Wild Mushroom Ravioli Recipe

Make pasta dough

On a clean work surface mound the all-purpose and semolina flours and make a well in the center. Crack 4 large eggs into the well, add 1 tbs olive oil and 1/2 tsp salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the sides until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic. If dough is sticky, dust with a bit more flour. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Prepare mushroom filling

Melt 1 tbs unsalted butter in a large skillet over medium-high heat. Add minced shallot and sauté 2 minutes until translucent. Add chopped mushrooms (cremini, shiitake, wild blend) and cook, stirring, until they release moisture and it evaporates and mushrooms are golden, about 8–10 minutes. Add minced garlic and thyme and cook 30–60 seconds until fragrant. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Remove from heat and let cool 5 minutes. Transfer mushrooms to a bowl or food processor and pulse briefly (2–3 short pulses) — you want a coarse, not pureed texture. Stir in ricotta, 3/4 cup grated Parmesan, 1 tbs chopped parsley and 1 egg yolk. Adjust seasoning and add 1/8 tsp grated nutmeg if using. Chill filling in fridge 15 minutes to firm up slightly.

Roll and fill pasta

Divide rested dough into 4 portions. Keep unused portions covered. Using a pasta machine or rolling pin, roll each portion into thin sheets (about setting 6–7 on a machine or about 1/16" thick). Brush the sheet lightly with water. Place teaspoon-sized mounds of filling spaced about 1.5" apart down the center of the sheet. Fold sheet over or place a second sheet on top, pressing around each mound to expel air and seal. Use a ravioli cutter, knife, or fluted pastry wheel to cut individual ravioli. Press edges with a fork to ensure seal. Place finished ravioli on a lightly floured tray and chill while you finish remaining sheets (or freeze on tray for 20 minutes for firmer shape).

In a medium skillet, heat 1 tbs olive oil over medium heat. Add sliced garlic and sauté 30 seconds until fragrant (do not brown). Add baby spinach and 1/4 tsp salt and cook, tossing, until just wilted, about 1–2 minutes. Add drained, sliced roasted red peppers and toss to warm through 30–60 seconds. Season with 1/4 tsp black pepper. Remove from heat and keep warm. This mixture will be spooned beneath or beside the cooked ravioli when plating.

In a small saucepan combine 1 cup good-quality balsamic vinegar and 1 tbs brown sugar or honey. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the liquid reduces to a syrupy glaze and coats the back of a spoon, about 12–18 minutes. Remove from heat and whisk in 2 tbs unsalted butter and 1 tsp extra-virgin olive oil to add shine and roundness. Taste and season with up to 1/4 tsp salt and 1/8 tsp black pepper if desired. Keep warm at the lowest heat or room temperature — the reduction will thicken as it cools.

Bring 4 liters of water to a rolling boil in a large pot and add 2 tbs salt. Gently drop chilled ravioli (work in batches; do not crowd) into the boiling water. Fresh ravioli will float and cook through in 2–4 minutes depending on thickness. When they float plus 30–45 seconds, scoop them out with a slotted spoon and transfer directly to the skillet with the wilted spinach and roasted red pepper (or to a warm serving pan).

Toss the ravioli gently with the spinach/red pepper mixture and a small knob (about 1 tbs) of butter or a drizzle of olive oil to coat and keep glossy. Plate ravioli over a smear or nest of the spinach and peppers. Drizzle balsamic reduction artistically over the ravioli (start with 1–2 tbs per plate and add more to taste). Finish each plate with a sprinkle of freshly grated Parmesan and a few microgreens or basil leaves. Adjust salt and pepper to taste.