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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. THE FILLING. | 2. Melt butter in pan. | 3. Add olive oil to melted butter. | 4. Add mushrooms. | 5. Let mushrooms sweat until they release their juices. | 6. Add pepper, salt, and onion/garlic powder. | 7. Add 1/8 cup beef broth and let mixture reduce. | 8. Once reduced, remove from heat and let cool. | 9. Add cheeses to blender/food processor. | 10. Add cooled mushroom mixture to cheese. | 11. Blend together until smooth. | 12. Add more broth if mixture is too thick. | 13. Remove mixture to bowl stir in 1/2 cup of mixed mushrooms. | 14. Set aside. | 15. THE DOUGH: Sift flour and salt together. | 16. Place flour mixture on a board, making a well in the center of the flour. | 17. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. | 18. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough. | 19. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes. | 20. Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick). | 21. FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough. | 22. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. | 23. Using your fingers, gently press dough between each dab of filling to seal it. | 24. Cut ravioli into squares with a pastry cutter, or very sharp knife. | 25. DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking. | 26. COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender. | 27. Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well. | 28. Serve hot and enjoy with your favorite cream sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shiitake mushroom	1/4	cup	sliced	-	-	-	-
oyster mushroom	1/4	cup	sliced	7.095	1.3094	0.7117	0.0881
cremini mushroom	1/2	cup	sliced	-	-	-	-
white button mushroom	1/2	cup	sliced	-	-	-	-
garlic clove	2		sliced	-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
sea salt	1/8	teaspoon		-	-	-	-
onion powder	1/4	teaspoon		2.046	0.4747	0.0625	0.0062
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
beef broth	1/8	cup		2.1	0.012	0.342	0.066
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
mushroom	1/2	cup	chopped mixed	-	-	-	-
white flour	3	cups	unbleached	1734.84	379.8162	28.203000000000003	6.7308
salt	1/2	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.