Wild mushrooms again! This time I was lucky enough to find my first real haul of oyster mushrooms, and it was a big one. To celebrate this discovery, I thought it would be nice to make a meal that is a little more elaborate. Therefore, I invited a friend over and we made homemade raviolis!
First, do not be intimidated by the process. Indeed it requires quite a few manipulations, but it is pretty easy to make.
However, this is not quick Thursday night meal that you can do between work and juggling the kids! It will take a little over an hour to make. The advantage though, is that you can make a big batch and freeze the raviolis for later use.
If you are more of the visual type, this youtube.com (starting at 7:20) will show you how to do them, but I recommend making larger raviolis.
If wish not to do your own pasta, do not worry! Most grocery stores have pre-made ravioli dough in the freezer section. Just follow the package’s instruction for boiling the final product.
About the recipe and improvements
These raviolis are a great way to enjoy your latest wild mushroom harvest. The browned butter matches perfectly with the wild mushroom taste. The crispy sage slices and the walnut add a ton of textures to the meal.
In addition to the mushrooms and the ricotta in the filling, you can add other ingredients. Grilled pancetta, boiled spinach or other cheese like gorgonzolla or goat cheese can add some punch to the ravioli filling. I added some homemade waterfowl confit in mine and it was amazing!
On this, I hope you will appreciate these delicious homemade wild mushroom raviolis as much as I did! Bon Appetit!
Delicious Homemade Wild Mushroom Raviolis
Cuisine: ItalianDifficulty: Medium, Difficult4
servings1
hour10
minutes1
hour10
minutesIngredients
- The homemade pasta
2 cups of 00 flour
2 whole eggs
4 additional egg yolks
1/2 tsp of salt
1 tbsp of water (adjust if needed)
OR10 frozen ravioli pasta squares from the grocery store
- The filling
500g of wild fresh mushrooms (or 50-60g of dehydrated wild mushrooms), minced
1/2 onion, minced
1 tbsp of butter
1/2 tsp of salt
2 cloves of garlic, minced
1/2 cup of white wine
2/3 cup of ricotta
- The browned butter
1/2 cup of butter
1/4 cup of walnut, finely chopped
2 tbsp of sage, finely sliced
Directions
- The home made pasta
- In a large bowl, incorporate the flour and the salt. Create a well in the centre of the flour and add the eggs and egg yolks. Beat the eggs with a fork and slowly mix in the flour. Add the water little by little until you get a dough that is pliable, but holds very well its shape. Knead the dough for approximately 5 minutes until the dough is smooth and elastic. Form the dough into a ball. Cover the ball with a plastic film and let it rest for 30 minutes. (You can prepare the filling during this time)
- When the dough ball has rested, split it into 4 equal parts. With a pasta roller set to a large setting, roll one dough ball and fold it on itself. Repeat this process several times with a gradually smaller setting.
- Your final flattened dough should be around 10cm (4″) wide. Repeat step 2 with the other 3 dough balls.
- Lay one of the flattened dough sheet flat on your counter. Use a round bowl of around 8cm (3″) in diameter to mark the dough with the location of your raviolis. Do not overlap the circles!
- Place about 1.5 tbsp of filling (see next section) in the center of each circles done in step 4. You should get around 1.5cm of “filling-less” dough on the edge of each circles. With your finger, wet the “filling-less” area of the circles.
- Cover the dough and the filling with a second sheet of dough. Gently massage the air out of the filling and lightly press the “filling-less” areas you just wet. Use the 8cm (3″) bowl to cut your raviolis by centering the upside down bowl over the fillings and pressing it to cut the dough.
- Bring 5 liters of heavy salted water to a boil. Cook the raviolis in the boiling water for 2-3 minutes to obtain al-dente pasta. Strain the raviolis and they are now ready for the sauce!
- The filling
- ** If using dehydrated mushrooms: soak the mushrooms in warm water for 30 minutes to rehydrate and mince them once rehydrated. **
- Heat a skillet under medium heat and add the mushrooms, the onions, the butter, the salt and the garlic. Cook until the mushrooms have sweated most of their water, which should take around 10 minutes. Add the wine and cook for an additional 2 minutes. Place the cooked mushrooms in a large bowl and let them cool for 5 minutes.
- When the 5 minutes have passed, add the ricotta and mix well. Your filling is now ready to be used for your raviolis.
- The browned butter
- ***The butter should be done at the very end to make sure you do not burn the butter***
Heat a small skillet under medium heat and add the butter and the sage. Cook the butter while mixing until it starts to get a golden color and add the walnuts. Cook the walnuts for 15 seconds. - When the butter is browned, drizzle it immediately on the cooked raviolis or pour in a bowl until ready to serve.
- The raviolis are now ready! Serve the raviolis topped with the browned butter with a side of simple green salad.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few.
- The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon have great ones!).
- Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a strong taste such as lobster mushrooms, morels, boletes, to name a few.
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