A fun ravioli shape with a simple mushroom and ricotta filling. It is topped with a light herb & butter sauce.
Ravioli di Stella
- For egg pasta
- 2 c Flour
- 2 Eggs
- For filling:
- 8 oz Pleurotus or Champignon (white button) mushrooms
- 8 oz Ricotta
- 1/2 c Grated Parmesan
- 1 Garlic clove
- Extra virgin olive oil
- For sauce
- 3 tbs Butter
- 1 Rosemary sprigs
- Laurel or sage leaves
- Step 1
Sift the flour, pour on rolling surface, make a crater in the middle, and break the eggs in the center. Start working the eggs into the flour, a small amount at a time. At mid-processing, you should have as much flour as will be absorbed and somewhat flaky dough.
- Step 2 Continue to knead until you get a smooth, pliable ball. Wrap the dough ball in Saran wrap, and leave to stand for half an hour at room temperature. In the meantime, clean the mushrooms with a damp cloth, remove the roots and cut into pieces. Fry a garlic clove, and mushrooms pieces with a pinch of salt. Cook for ten minutes with high heat.
- Step 3 Remove the garlic and transfer mushrooms to a blender, add ricotta cheese, Parmesan cheese, a pinch of salt and pepper. Blend until smooth and somewhat creamy. Roll out the dough (or use a pasta machine), until the dough sheet is almost transparent. Place a bit of filling, adjusting to the size of the star shaped cutter you have chosen. Brush slightly with water around the filling.
- Step 4 Add a top piece of dough, removing as much air as possible.
- Step 5 Cut out the stars. Put aside on a lightly, flour-dusted board. Melt the butter in a frying pan and flavor with rosemary and laurel.
- Step 6 Cook the ravioli in plenty of salted water, as soon as they reach the surface they are ready (it will take 1 to 2 minutes). Transfer them into the frying pan with the herbs and melted butter and mix well.