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Homemade ravioli filled with morel mushrooms and served with lemon-butter sauce

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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dinner
Servings 4

Ingredients
  

Pasta dough

  • 150 grams (1 cup) all-purpose flour
  • 50 grams (1/3 cup) durum flour
  • 2 eggs

Ravioli filling

  • 15 grams (0.50 oz) morel mushrooms dried, or 150 grams fresh (5 oz)
  • 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

Lemon-butter sauce

  • 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

Extras

  • Parmesan cheese, grated

Instructions

Pasta dough

  • 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. If the dough is too tough, add a bit of water.
  • Wrap the pasta dough in plastic wrap and let it rest for 30 minutes.

Filling

  • Skip this step if you are using fresh morel mushrooms.
    In a plastic container or plastic bag, soak the dried morels in 1 deciliter (0,4 cup) of cold water for about 30 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. 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.
  • Place the finished ravioli in the freezer for 15 minutes before cooking them for 6-8 minutes in salted boiling water. You know when they are finished when the ravioli floats on the surface.

Lemon-butter sauce

  • 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.

Serving

  • Serve the ravioli with lemon-butter sauce, finely chopped parsley and grated parmesan.

Notes

The ravioli can stay in the fridge for 1-2 days.
Keyword lemon, morel mushrooms, pasta, sauce