# Mushroom Ravioli

<div data-en-clipboard="true" data-pm-slice="1 1 []" id="bkmrk-filling-source%3A-seri">**Filling Source:** [Serious Eats ](https://www.seriouseats.com/recipes/2015/02/mushroom-tortellini-recipe.html)</div><div id="bkmrk-pasta-source%3A-pasta%2C">**Pasta Source:** *Pasta*, Food &amp; Wine Books, 3-egg pasta recipe, pp. 11  
**Modified By:** Michael D'Attilo, Heather Hayden  
  
</div><div id="bkmrk-yield%3A-makes-%7E6-doze">**Yield:** Makes ~6 dozen Ravioli  
  
</div><div id="bkmrk-dough">**Dough**</div><div id="bkmrk-%28requires-%7E2-recipes">*(Requires ~2 recipes(?) for 1 filling recipe)*</div><div id="bkmrk-1-1%2F4-cup-all-purpos">1 1/4 cup all purpose flour</div><div id="bkmrk-1%2F2-cup-%2B-2-tbsp-sem">1/2 cup + 2 tbsp semolina flour (3/4 cup if using machine)</div><div id="bkmrk-3-eggs">3 eggs</div><div id="bkmrk-"></div>1. <div>Put flour and eggs in a large food processor. Process the dough until it forms a ball, about 45 seconds.  
      
    a. If the dough comes together in a sticky mass in just a few seconds, it is too moist. Pull the dough into several pieces, sprinkle with about 2 tbsp flour, and process another 30 seconds.  
      
    b. If the dough forms large crumbs and does not come together in a mass, press some of the crumbs together. If they stick, the dough is the right consistency. If they are small and dry, add a few tsp beaten egg or water. Process again for 30 seconds.  
      
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2. <div>Transfer the dough to a work surface and knead for ~5 seconds. If rolling by hand, dust with flour, cover with plastic wrap, and let rest for 30 minutes. If using machine, dough can be rolled immediately.  
      
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3. <div>Roll pasta dough to 1/16 inch thickness. Press, fill, and roll ravioli using ravioli mold.</div>

<div id="bkmrk-filling">**Filling**</div><div id="bkmrk-5-oz-shiitake-mushro">5 oz shiitake mushrooms, cleaned and trimmed</div><div id="bkmrk-5-oz-cremini-mushroo">5 oz cremini mushrooms, cleaned and trimmed</div><div id="bkmrk-5-oz-oyster-mushroom">5 oz oyster mushrooms, cleaned and trimmed  
  
</div><div id="bkmrk-2-1%2F2-tbsp-unsalted-">2 1/2 tbsp unsalted butter</div><div id="bkmrk-2-small-shallots%2C-fi">2 small shallots, finely minced (about 1/4 cup)</div><div id="bkmrk-3-medium-cloves-garl">3 medium cloves garlic, minced (about 1 tablespoon)</div><div id="bkmrk-1-teaspoon-fresh-thy">1 teaspoon fresh thyme leaves, minced</div><div id="bkmrk-%7E1%2F4-tsp-salt">~1/4 tsp salt</div><div id="bkmrk-%7E1%2F8-tsp-black-peppe">~1/8 tsp black pepper  
  
</div><div id="bkmrk-1%2F2-cup-dry-red-wine">1/2 cup dry red wine</div><div id="bkmrk-1-teaspoon-worcester">1 teaspoon Worcestershire sauce  
  
</div><div id="bkmrk-1.5-oz-parmesan-chee">1.5 oz Parmesan cheese (about 1 cup)  
  
</div><div id="bkmrk-instructions">*Instructions*</div>1. <div>Place mushrooms in the work bowl of a food processor. Pulse until chopped into pieces no larger than 1/4 inch, 8 to 10 short pulses.</div>
2. <div>Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, 3 to 5 minutes. Add shallots, garlic, and thyme and season with salt and pepper. Reduce heat to medium low and continue cooking, stirring frequently, until mixture is dry and starting to brown, 15 to 20 minutes.</div>
3. <div>Add red wine and Worcesterhire sauce. Increase heat to high and cook, stirring, until no visible liquid remains, approximately 1 minute. Remove from heat and stir in Parmesan cheese. Season to taste with salt and pepper. Transfer mixture to a food processor or blender and process until smooth. Transfer to a plate and spread into a thin layer. Transfer to refrigerator to cool completely.</div>
4. <div>Fill and roll ravioli using ravioli mold.  
      
