These homemade morel mushroom ravioli filled with morel mushrooms, ricotta and parmesan cheese served with a delicious butter-lemon sauce will surely impress guests. The dish has a deep taste of morel mushrooms and you can really feel the umami flavor standing out from both the parmesan and the mushrooms. The ravioli is really nicely complemented by the salty butter sauce and the sourness of the lemon. In addition, it is easy to make if you are comfortable with your pasta technique. The ravioli can be made in advance and cooked just before serving. Dried morel mushrooms are available all year round in most supermarkets, and are often preferred by chefs worldwide over fresh morels.
Homemade ravioli filled with morel mushrooms and served with lemon-butter sauce
- 150 grams (1 cup) all-purpose flour
- 50 grams (1/3 cup) durum flour
- 2 eggs
- 15 grams (0.50 oz) morel mushrooms, dried
- 1 tablespoon olive oil, extra virgin
- 1 clove garlic
- ½ shallots, finely chopped
- 125 grams (½ cup) of ricotta
- 2 tablespoons parmesan, grated
- Salt and pepper
- 50 grams (3 tablespoons) butter
- ½ tablespoons onions, finely chopped
- 1 small clove garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons parsley, finely chopped
- Salt and pepper
- Parmesan cheese, grated
- Mix all-purpose flour and durum flour and pour it into a wide, deep plate.
- Make a small hole in the middle of the flour and add the eggs in the middle.
- Use a fork to whisk the eggs and then slowly combine with the flour.
- Pour the crumbling dough onto a clean table top and start kneading the dough with your hands. It is very important that the dough is kneaded well, – otherwise it can not be rolled out into pasta. Alternatively – and perhaps even better – all ingredients can be processed in a mixer for approx. 10 minutes.
- Wrap the pasta dough in plastic wrap and let it rest for 30 minutes.
- In a plastic container or plastic bag, soak the dried morels in 1 deciliter (0,4 cup) of cold water for 1 hour. Stir along the way (approx. every 15 minutes). Discard the remaining morel water.
- In a pan over medium high heat, sauté the shallots and garlic in olive oil for approx. 2 minutes.
- Lower the temperature and add the morels. Make sure they do not take on color. Let the morels cook for about 5 minutes.
- Add salt and freshly ground pepper. Allow the morels to cool and then put them in a food processor along with the ricotta and parmesan. Blend until the mixture gets a pâté-like structure.
Fill the ravioli
- Roll out the pasta on a table top sprinkled with flour. Cut the dough into squares that fit the size of the ravioli maker. Place a teaspoon of morel filling on a layer of pasta dough and place another layer of pasta dough on top. Now put the ravioli maker over the dough and press it down. Remove excess dough around the ravioli maker.
- Put the finished ravioli in the freezer for 15 minutes before cooking for 6-8 minutes in salted boiling water. You know when they are finished when the ravioli floats on the surface.
- In a pan over medium-high heat, saute onion and garlic in butter. Add the lemon juice and parsley and let simmer for 3 minutes. Season with salt and freshly ground pepper.
- Serve the ravioli with lemon-butter sauce, finely chopped parsley and grated parmesan.