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Homemade Ravioli with Mushrooms and Ground Pork in a Shallot and Sage Butter Sauce

Homemade Ravioli with Mushrooms and Ground Pork in a Shallot and Sage Butter Sauce

 

With or without a Pasta roller 🙂

Ravioli Ingredients: (Recipe for dough used from amyscookingadventures.com)

  • 1 3/4 cup all purpose flour
  • 1 egg yolks
  • 2 eggs
  • 1 tablespoon of water

Filling:

  • 15 oz whole milk ricotta cheese
  • 3/4 cup parmesan cheese
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon dried parsley
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon1/2 teaspoon salt

Sauce:

  • 1 pound ground pork
  • 1 tablespoon flour
  • 1 shallot
  • 3 garlic cloves
  • 1 small pack of bella mushrooms
  • 1/3 cup chopped sage
  • 1 1/2 cup broth (which ever you like)
  • 1 stick of butter

 

 

In a food processor (preferable a dough blade), I did not have one but you can just form the ball of dough with your hands after and it will still work.

In a small bowl add eggs and water, mix well.

Add flour, close the food processor and turn on, through the hole on the top, add the egg mixture slowly. Once everything is mixed well together, take the dough out and knead together, if sticky add more dough, if dry add a tiny bit more water. Dough should have a silkily smooth texture.

Wrap dough in plastic wrap and let sit for 30 minutes.

While waiting, combine ricotta cheese,  parmesan cheese, and all the seasonings. Mix well and set aside.

Once dough is ready, cut into 4 pieces (see picture above).

If using a pasta roller:

Start with he thickest setting, feed through, fold in thirds roll again. Repeat the processes working your way down the settings (5, 4, 3, 2, 1). Repeat for all pieces.

 

If using a rolling pin:

Cut dough into smaller pieces and roll until pieces are really thin (you want the dough thin or your ravioli with be thick once cooked).

 

WHILE MAKING RAVIOLI MAKE SURE YOUR SURFACE IS CONSTANTLY FLOURED WITH FLOUR OR RAVIOLIS WILL STICK TO YOUR SURFACE (I learned this the hard way :/)

Cut small 3 inch by 3 inch squares. Place a small scoop in the middle of one square and place another square on top. Use a ravioli stamp (or a really and small circular object that will fit in your square). And repeat for all individual raviolis.

Remember when setting aside to place dry flour on your surface or they will stick to the surface.

Boil water. Add 1 tablespoon oil. Once water is boiled, add your ravioli and cook for 15 minutes or until floating on top. Then strain using a ladle with holes to filter out water, place raviolis aside.

Constantly stir so they do not stick to the sides or the bottom.

Sauce:

In a large sauce pan add butter, chopped shallots, garlic and sliced mushrooms and sage on medium heat. Cook until lightly golden brown.  Whisk together 1 1/2 cups broth (what ever broth you like) with 2 tablespoons flour for 3 to 5 minutes.

In a separate pan add 1/2 tablespoon oil and cook ground pork until thoroughly cook. Add salt and pepper to taste.

Once pork if finished and thoroughly cooked add pork to sauce mixture, mix on low heat for 2 minutes.

Add sauce over raviolis and enjoy!

Optional add parmesan on top! 🙂

 

 

 

 

 

 

 

 

 

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