Mushroom and Pine Nut Ravioli
I was just looking in our freezer and found a bag of these tasty gems from way back over a month ago. Don’t let the fact that’ve been there so long lead you to believe that they are gross. In fact, it’s the opposite–I feel like I’m saving them for a special occasion because they’re just THAT good. Okay, come on Lindsey, eat the damn raviolis. Seriously. Who understands my obsession to save certain food for “special occasions”?
If you remember our last ravioli adventure, the filling was perfect but the dough was too thick. But now we have a pasta roller (and not to mention a handy dandy ravioli stamp Frank bought me for Christmas!), and we have a great pasta dough recipe, so we embarked on making this amazing little raviolis on a wonderful relaxing weekend.
I guess mushroom ravioli isn’t too exciting, but when you saute those mushrooms in port before adding them to the filling, it’s a whole new taste revelation! And toasted pine nuts really make these dough pockets something special. We served them with a sage cream sauce, which was nothing more than a little butter and cream boiled down with sage leaves. But these would be just as nice with some browned butter sauce and balsamic, or even your favorite tomato sauce. Agh, my mouth is watering just thinking of the mushrooms!
Mushroom and Pine Nut Ravioli
(recipe inspired by Bakespace)
Making raviolis can be a little tricky, and I’m not going to go into much detail here on how to do it. I suggest you check out this excellent post on Annie’s Eats all about rolling out pasta dough and assembling ravioli. It’s extremely helpful, and we even use her pasta dough recipe here.
Also, these raviolis flash freeze very well. If you have any leftovers, or even have any scraps of pasta you’d like to save for later, place them flat on a cookie sheet and freeze, then transfer to a plastic bag and store in the freezer. You can use the scrap dough pieces in soups or anything you want–I highly recommend saving them as you will have a lot left over!
1 tbsp olive oil
15 baby portabella mushrooms, roughly chopped
1 1/2 tbsp port wine, or any red wine or your choice
salt and pepper
1/4 cup of pine nuts, toasted
1 tbsp fresh sage, chopped
1/2 tbsp fresh thyme, roughly chopped
1/3 cup Parmesan cheese
1/4 cup ricotta cheese
Prepared pasta dough (we used the one from Annie’s Eats here)
Heat the olive oil in a saute pan over medium heat. Once hot, add the mushrooms and cook a few minutes until tender. Add the wine and continue to cook until it has all been absorbed into the mushrooms. Season with salt and pepper to taste.
Transfer the mushrooms to a mixing bowl and add the pine nuts, herbs, and cheeses. Stir together.* Season with more salt and pepper. Adjust taste with more cheese if needed.
Roll the pasta dough into strips. A pasta roller is not necessary, but makes things easier. If using a pasta roller, roll as thin as possible, at least to setting 6. Place two strips side by side. Spoon filling in dots in a row and cover using the 2nd strip of dough. Press air out of raviolis and then cut and seal in any way you desire. Place finished raviolis on a lightly floured cookie sheet.
Once all raviolis have been assembled, bring a large pot of water to a boil. Salt the water liberally! Place all of the raviolis in the boiling water and cook for 3-4 minutes until done. Drain the raviolis and serve with sauce of your choosing.
*If you would like a smoother filling, feel free to combine the ingredients in a food processor instead.