see to it youclean your mushroomsbefore you get started making the filling.
A touch of fresh ricotta cheese ensures the filling is rich and creamy.
Addingfresh parsleyand garlic balances the mushroom flavor and keeps the dish from feeling too heavy.
Credit: Scott Little
Store the mushroom filling for the ravioli in the fridge until ready to use.
Use your fingers to lightly press the dough together and then cut out each ravioli.
Drain, discarding the liquid.
Credit:BHG / Sonia Bozzo
Squeeze the mushrooms to remove any additional liquid.
Finely chop the rehydrated porcini mushrooms.
BHG /Sonia Bozzo
Add chopped porcini mushrooms, parsley, and garlic.
Credit:BHG / Sonia Bozzo
Cook and stir the mixture for about 1 minute.
Remove from the heat.
Sprinkle with salt and pepper to taste.
Credit:BHG / Sonia Bozzo
In a medium bowl, combine the egg yolk, ricotta cheese, and mushroom mixture.
Cover and chill until needed.
Mix until the ingredients come together to form a dough.
Credit:BHG /Sonia Bozzo
Wrap the dough in plastic wrap until ready to use.
Cut rolled pasta dough into 2-inch-wide strips.
Brush the strips lightly with the egg mixture.
Credit:BHG / Sonia Bozzo
Lay a second strip of dough, brushed side down, over the first.
Cut dough between filling to make individual ravioli.
Repeat with the remaining dough and filling.
Credit:BHG / Sonia Bozzo
To cook ravioli, boil a large pot of salted water.
Simmer gently for 3 to 4 minutes or until tender.
Using a slotted spoon, transfer ravioli to a serving dish.
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2,000 calories a day is used for general nutrition advice.
Credit:BHG / Sonia Bozzo
Credit:BHG / Sonia Bozzo
Credit:BHG / Sonia Bozzo
Credit:BHG / Sonia Bozzo
Credit:BHG / Sonia Bozzo
