Mushroom Stuffed Ravioli with Burnt Butter Sauce
Servings: 4 | Cuisine: Italian | Course: Dinner | Diet: Vegetarian
Experience the delightful combination of delicate homemade ravioli, packed with a savory mushroom filling and dressed in a luxurious burnt butter sauce. This Mushroom Stuffed Ravioli with Burnt Butter Sauce is a perfect dish for an intimate dinner or special occasion. The creamy filling, complemented by the rich, nutty flavor of the burnt butter, makes for an unforgettable Italian feast.
Ingredients
| For the Ravioli Dough | |
|---|---|
| Extra Virgin Olive Oil | 1 teaspoon |
| Water | 1 ½ tablespoons (or more if needed) |
| Whole Eggs | 2 |
| All Purpose Flour (Maida) | 2 cups |
| Salt | ¼ teaspoon |
| For the Mushroom Filling | |
|---|---|
| Extra Virgin Olive Oil | 1 teaspoon |
| Garlic (minced) | 2-3 cloves |
| Onion (chopped) | ½ medium onion |
| Button Mushrooms (coarsely chopped) | 4-5 mushrooms |
| Britannia Cream Cheese | 3 teaspoons |
| Parmesan Cheese (grated) | ⅓ cup |
| Mozzarella Cheese (grated) | ½ cup |
| Spinach (chopped) | ½ cup |
| Chives (chopped) | 1 tablespoon |
| Parsley Leaves (chopped) | 1 tablespoon |
| Cayenne Pepper | ½ teaspoon |
| Salt | To taste |
| Black Pepper Powder | To taste |
| For the Egg Wash | |
|---|---|
| Egg White | 1, beaten |
| For the Burnt Butter Sauce | |
|---|---|
| Butter | 5 tablespoons |
| Basil Leaves (finely chopped) | 5 leaves |
| Garlic (finely chopped) | 5 cloves |
| Salt | To taste |
| Black Pepper Powder | To taste |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Instructions
For the Ravioli Dough
- In a mixing bowl, combine 1 teaspoon of olive oil, 1 ½ tablespoons of water, and the whole eggs. Mix thoroughly until well combined. Set the mixture aside.
- In a separate bowl, place the flour and salt. Create a well in the center of the flour, and pour the egg mixture into this well. Gradually mix the flour with the egg mixture until it forms a dough.
- Transfer the dough to a lightly floured surface and knead for 5-10 minutes until smooth and elastic.
- Once the dough is ready, wrap it tightly in plastic wrap and let it rest for about 30 minutes at room temperature.
For the Mushroom Filling
- While the dough is resting, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and chopped onions. Sauté for 2 minutes until the onions are softened.
- Add the chopped mushrooms to the skillet and continue to cook for an additional 10 minutes until the mushrooms are soft and the moisture has evaporated.
- Remove the skillet from heat and let the mushroom mixture cool down.
- In a bowl, beat the cream cheese until it becomes soft. Add the cooled mushroom mixture to the bowl and mix in the grated Parmesan cheese, Mozzarella cheese, chopped spinach, chives, parsley, and cayenne pepper. Season with salt and black pepper to taste. Set the filling aside.
Assembling the Ravioli
- Roll out the rested pasta dough using a pasta roller or a rolling pin, ensuring it is thin but sturdy enough to hold the filling.
- Using a large (about 3.5-3 inch) cookie cutter or a glass, cut out circles of dough.
- Place about 1 tablespoon of the mushroom filling in the center of each dough circle.
- Lightly brush the edges of the dough with the beaten egg white, then place a second piece of dough on top to form the ravioli. Pinch the edges to seal, ensuring no air is trapped inside.
- Cut around the edges again with the cookie cutter to ensure uniform shapes, then gently indent the edges with a fork to create a decorative border.
- Arrange the completed ravioli on a floured baking sheet and repeat with the remaining dough and filling.
Cooking the Ravioli
- Bring a large pot of salted water to a boil over high heat.
- Once boiling, gently drop the raviolis into the water. Cook for 3-4 minutes, or until the ravioli float to the surface, indicating they are cooked through.
- Remove the raviolis with a slotted spoon and set them aside.
For the Burnt Butter Sauce
- While the ravioli is cooking, melt the butter in a large skillet over medium-high heat. Allow the butter to cook for about 4-5 minutes, swirling occasionally, until it turns a rich, golden-brown color, developing a nutty aroma.
- Add the finely chopped garlic to the butter and sauté for another 30 seconds until fragrant.
- Turn off the heat and stir in the chopped basil leaves, salt, and black pepper to taste.
- Gently add the cooked raviolis to the skillet with the burnt butter sauce and toss to coat evenly for about 30 seconds.
Serving
- Serve the Mushroom Stuffed Ravioli with Burnt Butter Sauce immediately, garnished with fresh cheese, a few blistered tomatoes, and an extra drizzle of the sauce.
- Pair with a fresh Pizza Margherita for a perfect Italian-inspired meal.
Additional Tips
- Make-Ahead Tip: You can prepare the ravioli dough and filling a day in advance. Just store them separately in the fridge and assemble them when ready to cook.
- Customization: Feel free to experiment with the filling by adding other ingredients like truffle oil or different herbs for extra flavor.
- For a Crispier Touch: If you prefer a slight crunch, sauté the cooked raviolis in the burnt butter sauce for an additional 1-2 minutes until the edges of the ravioli crisp up.
This Mushroom Stuffed Ravioli with Burnt Butter Sauce is an indulgent, restaurant-quality dish that will impress any guest or family member. Its rich flavors and silky textures make it a memorable meal perfect for any occasion. Enjoy the Italian culinary experience at home with this mouthwatering recipe!
