Homemade Ravioli - Mushroom Stuffing

Mushroom Stuffed Ravioli in Roasted Bell Pepper Pasta with Creamy White Wine Sauce

Pasta Ingredients:

    4          Red bell peppers

                Normal pasta ingredients (egg, flour, water, etc.)

1) Roast/char the peppers on an open flame until blackened entirely (the more completely blackened, the easier it will be to de-skin the peppers).

2) Place the roasted peppers in a bowl and cover with saran wrap; this will steam the peppers in their own skin.

3) After about 20 minutes, remove the peppers and, under cold water, peel/de-skin the peppers. 

4) Chop the peppers and add them to a food processor. Puree same.

5) Incorporate the bell pepper puree to the pasta in place of some of the water and make the pasta as you normally would.

Stuffing Ingredients:

• 4 ounces  fresh mushrooms, finely chopped (I used Cremini and Enoki)
• 1 tablespoon  olive oil
• 1 tablespoon  snipped fresh Italian (flat-leaf) parsley
• 1 clove garlic, minced
• 1/4 teaspoon  salt
• 1/8 teaspoon  ground black pepper
• 1 egg yolk, lightly beaten
• 1/2 cup  ricotta cheese

1) Add chopped mushrooms to hot olive oil in a medium saute pan. Cook about 5 minutes or until the liquid from the mushrooms has evaporated. 

                                

2) Add the parsley and garlic. Cook and stir for another minute.

3) Remove from heat and season with salt and pepper.

4) In a medium bowl, combine the yolk, ricotta, and mushroom mixture. Mix well and cover. Chill until needed to stuff pasta.

White Wine Sauce Ingredients:

• 2 tablespoons  finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons  butter
• 1 tablespoon  all-purpose flour
• 1/2 teaspoon  salt
• 1/8 teaspoon  ground black pepper
• 1 1/4 cups  whipping cream
• 1/2 cup  dry white wine
• 1/2 cup  shredded or crumbled Pecorino Romano, Parmesan, Asiago, Gorgonzola, and/or provolone cheese
• 2 tablespoons  snipped fresh Italian (flat-leaf) parsley
• 2 tablespoons  snipped fresh basil or chives or 1 tablespoon snipped fresh sage, thyme, oregano, or rosemary

1) In a sauce pan (small or medium), cook the onion and garlic in hot butter over medium heat for 4 minutes, stirring occassionally.

2) Stir in the flour, salt and pepper.

3) Add the cream and white wine at the same time. Cook and stir until thick and bubbly.

4) Add the cheese (we used like 4 different cheeses, get creative). Cook and stir for another minute.

5) Stir in the parsley and basil.

Final Steps:

1) Finally, put the stuffing in the dough, ravioli style.

2) Cover with white wine sauce and serve (two types of ravioli shown, green recipe to come!).