Lemon-Ricotta Ravioli with Creamy Herbed Mushrooms

By The Good Housekeeping Test KitchenPublished: Feb 22, 2018

Mike Garten

Yields:

Total Time:

1 hr 10 mins

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Balance the earthy flavor of mushrooms with zesty ravioli.

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Ingredients

Ravioli

1 lb. fresh ricotta
1/2 cup freshly grated Parmesan
2 tsp. finely grated lemon zest
1/2 cup flat-leaf parsley, chopped
2 Tbsp. Chopped chives
Kosher salt
pepper
1 batch Classic Pasta Dough
48 whole flat-leaf parsley leaves, all stems and hard bits removed

Mushrooms

2 Tbsp. olive oil
12 oz. mixed mushrooms (we used oyster, shiitake, cremini), torn or quartered
2 cloves garlic, finely chopped
2 tsp. fresh thyme leaves
1 Tbsp. Dijon mustard
1/4 cup dry white wine
1/2 cup crème fraîche or sour cream
1/4 cup toasted walnuts, chopped
Chopped flat-leaf parsley, for serving

Directions

1. Step 1In medium bowl, combine ricotta, Parmesan, lemon zest, chopped parsley, chives and 1/4 teaspoon each salt and pepper. Set filling aside.
2. Step 2Prepare pasta dough. Lightly flour large baking sheet. Working with 1 piece of dough at a time, roll into pasta sheet as directed (leave remaining portions covered while making each batch of ravioli).
3. Step 3Transfer pasta sheet to lightly floured work surface and top half of sheet with 12 whole parsley leaves, moistening slightly if necessary to make them adhere. Fold over second half of sheet, gently pressing to adhere. Pass sheet through second- thinnest setting on pasta machine. Place one end of rolled pasta over ravioli form, leaving half of sheet draping off end. Gently press dough down into mold.
4. Step 4Spoon in filling, about 2 teaspoon in each mold. Use a pastry brush and water to gently brush around each ravioli. Fold over other half of sheet to cover filling and gently press to seal. Run rolling pin firmly over top of ravioli mold to create ravioli shapes; carefully break into pieces. Transfer to prepared baking sheet. Repeat with remaining dough and filling.
5. Step 5Bring large pot of water to a boil; add 1 tablespoon salt. Cook ravioli to al dente, 6 to 8 minutes. Reserve 1/2 cup pasta cooking water, then drain.
6. Step 6While water is coming to a boil, make sauce: Heat large skillet on medium-high. Add oil, mushrooms and 1/4 teaspoon salt and cook, tossing occasionally, until softened and starting to brown, 6 to 8 minutes. Add garlic and thyme and cook 1 minute.
7. Step 7Stir in mustard, then add wine and cook, stirring, 30 seconds. Remove from heat, stir in crème fraîche and season with pinch salt and 1/2 teaspoon pepper; thin with pasta cooking water if necessary. Spoon over ravioli and top with walnuts and parsley if desired.