Ricotta e Funghi Ravioli
This recipe originates from the region of Tuscany, where farm-to-table ingredients are used with artisan sheep's milk ricotta to create a delicate ravioli. The filling, a creamy blend of sautéed mushrooms, onions, garlic, whipped ricotta, Pecorino, and parsley, is placed in delicate squares of fresh egg pasta squares. The ravioli are cooked in boiling salted water for a few minutes, drained, then tossed in a fragrant aromatic oil infused with garlic, mint, sage, rosemary, and thyme. Once plated, they are garnished with grated Pecorino cheese. Often called the farmers' ravioli, this recipe captures the essence of rustic Italian cooking, delivering a taste of Tuscany's idyllic countryside in every bite.
- 350 grams Fresh Egg Pasta
- 200 grams Mushrooms
- 30 grams Onions (chopped)
- 1/2 clove Garlic
- 150 grams Ricotta (preferably of sheep)
- 1 Egg
- 20 grams Pecorino (grated)
- Parsley (chopped)
- Salt & Black Pepper (to taste)
- Extra Virgin Olive Oil
- Herbs (garlic, mint, sage, rosemary, thyme)
- Pecorino cheese (grated)
Wash the mushrooms and dice them. Heat olive oil in a pan and sauté the mushrooms, chopped onion, garlic, salt and pepper. Take off the heat and stir in the ricotta and the egg, Pecorino, and parsley. Salt and pepper to taste.
Roll out the fresh pasta and cut squares of approximately 5cm by 5cm. Spoon some filling in the centre of each square. Close each individual square by pulling the four corners up around the filling and pinching them shut together. In this way, they should look like little sacks made of pasta.
Cook the pasta in abundantly salted water until they rise to the surface. Remove from heat, drain, and toss for minute in a heated frying pan with oil and the chopped herbs.