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<div id="bkmrk-cost-breakdown%3A">**Cost Breakdown:**</div><table id="bkmrk-5oz-shiitake-%246.00%2Fl" style="width: 260px;" width="260px"><colgroup><col style="width: 130px;"></col><col style="width: 130px;"></col></colgroup><tbody><tr><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>5oz shiitake</div></td><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>$6.00/lb</div></td></tr><tr><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>5oz cremini</div></td><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>$4.00/lb</div></td></tr><tr><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>5oz oyster</div></td><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>$4.00/5oz</div></td></tr><tr><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>2 shallots</div></td><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div></div></td></tr><tr><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>3 cloves garlic</div></td><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div></div></td></tr><tr><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>1 tsp thyme</div></td><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div></div></td></tr><tr><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>6 eggs</div></td><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div></div></td></tr><tr><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>1/2 c red wine</div></td><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div></div></td></tr><tr><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>1.5 oz parm</div></td><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div></div></td></tr><tr><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>2.5 c flour</div></td><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div></div></td></tr><tr><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div>.75 c semolina</div></td><td data-colwidth="130" style="padding: 10px; border: 1px solid #ccc;"><div></div></td></tr></tbody></table>

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<div id="bkmrk-nutrition-breakdown">**Nutrition Breakdown** </div><table id="bkmrk-serving-size%3A-1-ravi" style="width: 503px;" width="503px"><colgroup><col style="width: 161px;"></col><col style="width: 167px;"></col><col style="width: 175px;"></col></colgroup><tbody><tr><td data-colwidth="161" style="padding: 10px; border: 1px solid #ccc;"><div>Serving Size: 1 Ravioli</div><div></div><div>Calories: 44</div><div>Total Fat: 1g</div><div>Cholesterol: 15mg</div><div>Sodium: 29mg</div><div>Total Carbohydrate: 6.3g</div><div> Dietary Fiber: 0.5g</div><div> Total Sugars: 0.2g</div><div>Protein: 2g</div><div></div><div>Vitamin D: 2mcg</div><div>Calcium: 9mg</div><div>Iron: 1mg</div><div>Potassium: 29mg</div></td><td data-colwidth="167" style="padding: 10px; border: 1px solid #ccc;"><div>Serving Size: 1 Dozen</div><div></div><div>Calories: 523</div><div>Total Fat: 11.5g</div><div>Cholesterol: 181mg</div><div>Sodium: 346mg</div><div>Total Carbohydrate: 76.2g</div><div> Dietary Fiber: 5.4g</div><div> Total Sugars: 2.1g</div><div>Protein: 24g</div><div></div><div>Vitamin D: 19mcg</div><div>Calcium: 112mg</div><div>Iron: 7mg</div><div>Potassium: 347mg</div></td><td data-colwidth="175" style="padding: 10px; border: 1px solid #ccc;"><div>**Ingredients**:</div><div></div><div>2.5 cups all purpose flour</div><div>.75 cups semolina flour</div><div>6 eggs</div><div>5 oz shitake mushrooms</div><div>5 oz cremini mushrooms</div><div>5 oz oyster mushrooms</div><div>2.5 tbsp unsalted butter</div><div>6 tbsp chopped shallots</div><div>3 cloves garlic</div><div>.25 tsp salt</div><div>.5 cup red wine</div><div>1 tsp worcestershire sauce</div><div>1.5 oz Parmesan cheese</div></td></tr></tbody></table>