Shiitake Mushroom Ravioli

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yesterdays weather was exactly what you think of when you think of Autumn,, Cool, rainy, windy, dark, and dreary.. A perfect day to make something delicious in the kitchen..
Our shiitake mushrooms logs produced and abundance of mushrooms last week. We "shocked them" ( which is soaking them to force them to fruit) but they were not ready in time to sell at the market, but alas, the day after ( I think the cooler weather takes them longer to full open)

So anyhow, here I am with all these mushrooms; these delicious, healthy , nutrient dense, vitamin packed mushrooms ....I've canned enough for winter, I've dehydrated some in the sun oven, and still had quite a few left... what to do? I came across a few different recipes for mushroom ravioli. I looked at a few recipes, and then do what I Usually do, make  up my  own version ;)

*** See recipe at the bottom of the page







We ended the day with a fire in the Cookstove to take the chill out of the air.
Full bellies, warm house,, feeling grateful..
Our pup was pretty content too ;)



Shiitake Ravioli

Dough

3 Cups Flour
4 eggs
2 Tbsp Olive Oil

Add eggs;one at a time to flour. most recipes said to use a dough hook, but I just used a fork.
Add olive oil.. mix and gather with hands to form into a ball. Wrap up in plastic and let rest for 30 minutes ( on counter)


Filling
15 oz Ricotta cheese
5 oz mozzarella
2 eggs
 approx. 2 cups sliced or diced Shiitake mushrooms


in a bowl mix ricotta cheese, Mozzarella Cheese, and eggs.

Sautee Shiitake Mushrooms in butter for about 10 minutes on low


Roll your dough out until it is about 1/8th inch thick, or thinner.. Its tricky, you don't want the dough to thick or you will have meaty ravioli but you don't want it too thin so they break and you have filling in your water when boiling them ....
Better to err on the side of caution and not roll them out to thin...

You will need some sort of circular cookie cutter, to cut the dough once it rolled out. I use one that is about 3" in diameter. I cut then roll out the dough a little more.

Place a tsp or so of filling in the center and then a tiny dollop of mushrooms on top.. Place another piece of dough on top..Start on one side and gently seal the the pasta all the way around..push down sides,, then take a knife and cut off access dough( forming a square shape) you can push down on the edged with a fork to seal better and it looks pretty :)
This takes some practice, but you will get the hang of it.;)


Place raviolis in boiling water and boil about 10 minutes. Serve with your favorite pasta sauce.

enjoy!