Fresh & Dry Pasta, Lesson #2 - The Mushroom Ravioli in Sugo di Crema

Pasta is noodles of different shapes made from unleavened dough of durum wheat flour and can also be made with flour from other cereals or grains. Pasta has become one of the most loved dish around the world, as it is affordable, easy to prepare, versatile food and can be served as an appetizer, salad, starter, main course or even as a dessert.

Depending on what the recipe calls for, pasta are both, in the dried (pasta secca) and fresh (pasta fresca) forms. Fresh pasta is hand-made with eggs and flour, rolled out, cut into desired shapes and cooked. The shelf life of fresh pasta is short, and being delicate, works well with rich cream sauces.

Dry pasta on the other hand is factory made, ready to use and with a longer shelf life. Ingredients like olives, anchovies, chili, ground meat or seafood are best suited with dry pasta.

To learn more about the popular shapes of pasta used in the kitchen, you can go through the introductory lesson - Fresh & Dry Pasta - Taste Italy in Your Plate...

Pasta Recipe of the Day - Mushroom Ravioli in Sugo di Crema

About Mushroom Ravioli in Sugo di Crema

The word ‘Ravioli’ is plural for the Italian word ‘Raviolo’ that means stuffed pasta. Most often, Ravioli are shaped as a round, square or half moon and the fillings here could be anything traditional; however, one could also get creative and change the fillings as per preferred taste and textures.

The traditional mushroom Duxelle is an all-time favourite, where the cream sauce adds to the richness of the simple filling. The sauce and filling complement each other beautifully, thus making it one of the most popular of choices.

This Dish

The cheesy cream sauce paired with fresh ravioli, stuffed with the perfectly seasoned mushroom Duxelle that complement each other, makes this dish a sure winner.

Recipe Card (to serve 4 pax)

Ingredients Quantity
Fresh Pasta Dough
All purpose flour  300 gm
Egg (for dough)  3 pc
Egg (for egg wash) 1 pc
Extra flour for sheeting pasta  as required
Mushroom Filling
Butter  3 tbsp
Onion (brunoise) 3 tbsp
Garlic (minced) 3 tbsp
Button mushroom (chopped)  6 tbsp
Blue Cheese  3 tbsp
Cooking cream  120 ml
Marjoram (chopped)  3 sprig
Parmesan (grated)  5 tsp
Salt & black pepper powder as required
Sugo di Crema
Butter 3 tbsp
Onion (brunoise)  4 tbsp
Cream (cooking)  250 ml
Sage (fresh)  3 sprig
Salt & black pepper powder  as required
Parmesan  3 tsp
For Boiling the Ravioli
Water  3 liters
Olive oil  2 tbsp
Salt  2 tbsp

Method of Cooking

  1. Make the fresh pasta dough by kneading the flour with whole egg, to form strong dough. Rest for 15-20 minutes. Sheet and use as desired.
  2. To make the mushroom Duxelle filling, melt butter in a sauté pan and add chopped onion and garlic. Sweat until translucent.
  3. Add chopped mushroom and cook on a low heat till all the moisture evaporates.
  4. Add cream, marjoram and reduce till the mixture is thick.
  5. Add blue cheese and Parmesan; take off the heat, season as required and set aside.
  6. In a sauce pan, melt butter and sweat onions.
  7. Add cream and reduce till thick. Add sage and reduce to coating consistency.
  8. Adjust seasoning as required, finish with grated Parmesan and take off the heat.

Making the Ravioli

  1. Using a pasta machine, flatten the dough out a little and pass it through the thickest attachment in the pasta machine. After it rolls out, fold it over itself and pass through the machine again. After doing this three times change the attachment to a thinner one and pass through a couple of times before you change the attachment. At each stage use as much flour as required to ensure that the pasta sheet does not stick.
  2. Brush off the excess flour from the sheet of pasta., give the sheet an egg wash and spoon the cooled mixture placing them in heaps 2-3 inches apart.
  3. Fold the other half over the spooned mixture and seal by pressing down in between the heaps.
  4. Make sure the edges are sealed completely or else the mixture will break out of the ravioli when cooking.
  5. Cut them into squares.
  6. Half fill water in a stock pot and bring to boil, add salt.
  7. Drop the in ravioli in to the salted boiling water.
  8. Cook until al dente, drain and immediately toss in sauce.