Homemade Mushroom Ravioli in a Brown Butter Sauce and Spinach Bacon Salad

I have a confession to make. And I hope I don’t offend any of my fellow Italians out there, but…

…I don’t really like ricotta. Unless it’s in the context of a creamy, delicous, cannoli.

So, that means that lasagna, stuffed shells, and manicotti are generally on my yuck-list, right there with– you guessed it– ravioli. Even ravioli stuffed with meat or veggies tends to be a little ricotta-heavy, and I just can’t do it. So– I decided to take matters into my own hands for Monday night’s dinner and make my own ravioli! It was a little labor intensive, but surprisingly easy and it turned out really well!

I paired the ravioli with our favorite salad: Bacon Spinach Salad, which I made for my first-ever blog post. I’m reposting the recipe here to showcase it with better photography. Both the brown-butter sauce and salad are based on a recipe by Rachel Ray. The homemade ravioli was based on this recipe, by The Apron Caper— but per usual, I changed it.

Homemade Mushroom Ravioli — print this recipe

Step 1: Saute 1 chopped onion and 1 tbsp minced garlic in 1 tbsp olive oil. Then add 16 oz sliced crimini mushrooms and season with salt and pepper. Add 1/4 cup red wine and reduce. Remove from heat once mushrooms have reduced in size by about half. Drain any remaining liquid.

Step 2: Once mushroom mixture is completely cool add 1/2 cup ricotta cheese. Refrigerate until ready to assemble ravioli.

Step 3: Combine 1 1/4 cups all-purpose flour with 1/2 tsp salt. Pour it onto a board and create a well in the middle– make sure it’s deep. I learned the hard-way what happens if it overflows. Add 2 egg yolks, 2 tbsp olive oil, and 1/4 cup water to the well. Use a fork to combine wet and dry ingredients and form a dough ball. Cover with plastic wrap and set aside for at least an hour.

believe it or not: this is not deep enough...

Mixing...

Step 4: Separate your dough into 4 chunks and roll them out, one at a time. Make them as thin as you can. I don’t have a pasta machine (but totally want one…hint, hint), so I did the best I could with a good old fashioned rolling pin.

Step 5: On half of the sheet of dough, scoop out 1 tbsp of filling every inch or so. Wet your fingers and run them along the edge of the scoops, then fold the other half of the dough over, pressing firmly between each pocket of filling. I do (for some unknown reason…) have a ravioli press which I used to cut out my ravioli, but you could also just use a sharp knife to separate them– make sure that your edges are sealed!

Step 6: Cook the ravioli in Boiling Water for 4 minutes.

Mushroom Ravioli in a Brown Butter Sauce–print this recipe

Step 1: Melt 3 tbsp butter in a pan over medium heat until it begins to brown.

Step 2: Add cooked mushroom ravioli (12-16 oz store bought or homemade, according to the recipe above) to the butter and turn to coat.

Step 3: Drizzle 2 tbsp balsamic vinegar into the pan and allow it to reduce. You will get a nice caramelized glaze on the ravioli.

Step 4: Sprinkle parmesan cheese, to your taste over the ravioli and allow to melt. If desired, add salt and pepper.

Bacon Spinach Salad with Balsamic Dressingprint this recipe

Step 1: Cut 5 strips of bacon into small pieces and cook over medium heat until cooked through. Remove from pan with a slotted spoon and drain on a paper towel.

Step 2: Drain most of the bacon grease from the pan, leaving a thin coat on the bottom. Saute 1 sliced shallot in the remaining drippings.

Step 3: Add 2 tsp sugar to the sauteed shallot and cook for 1 minute, then add 2 tbsp balsamic vinegar to the pan and allow it to thicken. Remove from heat.

Step 4: Sprinkle bacon over a bed of fresh spinach leaves and drizzle with the balsamic dressing

 

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One thought on “Homemade Mushroom Ravioli in a Brown Butter Sauce and Spinach Bacon Salad

  1. Pingback: Here we go again: Spicy Jalepeno Boats « By the (cook)Book

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