Raviolis stuffed with Mushrooms and Potatoes

Raviolis Stuffed with Mushrooms and Potatoes Recipe from Italy

Region / culture: Italy | Preparation time: 45 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Raviolis stuffed with mushrooms and potatoes is a delicious and hearty dish that combines the earthy flavors of mushrooms with the creamy texture of potatoes. This recipe is perfect for a special occasion or a cozy night in.

History

Raviolis have been a popular dish in Italian cuisine for centuries. The combination of pasta filled with a savory filling has been a staple in Italian households for generations. This particular recipe adds a unique twist by incorporating mushrooms and potatoes into the filling, creating a rich and flavorful dish.

Ingredients

1 baking potato, peeled and cut into 6 pieces
0.25 lb (113 g) mascarpone cheese or sour cream
6 whole peeled garlic cloves
6 tbsp unsalted butter
0.5 lb (227 g) mixture of domestic and wild mushrooms, finely chopped
1 peeled shallot
1 tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
8 large eggs
16 fresh pasta sheets, 5 x 5 inches
2 peeled shallots
0.25 tsp hot red pepper flakes
8 tomatoes, peeled, seeded and cut
0.25 cup small basil leaves
8 thin slices pancetta or prosciutto (optional)
0.25 cup grated parmesan cheese
8 sprigs italian parsley
sea salt, to taste
black pepper, to taste

How to prepare

Put the potato and garlic into a pot and cover with water. Simmer until the potatoes are fork tender.
Drain and push through a sieve or food mill while still warm.
Beat in the mascarpone cheese or sour cream.
Finely chop the shallot.
Melt 0.25 cup of butter in a sauté pan, add the shallot and fry for several minutes.
Sauté the mushrooms until tender and dry.
Season well with salt and pepper.
Mix the mushrooms with the potatoes. Add the chopped parsley and thyme. Allow to cool.
Beat one of the eggs with 1 tbsp of water to form an egg wash.
Brush the edges of a sheet of pasta with the egg wash.
Place several tablespoons of the mushroom mixture into the center of the pasta. Make a well in the mixture.
Crack an egg into a small cup. Pour the yolk and half of the white into the well.
Season with salt and pepper. Cover with a second sheet of pasta and push out as much air as possible. Set on a flour-dusted tea towel while you make the rest of the raviolis.
Thinly slice 2 shallots.
Heat the remaining butter in a small pan.
When the foam subsides, add the shallots, season with salt and pepper, and cook until tender.
Add the hot red pepper flakes, tomatoes, and basil and cook for 2 minutes.
Season with salt. Keep warm.
Preheat the oven to 350°F (177°C).
Lay the pancetta slices on a sheet pan and bake until they just begin to brown and crisp. Keep warm.
Bring 5 qt (4.73 liters) of water to a boil. Season with salt.
Slide the raviolis into the simmering water gently.
Continue stirring for several more minutes, or until done. Raviolis will float when done, and yolks will remain runny.
Remove the raviolis with a slotted spoon, or drain in a colander and serve several per person.
Divide the tomatoes as a topping for the raviolis and add pancetta or prosciutto slices.
Sprinkle with cheese. Garnish with parsley sprigs and serve immediately.
Enjoy.

Variations

Add cooked spinach or kale to the filling for added nutrients.
Use different types of mushrooms, such as shiitake or oyster mushrooms, for a unique flavor profile.
Top the raviolis with a creamy Alfredo sauce or a simple tomato sauce for a different twist.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are fork tender to ensure a smooth and creamy filling.

- When sautéing the mushrooms, make sure to cook them until they are tender and dry to prevent the filling from becoming too watery.

- Use fresh pasta sheets for the best texture and flavor in your raviolis.

- Be gentle when handling the raviolis to prevent them from breaking open during cooking.

- Serve the raviolis immediately after cooking to enjoy them at their best.

Serving Suggestions

Serve the raviolis with a side salad or garlic bread for a complete meal.

Cooking Techniques

Boil the raviolis until they float to the surface, indicating that they are cooked through.

