What2Eat
Mushroom Stuffed Ravioli With Burnt Butter Sauce Recipe
Italian RecipesDinnerVegetarian

Mushroom Stuffed Ravioli With Burnt Butter Sauce Recipe

A vegetarian Italian Recipes recipe with extra virgin olive oil, -/2 tablespoons water - or more if needed, whole eggs. Ready in 55 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories
1040kcal
Estimated Cost
₹600-750
Carbs130g
Protein52g
Fats35g
Servings Scaler
4

Instructions

27 steps
  1. 1

    For the ravioli dough: To begin making the raviolis, put 1 teaspoon olive oil, water and whole eggs in a mixing bowl and blend it properly

    extra virgin olive oil(1 teaspoon)-/2 tablespoons water - or more if needed(1)whole eggs(2)extra virgin olive oil(1 teaspoon)
  2. 2

    Keep it aside

  3. 3

    Now take a different bowl and put flour and salt in it and make a well in the centre

    all purpose flour (maida)(2 cups)salt(1/4 teaspoon)salt - to tastesalt - as per your taste
  4. 4

    Now pour the egg mixture into the well and mix it properly until it forms a dough

  5. 5

    Put the dough on a lightly floured surface and knead it for 5-10 minutes, until it becomes smooth

    all purpose flour (maida)(2 cups)
  6. 6

    Wrap dough tightly with plastic wrap, and set it aside to rest

  7. 7

    For the stuffing: While the dough is resting, We will begin making the filling for the raviolis

  8. 8

    Heat 1 teaspoon of olive oil in a skillet over medium heat

    extra virgin olive oil(1 teaspoon)extra virgin olive oil(1 teaspoon)
  9. 9

    Add the garlic and onions and cook it for 2 minutes until tit becomes soft

    -3 clove garlic - minced(2)onion - chopped(1/2)cloves garlic - finely chopped(5)
  10. 10

    Now add the mushrooms and cook it for another 10 minutes till the mushrooms becomes soft

    -5 button mushrooms - coarsely chopped(4)
  11. 11

    Switch off the heat and let it cool down

  12. 12

    Now to begin making the Mushroom Stuffed Ravioli With Burnt Butter Sauce, beat the cream cheese in a bowl until it becomes soft

    britannia cream cheese(3 teaspoon)parmesan cheese - grated(1/3 cup)mozzarella cheese - grated(1/2 cup)butter(5 tablespoon)
  13. 13

    Now put the mushroom mixture in the bowl and add parmesan cheese, mozzarella cheese, spinach, chives, parsley and cayenne powder

    britannia cream cheese(3 teaspoon)parmesan cheese - grated(1/3 cup)mozzarella cheese - grated(1/2 cup)spinach - chopped(1/2 cup)chives - chopped(1 tablespoon)parsley leaves - chopped(1 tablespoon)cayenne pepper(1/2 teaspoon)black pepper powder - to tasteblack pepper powder - as per your taste
  14. 14

    Sprinkle some salt and pepper according to your taste and keep it aside

    salt(1/4 teaspoon)cayenne pepper(1/2 teaspoon)salt - to tasteblack pepper powder - to tastesalt - as per your tasteblack pepper powder - as per your taste
  15. 15

    Now roll the pasta dough and make raviolis using a pasta roller or by your hands

    salt - as per your tasteblack pepper powder - as per your taste
  16. 16

    Cut circles using a large (3

  17. 17

    5-3 inch) cookie cutter and coop about 1 tablespoon full of the filling onto the center of the pasta

  18. 18

    Brush the pasta lightly with the egg white and then cover with a second piece of pasta, pinching the edges to seal

    egg white - beaten for egg wash(1)
  19. 19

    Cut the sealed ravioli with the cookie cutter one more time to get a uniform shape

    -/2 tablespoons water - or more if needed(1)
  20. 20

    Indent the edges lightly with a fork and place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pastas and the filling

    all purpose flour (maida)(2 cups)
  21. 21

    Now fill a large vessel with slightly salted water and bring it to a boil on high flame

    -/2 tablespoons water - or more if needed(1)salt(1/4 teaspoon)salt - to tastesalt - as per your taste
  22. 22

    Now put the raviolis in the boiling water and let them cook for 3-4 minutes until it floats on the top

    -/2 tablespoons water - or more if needed(1)
  23. 23

    For the sauce: To make the sauce, melt the butter in a skillet over high heat for about 4-5 minutes

    butter(5 tablespoon)
  24. 24

    Now put the chopped garlic and cook it until it becomes brown

    -3 clove garlic - minced(2)onion - chopped(1/2)-5 button mushrooms - coarsely chopped(4)spinach - chopped(1/2 cup)chives - chopped(1 tablespoon)parsley leaves - chopped(1 tablespoon)basil leaves - finely chopped(5)cloves garlic - finely chopped(5)
  25. 25

    Switch off the heat and add the basic and all the seasonings

  26. 26

    In the same skillet, add the cooked raviolis and toss it for another 30 seconds and it’s ready to eat

  27. 27

    Garnish Mushroom Stuffed Ravioli With Burnt Butter Sauce with fresh cheese, blistered tomatoes and a little more of the sauce, and serve hot along with Pizza Margherita

    -/2 tablespoons water - or more if needed(1)britannia cream cheese(3 teaspoon)parmesan cheese - grated(1/3 cup)mozzarella cheese - grated(1/2 cup)butter(5 tablespoon)

Rate this recipe

You might also like

Zoodles In Tomato And Cashew Cream Sauce Recipe (Vegan)

Zoodles In Tomato And Cashew Cream Sauce Recipe (Vegan)

⏱️ 20 min

Pesto Pizza With Mushroom And Bell Pepper Recipe

Pesto Pizza With Mushroom And Bell Pepper Recipe

⏱️ 85 min

Broccoli Cheddar Frittata Recipe

Broccoli Cheddar Frittata Recipe

⏱️ 35 min

Grilled Vegetable and Oat Salad Recipe with Feta Cheese

Grilled Vegetable and Oat Salad Recipe with Feta Cheese

⏱️ 40 min

🚀Lazy to cook? Order NowZomatoSwiggy
Original