Recipe of Super Quick Mixed Mushroom and Provolone Ravioli

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a distinctive dish, Mixed Mushroom and Provolone Ravioli. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Mixed Mushroom and Provolone Ravioli Recipe. Steve cooks the perfect starter for Valentine's Day. Mushroom Ravioli with a creamy mushroom sauce.

You can cook Mixed Mushroom and Provolone Ravioli using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mixed Mushroom and Provolone Ravioli

1. Take 1 clove of 4 garlic minced.
2. Prepare 1 each of 2 portobello mushrooms finely diced.
3. Take 1 each of 2 shiitake mushrooms finely diced.
4. It’s 1 each of 2 white mushrooms finely diced.
5. It’s 1 each of 2 chanterelle mushrooms finely diced.
6. Make ready 1 oz of 2 oz of shredded provolone.
7. Make ready 1 pinch of 2 pinches of salt.
8. Make ready 1 pinch of 3 pinches of pepper coarsely ground.
9. Take 1 cup of 2 cups flour.
10. Make ready 1 each of 3 eggs.
11. You need 1 tsp of 2 teaspoons butter.

Add semolina and salt to your mixer, and run briefly to combine.Add flours, and mix with your dough hook attached.Ravioli pasta is smothered in a creamy, savory, Parmesan cheese and basil sauce mixed with buttery mushrooms and topped with toasted pine nuts.You may never use store bought sauce again.

Mixed Mushroom and Provolone Ravioli step by step

1. In a medium sized bowl combine 2cups flour with 1 pinch of salt. Make a small well in center of flour and add 3 eggs. Mix ingredients together until it looks like a crumbly dough. Flour your flat work space lightly so dough doesn't stick. Take dough from bowl and begin to kneed it till no Flour can be seen in dough mixture. Wrap in cling film tightly and refrigerate for a minimum of one hour. Roll dough into paper thin sheet and fill with sautéed mushroom mixture..
2. Finely dice mushrooms and garlic. Sauté in butter add salt and pepper to taste. Allow mixture to cool. Add shredded provolone cheese and mix well..
3. Place mushroom filling on rolled dough about an inch apart from each other. Use water to moisten dough around filling. Only use filling on half of the dough as you are going to fold dough over to encase the filling. Press firmly but avoid tearing the dough. Use a sharp knife or round cutter to shape your ravioli..
4. In a medium sized sauce pot bring water to boil add a pinch of salt to season your water. Add ravioli one at a time and cook for four minutes. Remove from water and garnish with basil pesto and green onion..

That's all I have to say about these.You are going to want help when you make these.Whisk together water, olive oil, and eggs.

Sprinkled some Montreal steak seasoning on the patties.Grated very good provolone and topped the hot patties so the cheese melted on its own.Martha and her young friend Alex Connolly made this delectable version of ravioli.A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish.To complement the filling, a delicate..