Ingredients

The following ingredients have 4 Servings
  • All Our Way pasta dough for ravioli -- or use your favorite pasta dough recipe
  • 18 ounces of fresh cleaned mushrooms chopped - use a combination of crimini (white mushroom, portobellos, shiitake)
  • 1 cup dry white wine or chicken broth (we used dry vermouth)
  • 9 cloves garlic (minced)
  • 3 Tablespoons snipped fresh thyme
  • 3 Tablespoons olive oil
  • 3/4 teaspoon salt
  • 3/8 teaspoon pepper -- don't worry about being exact.
  • 1 cup ricotta cheese
  • 6 Tablespoons grated Parmesan cheese
  • 1 Tablespoon snipped fresh chive

Instruction

  • In a large skillet heat the olive oil. Add the chopped mushrooms, garlic, thyme, salt, pepper and saute until the mushrooms release most of their moisture about 5 minutes. Add the wine or broth and simmer uncovered about 10 to 15 minutes or till mushrooms are tender and no liquid remains.
  • Remove from heat and cool slightly.
  • In a small mixing bowl stir together the mushrooms, ricotta, Parmesan cheese and chives.
  • Set aside until ready to fill the ravioli pockets.
  • Fill the ravioli according to the directions on the Meat and Cheese Filled Ravioli post.
  • You can prepare the ravioli now or freeze*
  • When ready to prepare gently add the frozen ravioli to simmering salted water. Once the ravioli float, they are ready for whatever sauce you like.