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Whole Wheat Ravioli With Mushroom And Cheese Filling

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Ingredients
  Chives 1⁄4 Cup (4 tbs), chopped
  Eggs 3 (Thrive)
  Flour 2 Cup (32 tbs) (Thrive)
  Semolina 1⁄2 Cup (8 tbs)
  Spinach 1⁄2 Cup (8 tbs) (Thrive)
  Olive oil 1 Tablespoon
  Mushrooms 1 Cup (16 tbs), rehydrated (Thrive)
  Butter 1 Tablespoon
  Green onion 1⁄4 Cup (4 tbs), chopped
  Chive 1⁄4 Cup (4 tbs), chopped
  Cheese 1⁄2 Cup (8 tbs), shredded
  Ricotta cheese 1 Cup (16 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Salt 1 Teaspoon
Directions

GETTING READY
1) In a food processor container, add flour, semolina, salt and eggs and beat until a soft dough forms. Add water or flour if needed.
2) Add olive oil and beat again.
3) On a floured surface, knead in spinach into the dough. Leave it for an hour.

MAKING
4) To make filling, in a fry pan, heat butter and sauté mushrooms on high.
5) Roll the dough into pasta sheets or use a pasta machine.
6) Take a large saucepan and heat water.
7) Once the mushrooms are done, put them in a large bowl, add chives and green onions.
8) Add cheeses, salt and give it a good mix.
9) Scoop the filling on the pasta sheet and fold it into half.
10) Press to remove air pockets and seal the edges. Cut the ravioli.
11) Add salt to the water and drop the ravioli. Cook for 2-3 minutes.

SERVING
12) Serve the ravioli with some pasta sauce and sprinkle cheese over it.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Steamed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Flour
Servings: 
4
Love Italian dishes, then you must try some whole wheat ravioli made with dehydrated ingredients. Watch the video to learn the recipe.

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