We don’t make Ravioli often, but when we do, we go wild with it (pun surprisingly not intended). For this particular version, we rehydrated some Hen of the Woods that we found last summer near Niagara Falls. We then diced that finely and mixed it with some ricotta cheese and black pepper to complete our filling. If you haven’t got access to hen of the woods, portobellos would fill in well as your mushroom component.
We then turned our attention to our sauce, which we made from a combination butter, white wine, and cream…and we added some Artichoke Hearts and Sun-Dried Tomatoes to our sauce for some additional texture and flavour.
Time: 90 Minutes (most of which is pasta making time)
- For your Dough:
- 2 Cups of Semolina Flour
- 4 Large Eggs
- 1 Teaspoon of Salt
- (Keep a little water and flour on standby in case you need to increase/reduce the moisture content in your dough…humidity, size of eggs, fineness of your semolina, etc. can all throw the ratios noted above slightly out of equilibrium)
- For your Filling:
- Maitake Mushroom. We used ones we found last fall and dehydrated. If using dehydrated mushrooms, soak for several hours in warm water to rehydrate before using.
- Ricotta Cheese
- Black Pepper
- For your Sauce:
- 2 Tablespoons of Butter
- Sun-Dried Tomatoes
- Artichoke (Fresh or marinated in a jar)
- 1/2 Cup of Dry White Wine
- A few Tablespoons of Heavy Whipping Cream
- Major Prep Steps to do ahead of time:
- If using dried mushrooms, soak in warm water for a few hours (we did overnight for max rehydration).
- Prep your ravioli dough. See our Homemade Pasta Dough recipe.
- Either Battle your Artichoke, and then slice the heart into thin strips…or open your jar. Set your artichoke aside in a bowl along with your sun-dried tomatoes.
- When you’re ready to cook, bring a large pot of water to a boil.
- As your water heats, dice your mushrooms. Add them in a bowl with ricotta cheese, and sprinkle on some fresh cracked black pepper. Fold to combine and make your filling.
- Working in batches, roll out your pasta dough thinly, and scoop your ricotta/mushroom filling on it. Then, cut the dough, fold it over your filling, and crimp it to make each ravioli.
- When all of your ravioli are made, carefully place them in your boiling water. Cook until they float, and your pasta gets just a little past al dente (about 5-7 minutes). Then, when the ravioli are ready, drain the water, and move to a bowl.
- As your ravioli cook, turn your attention to your sauce:
- Melt your butter in a pan, and then add your artichoke heart and sun-dried tomatoes.
- Saute for a few minutes, and then add in a little dry white wine. Bring to a simmer, and allow to reduce by about half.
- Add and stir in your cream, and allow to begin to thicken.
- Add your pasta to your sauce, fold to combine, and allow to heat back up.
- Plate, devour, and enjoy!