Porcini Mushroom Ravioli

KitchenAid mixers and attachments for the win! Seriously, my new pasta attachment made this recipe really easy. When you go through the instructions it feels like a lot, but really, the mixer is doing most of the work, and the time commitment includes letting the dough rest for 30 minutes.


Porcini Mushroom Ravioli

Sources: My Little Kitchen | Global Grub

Makes: 2 dozen or so (depending on how well you manage the dough)

Time: 1+ hrs


Gear

KitchenAid stand mixer

KitchenAid pasta roller attachment

Ravioli stamp


Ingredients


Dough

2 large eggs

1 3/4 cups semolina flour

1 tsp truffle-infused oil

1/2 tsp salt

5-6 tbsp water

All purpose flower for dusting


Filling

1 small bag dried porcini #mushrooms

1 tbsp EVO

1/2 medium red onion, minced

2 cloves garlic, minched

1/2 tsp salt

1/4 tsp pepper

2/3 cup ricotta

1/2 cup shredded Parmesan cheese


To Serve

Vegan butter

Fresh basil

Pine nuts

Additional shredded Parmesan

Garlic powder


Instructions

Chop the mushrooms and hydrate them in warm water. This will take about 20 min. While they hydrate, work on the dough.


Adds eggs, water, flour and salt to the bowl of a stand mixer. Using the flat beater attachment, beat for 30 to 60 seconds on speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 tablespoon increments. I ended up using 6.


Remove flat beater and change with the dough hook. Knead for 2 minutes on speed 2. Remove the dough and knead by hand for 2 minutes. Allow the dough to rest covered for 20 to 30 minutes.


While the dough rests, worth on the filling. In a small saucepan, heat 1 tbsp of EVO over medium heat. Add onion and saute for 1-2 minutes. Then add garlic, mushrooms, and S&P. Add cook another 3 minutes. Remove from heat and let cool a bit before adding to a bowl and combining with the cheeses.


Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Add flour to both sides as needed during this process.


Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.


Lay out one sheet of dough, and in two rows, add 12 or so servings of filling (1 tsp at a time). Once the filling is on the dough, wet the dough around the filling. Now add a second sheet on top. Get the ravioli stamp and get to cutting your ravioli.


When all the ravioli is cut, add to a large pot of boiling water and cook for 3-5 minutes. Serve however you want, but we went ahead and put a skillet on medium heat. Then added pinenuts and toasted them for 2 minutes. Then we added 1 tbsp of vegan butter, the cooked ravioli, and basil and cooked another 2 minutes or so. Then added a bit of garlic powder and cooked another minute. Then we turned off the heat, and sprinkled more Parmesan on top. And then we devoured the meal!

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