differences in appearance and interior make it possible not to confuse these two dishes with each other. Most often, ravioli is prepared in the form of square portions of dough with a small amount of inside. Cheese, seafood, mushrooms, meat - this is not a complete list of possible entrails for this dish. Now we will prepare ravioli with oyster mushrooms, as well as mushroom sauce for this dish.

Ingredients for making mushroom ravioli:

mushrooms (oyster mushrooms) – 250 g
olive oil – 5 tbsp.
chicken eggs – 2 pcs.
wheat flour – 1.5 cups
a little water for dough
salt - to taste
ground pepper – 0.5 tsp.
sour cream – 0.5 cups

Recipe for making ravioli with mushrooms:

First, let's prepare the mushroom filling for the ravioli.

Oyster mushrooms should be thoroughly washed under running cool water and then finely chopped.

Heat a frying pan and add a little olive oil to its surface. Fry the chopped oyster mushrooms until fully cooked (approximately 10 minutes). At first, the mushrooms will release a lot of water, but during the frying process the liquid will evaporate, and the mushrooms will acquire a pleasant amber color.

Transfer the slightly cooled oyster mushrooms into a blender bowl and grind them, adding a little salt and ground pepper.

Now we are preparing the dough for mushroom ravioli.

Sift the flour into a bowl, add a pinch of salt. Then add the remaining olive oil and one egg (the second one is useful for gluing the layers of dough together). Mix the dough lightly, then add a little water.

Let's move on to the process of intensively kneading the dough, adding more water as necessary. Ultimately, the ravioli dough should be firm, but at the same time homogeneous and elastic.

Divide the dough into two portions, one of which we wrap in cling film.

Roll out the first part into a very narrow layer. Now we will need the second testicle. Since the dough is quite elastic and elastic, to glue the upper and lower layers, you have to resort to a trick in the form of an egg, which in this case acts as glue. Shake the egg and use a pastry brush to brush the surface of the rolled out dough. Then we spread the mushroom filling in the form of small (1/2 teaspoon) portions at a distance of 5 cm from each other. Roll out the 2nd layer of dough (which was in cling film) and cover it with the 1st layer with mushroom entrails.

Lightly press the palm of your hand onto the entire system, allowing the layers of dough to unite more tightly with each other. Then we cut the system into similar squares. In the center of any such square is the mushroom interior.

Ravioli with mushrooms and Adyghe cheese

Have a nice day, my dear subscribers and readers!

Let's prepare delicious ravioli with mushrooms and Adyghe cheese. The original source suggests blue cheese. Prepare, try. I prepared this dish with Adyghe cheese, since it was in my refrigerator right now.

This is an Italian dish, as you guessed from the name. Here is the definition from Wikipedia:

Ravioli (Italian ravioli) is an Italian pasta made from dough with different insides. An analogue of ravioli are dumplings (in Russian cuisine) or vareniki (in Ukrainian cuisine).

In general, we prepare dumplings, they are also dumplings, they are also ravioli, which were a great success for me. It turned out very tasty and fragrant.

How to cook Ravioli with mushrooms

1st grade flour – 2 cups
Wheat bran – 1 tbsp.
Egg – 1 pc.
Turmeric, salt - to taste
Water - how much flour will take (I have about 2/3 cup)

Mushrooms (champignons or cherries) – 400g
Garlic – 2 cloves
Adyghe cheese – 150 – 200g
Greens (I used frozen dill)
Spices - as desired and to taste
Salt - to taste
Ghee (clarified butter at home) - for frying garlic

My production method:

1. Sift the flour, add all the ingredients and knead into a stiff, elastic dough.

2. Place the dough in a bag for 1 hour

3. Prepare the filling:

We cut the mushrooms and simmer until the water evaporates (I don’t wait for it to evaporate, I just pour it into a container, and then prepare the sauce)

Finely chop the garlic and lightly fry in oil along with spices

Cut the cheese into small cubes

Finely chop the greens
Mix all ingredients and salt

4. Roll out the dough into one large and narrow layer

5. Chop the ingredients, mix and salt

6. Place the filling in the middle, lightly moisten the edges with water if the dough is drying out

Ravioli with mushrooms and cheese

Comments
To favorites

Wheat flour 200 g
Chicken egg 1 pc.
Olive oil 1 tbsp. l.
Salt 2 pinches
Champignons 200 g
Onions 0.5 pcs.
Hard cheese 40 g
Vegetable oil 50 ml

Useful for you : 30 min.
Geography of the dish : Italian
Main ingredient : Wheat flour
Type of dish : Breakfast

Pour sifted flour into a bowl, make a well, add egg, olive oil, salt.

Mix the flour into a stiff dough, knead the dough until it becomes elastic and smooth. Leave the finished dough for half an hour, it will become softer and the dough will be easier to work with.

Heat a frying pan with vegetable oil, add finely chopped champignons and finely chopped onions. Fry the mushrooms and onions, covered, until tender, 8-10 minutes. At the end of frying, add salt to the mushroom filling.

Add grated hard cheese to the fried mushrooms and onions, stir the mushrooms with the cheese.

Roll out the ravioli dough as thin as possible, 1 mm wide.

Place the mushroom filling with cheese in even rows.

Cover the filling with dough.

Walk between the rows of entrails with the edge of your palm and gently press down the dough. Cut the dough into squares.

Use a fork to press down the edges of the ravioli to seal better.

Bring the water to a boil, add salt and cook the ravioli until tender, 5-7 minutes.

Serve fried ravioli with mushrooms and cheese with butter, maybe with sour cream or any sauce, I used tomato sauce. Bon appetit!