- Sauté the mushrooms until they are tender and dry to prevent the filling from becoming too watery.

- Bake the pancetta slices until they are crispy for a delicious topping.

Ingredient Substitutions

Use ricotta cheese or cream cheese instead of sour cream for a different flavor in the filling.

- Substitute different herbs, such as rosemary or sage, for the parsley and thyme.

Make Ahead Tips

You can prepare the mushroom and potato filling ahead of time and assemble the raviolis just before cooking.

Presentation Ideas

Arrange the raviolis on a platter and garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair the raviolis with a glass of red wine, such as a Pinot Noir or Merlot, for a perfect pairing.

Storage and Reheating Instructions

Store any leftover raviolis in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of raviolis stuffed with mushrooms and potatoes contains approximately 350 calories.

Carbohydrates

Each serving of raviolis stuffed with mushrooms and potatoes contains approximately 30 grams of carbohydrates.

Fats

Each serving of raviolis stuffed with mushrooms and potatoes contains approximately 20 grams of fats.

Proteins

Each serving of raviolis stuffed with mushrooms and potatoes contains approximately 15 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin K, potassium, and iron.

Alergens

This recipe contains eggs, dairy, and wheat.

Summary

Raviolis stuffed with mushrooms and potatoes is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It also offers a variety of vitamins and minerals, making it a nutritious meal option.

Summary

Raviolis stuffed with mushrooms and potatoes is a delicious and satisfying dish that is perfect for a special occasion or a cozy night in. With a creamy potato and mushroom filling, topped with a flavorful tomato and pancetta sauce, this dish is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Raviolis stuffed with Mushrooms and Potatoes. It was a chilly autumn day, and I had just returned from a farmers market where I picked up some fresh mushrooms and potatoes. As I was organizing my ingredients in the kitchen, I heard a knock on the door. It was my dear friend Maria, an Italian grandmother who was known for her amazing cooking skills.

Maria had a twinkle in her eye as she handed me a worn piece of paper with a recipe scribbled on it. "This is a family recipe for raviolis that has been passed down for generations," she said. "I thought you might enjoy trying it out."

I was ecstatic! I had always been a fan of Italian cuisine, and the thought of making homemade raviolis from scratch filled me with excitement. Maria stayed with me that afternoon, showing me step by step how to prepare the dough, stuff it with the flavorful mushroom and potato filling, and cook the raviolis to perfection.

As we sat down to enjoy our meal, I marveled at the delicious flavors bursting in my mouth. The earthy mushrooms paired perfectly with the creamy potatoes, and the tender pasta enveloped the filling in a warm embrace. I knew that this recipe would become a staple in my kitchen for years to come.

Over the years, I have made these raviolis countless times, tweaking the recipe here and there to suit my taste. Sometimes I add a touch of garlic for extra flavor, or sprinkle some Parmesan cheese on top for a bit of indulgence. Each time I make them, I think of Maria and the special bond we share through our love of cooking.

One day, my grandson came to visit me in the kitchen while I was preparing a batch of raviolis. He watched with wide eyes as I rolled out the dough, filled it with the mushroom and potato mixture, and shaped each ravioli with care. "Can I help, Grandma?" he asked eagerly.

I smiled at his enthusiasm and handed him a small ball of dough to roll out. Together, we worked side by side, chatting and laughing as we created a delicious meal to share with the family. As we sat down to eat, my grandson beamed with pride at the raviolis he had helped make.

As the years passed, my grandson grew up and moved away to start his own family. But he always remembered our special bond over cooking, and he would often call me for advice on recipes or to share his latest culinary creations. I was proud to see him carrying on the tradition of good food and family togetherness that I had instilled in him.

Now, as I look back on my life filled with memories of delicious meals shared with loved ones, I am grateful for the simple joys that cooking has brought me. The recipe for Raviolis stuffed with Mushrooms and Potatoes will always hold a special place in my heart, reminding me of the day I stumbled upon it and the precious moments I have shared with family and friends over the years. Cooking has a way of bringing people together, creating lasting connections and cherished memories that will never fade. And for that, I am truly thankful.