Cheese Ravioli with Morel Sauce includes instructions for homemade ravioli and a mushroom rich cream morel sauce with fontina cheese.

Cheese Ravioli with Morel Sauce

By Sue Lau | Palatable Pastime

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Cheese Ravioli with Morel Sauce is my recipe of the day with the blogging group Eat the World. We gather on the tenth day of the month at ten a.m. to share a recipe from a different country that we haven’t “been to yet”. This month we’re off to northern Italy. Glad you could join us!

My selection  is for  homemade ravioli with cheese in a creamy mushroom sauce with morel mushrooms and common  white mushrooms with  Fontina and Parmesan cheeses. And of course we start things off with the dough. You could use prepared ravioli but the morels are so special, it would seem an  insult to the culinary world of fungi.

Of course you’ll be rolling that out thin. It will take slightly  less work if you  use a pasta machine. I really like the one that attaches to the Kitchen-Aid mixer. I love my stand mixer- I named mine “Baby” since it is so big and heavy. Have you named yours?

I have been  warned off of lifting more than 5 pounds this month, being in-between cancer surgery and radiation therapy. I haven’t felt well enough to go running amok  anyway. Perhaps you’ve  noticed I’ve been around here a tiny bit less?

Once you  roll out the dough, you  can use a ravioli maker which is a long tray with indentations sort of like divots from playing golf. Then cover with a second sheet, then press together and cut apart.

And of course they should  look like this. Ignore my pileup of extra dough. It will be rolled out again shortly.

Getting Ready to Cook

I  stacked mine  on a cookie sheet in case they wanted to stick, but did not. This kept them handy to  drop  in the pasta pot. Those are boiled until they float. Then are drained and added to the sauce.

There’s the hot tub of deliciousness.  Cook  in batches, leaving some space  between them  in case they  fight like cats and dogs. Watchout for real cats and dogs too. I’ve heard they  love cheese.

Then we make the sauce with morels and button mushrooms. The morels need to  be soaked and drained. Cut in half lengthwise, and soaked and drained again. This will get any sand or hitchhikers out of the mushrooms. I’ve never been so unfortunate to get anything but sand. I  might get weirded ot if I saw something wriggling. But if I did ,I’d rinse it off. They did grow in the wild.

The sauce comes together nicely. Remember not  to boil the sauce when adding cheese.  It causes the proteins in the cheese  to become stringy. Just remember sauce= steaming and no bubbles.

And plated up,  very  rich and creamy. Serve with salad and garlic bread. Maybe tiramisu for dessert.

Eat the World

Northern Italy

• • Palatable Pastime: Cheese Ravioli with Morel Sauce
  • Sneha’s Recipe : Malfatti With Tomato Sauce -Keto
  • A Day in the Life on the Farm: Risotto al Pesce Persico
  • Amy’s Cooking Adventures: Tiramisu

Cheese Ravioli with Morel Sauce

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Cheese Ravioli with Morel Sauce

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Cheese Ravioli with Morel Sauce

Sue Lau

Cheese Ravioli with Morel Sauce includes instructions for homemade ravioli and a mushroom rich cream morel sauce with fontina cheese.

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Prep Time 2 hours hrs

Cook Time 25 minutes mins

Course Main Course, Pasta

Cuisine Italian

Servings 4

Calories 800 kcal

Equipment

• Pasta pot; pasta rolling machine; ravioli form; colander; grater; whisk

Ingredients

  

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Ravioli Dough:

• 2-1/4 cups flour
• 4 large eggs
• 1/2 teaspoon salt
• 1 tablespoon semolina
• 1 tablespoon olive oil

Ravioli Filling:

• 6 ounces ricotta cheese
• 1-1/2 ounces mozzarella cheese grated
• 2 tablespoons Parmesan cheese grated
• pinch nutmeg grated
• 2 teaspoons Italian parsley minced

Egg Wash:

• 1 large egg
• 1 tablespoon water

Morels:

• 1/4 pound morel mushrooms fresh
• 8 ounces white mushrooms
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 ounces dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Cream Sauce:

• 4 tablespoons butter
• 1 tablespoon garlic minced
• 1 cup heavy cream
• 1-1/2 cups Fontina cheese grated
• 1/4 cup Parmesan cheese
• 2 tablespoons Italian parsley chopped

Instructions

 

Prep the Morels:

• These need to be soaked in cold water half hour, then drained. Cut them in half lengthwise and soak again, then drain. Discard any that are disagreeable to you. Prep your other mushrooms, parsley and grate the cheeses.

Prepare Pasta Dough:

• Mix the ravioli dough in a Kitchen-Aid stand mixer fitted with a dough hook. You may adjust moisture by adding pinches of flour if necessary if the dough is too sticky. Knead the dough in the mixer about 10 minutes.
• Shape into a nice dough ball and wrap well with plastic wrap and let rest for one hour.

Work with Pasta:

• Divide the dough into fourths and keep the rest covered with plastic.
• Flatten the dough piece into a flattened disc. Sprinkle wit a little semolina. Then run through the pasta dough machine on the wide setting.
• Fold the dough up into thirds and run through again, repeating this yet another time.
• Then continue running the dough through without folding again, on progressively narrower settings until the dough is transparent enough to see the outline of your hand through.
• Whisk together the egg wash in a small bowl. Divide the dough in two pieces. Lay one flat and brush the top with egg wash. If you have a ravioli maker, you can lay the bottom piece on top of that and use the cavities to aid in filling the pasta. Otherwise, keep the filling in piles not touching.
• Put one teaspoon of filling in the cavities, top with the remaining pasta sheet and press down to seal the pasta. Then cut them apart (a pastry cutter works nice).
• I set my ravioli on a cookie sheet, covered with plastic, to be ready to cook.

Make the Sauce:

• Heat the butter and oil with the garlic until fragrant. Do not burn it. Add the two types of mushrooms, salt and pepper and cook until softened.
• Carefully add the wine (off the heat) the return to the burner and cook until the wine vapes off. Set aside and keep warm.
• Heat the oil and butter with the garlic in a skillet. Add the heavy cream and heat until steaming; do not boil. Add the cheeses, stirring gently to melt. Stir in the parsley and cooked mushrooms. Keep warm.

Cook the Pasta:

• Heat boiling salted water in a pasta pot; drop in ravioli and cook until they float, about 2-3 minutes. Lift out and drain. Keep them separated or lightly oiled so they don't stick together while you cook the others.
• Reheat sauce briefly and serve with ravioli, 4-5 per person.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 800kcalCarbohydrates: 23gProtein: 28gFat: 66gSaturated Fat: 35gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 387mgSodium: 1141mgPotassium: 566mgFiber: 2gSugar: 4gVitamin A: 2256IUVitamin C: 5mgCalcium: 405mgIron: 6mg

Keyword Eat the World, Northern Italian recipes

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Nutrition Facts

Cheese Ravioli with Morel Sauce

Amount Per Serving

Calories 800 Calories from Fat 594

% Daily Value*

Fat 66g102%

Saturated Fat 35g219%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 23g

Cholesterol 387mg129%

Sodium 1141mg50%

Potassium 566mg16%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 4g4%

Protein 28g56%

Vitamin A 2256IU45%

Vitamin C 5mg6%

Calcium 405mg41%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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