Nutrition Vegetarian

‘Shroom Shroom’: Homemade Mushroom Ravioli

Thursdays are made for fresh pasta making.  Little Izzie made some fresh egg ravioli this morning that she stuffed with a combo of mushrooms, ricotta, garlic and egg yolk.  She attended a pasta making class a couple of weeks ago which has now come in very handy indeed :).  Topping the ravioli is a lovely pesto made with blitzed pistachios and basil.  Unbelievably good!

 

We are big mushroom lovers in our household, they are a very versatile cooking ingredient especially for plant-based foodies, providing a great alternative to meat in cooking.  They are extremely nutritious, containing the following when cooked:

  1. The mineral selenium which protects the body against tissue-damaging free radicals.
  2. A cup of stir-fried shiitake mushrooms contains potassium, a mineral that is crucial to heart function, muscle contraction, digestive and muscle function.
  3. Cooked mushrooms are low in all forms of unhealthy fats including trans fats and saturated fats.

 

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Fresh Mushroom Ravioli

Serves 2 as an entree 

Ingredients

3 large free-range eggs

2¼ cups all-purpose flour, plus extra for dusting

1/4 cup water

oz fresh white mushrooms, finely chopped

tbsp olive oil

tbsp dried parsley

clove garlic, minced

1/4 tsp salt

Black pepper

egg yolk, lightly beaten

1/2 cup ricotta cheese

 

Method

For the pasta:

  1. Put the eggs and flour into a bowl and stir until you have a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in plastic wrap and rest for 30 minutes.
  2. Flatten one piece of dough by hand, rolled it until it’s about 5mm thin.  You will end up with a large flat piece of very thin dough.
  3. Cut out 2×5 inch rectangles and cut each rectangle in half. (You will end up with about 12-15 pieces of ravioli when ready to cook).
  4. Pipe 1 tsp of mushroom filling on 1 half of the ravioli, then place the other half on top.  Press down around the filling area to seal the ravioli.  Trim into squares.
  5. Cook in boiling water for 6-10 minutes. Serve with your sauce of choice!

 

For the mushroom filling:

  1. In a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated. Add the parsley and garlic; cook and stir for 1 minute. Remove from heat. Sprinkle with salt and pepper.
  2. In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Cover and chill until needed.

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