Mushroom Ravioli in a Parmesan Cream Sauce
Mushroom ravioli made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special.
Mushroom ravioli made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special.
- salt and pepper
- 1 clove garlic
- 1 tbsp olive oil
- 1 pinch nutmeg
- 1 sprig thyme
- 1/2 tbsp olive oil
- salt and pepper (to season)
- 2 shallots (finely chopped)
- 2 tbsp parmesan (freshly grated)
- 1 batch homemade pasta dough
- 17.5 oz (500g) chestnut mushrooms (crimini) ( sliced)
- 1 tbsp ricotta
- 1 cup (250ml) double cream ((heavy cream))
- 2 tbsp parmesan (freshly grated )
- Carbohydrate 1.47931624983299 g
- Cholesterol 1.19156249899271 mg
- Fat 1.71916812528573 g
- Fiber 0.294699995517731 g
- Protein 0.658413124629903 g
- Saturated Fat 0.451349062414849 g
- Serving Size 1 1 -6 serving (132g)
- Sodium 23.9941432251159 mg
- Sugar 1.18461625431525 g
- Trans Fat 0.0876690625014081 g
- Calories 23 calories
Step-by-step
- Ingredients : salt and pepper, 1 clove garlic, 1 tbsp olive oil, 1 pinch nutmeg, 1 sprig thyme, 1/2 tbsp olive oil, salt and pepper (to season), 2 shallots (finely chopped), 2 tbsp parmesan (freshly grated), 1 batch homemade pasta dough, 17.5 oz (500g) chestnut mushrooms (crimini) ( sliced), 1 tbsp ricotta, 1 cup (250ml) double cream ((heavy cream)), 2 tbsp parmesan (freshly grated )
Undersaturating the pasta dough or leaving trapped air pockets inside the filling causes fresh ravioli to burst open the moment they hit boiling water. Professional kitchens prevent this disaster by firmly pressing around the filling mound from the center outward to expel every micro-pocket of air before crimping the edges with a fluted wheel. Rolling the fresh dough to setting number six on a standard pasta machine yields sheets thin enough to cook evenly in precisely three minutes yet sturdy enough to contain the dense mushroom pate.
Sautéing the chestnut mushrooms until their moisture completely evaporates concentrates the earthy umami compounds required for a balanced filling. Adding a pinch of freshly grated nutmeg cuts through the richness of the ricotta and mushrooms, while fresh thyme leaves introduce subtle herbal notes that keep the palate engaged. Mincing the shallots finely ensures they melt seamlessly into the aromatic base without creating unwanted textural grit in the smooth paste.
Simmering the double cream with crushed garlic cloves infuses the dairy before the parmesan cheese is melted into the pan off the direct heat to prevent separation. Heavy cream with a butterfat content around thirty-six to forty percent reduces quickly without curdling when combined with aged hard cheeses. Tossing the freshly boiled pasta directly into the warm sauce allows the starches clinging to the noodles to emulsify the fats into a glossy, uniform coating.
Pairing this rich pasta dish with a sharp, acidic green salad dressed in a bright lemon vinaigrette cuts through the heavy dairy and earthiness of the mushrooms. Bitter greens like arugula or radicchio provide the necessary contrast to balance the heavy parmesan sauce on the plate.
