Mushroom and Hazelnut Ravioli with White Wine Sauce
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Ravioli, those delightful pockets of Italian cuisine, trace their origins back to the Middle Ages. Traditionally filled with meat, vegetables, or cheese, they were prepared by Italian families for special occasions. Each region of Italy has its own unique variations, whether it’s *ravioli al brodo* (served in broth) or ricotta and spinach ravioli. Today, these delicious stuffed pastas have crossed borders and are reimagined in countless versions, including vegan-friendly options.
Making ravioli by hand requires a bit of patience, but modern kitchen tools can greatly simplify the process. Specialized molds are designed to help evenly distribute the filling and seal the ravioli quickly. These tools ensure not only a neat presentation but also a proper seal to prevent the filling from leaking during cooking. Simply lay a sheet of pasta over the mold, add the filling, cover with another sheet, and press gently to cut out perfectly shaped ravioli.
One of the great advantages of ravioli is their incredible versatility. You can swap out the mushrooms for other vegetables, such as spinach or butternut squash. Hazelnuts can be replaced with walnuts or pine nuts to vary the texture and flavor. Additionally, the sauce can be adapted to suit your taste: a lightly spiced tomato sauce, a pesto, or even a creamy herb sauce will perfectly complement this dish. Every variation brings a new flavor experience to the table.
Making homemade ravioli is more than just a recipe; it’s a culinary adventure filled with flavor and conviviality. Perfect for festive meals or dinner parties, these ravioli captivate with their tender texture, rich filling, and refined sauce. Whether served as a main course or a side dish, they offer a moment of pure pleasure and discovery in every bite.
Mushroom and Hazelnut Ravioli with White Wine Sauce
Ingredients
For the ravioli dough:
- 200 g of wheat flour (or fine semolina flour)
- A pinch of salt
- 100 ml of warm water
- 1 tablespoon of olive oil
For the filling:
- 200 g of mushrooms (shiitake, oyster, or button mushrooms, finely chopped)
- 1 shallot (finely minced)
- 2 garlic cloves (minced)
- 50 g of crushed and lightly toasted hazelnuts
- 1 tablespoon of olive oil
- A pinch of salt and pepper
- 1 tablespoon of nutritional yeast (optional, for a cheesy touch)
For the white wine sauce:
- 2 tablespoons of olive oil or vegan margarine
- 1 shallot (finely minced)
- 150 ml of dry white wine
- 200 ml of plant-based cream (soy, oat, or coconut)
- 1 tablespoon of lemon juice
- Salt and pepper to taste
For the garnish:
- A few fresh parsley leaves for garnish
- Crushed and toasted hazelnuts
Instructions
Prepare the ravioli dough:
- In a large bowl, mix the flour and salt.
- Gradually add the warm water and olive oil, kneading until a smooth and elastic dough forms.
- Shape the dough into a ball, cover with a clean cloth, and let it rest for 30 minutes.
Prepare the filling:
- Heat the olive oil in a pan over medium heat.
- Add the shallot, garlic, and mushrooms. Sauté until the mushrooms release their moisture and become golden brown.
- Stir in the crushed hazelnuts, season with salt and pepper, and mix well.
- Allow the filling to cool slightly.
Assemble the ravioli:
- Divide the dough into two portions and roll each out thinly on a lightly floured surface.
- Place small portions of the filling (about a teaspoon) at regular intervals on one sheet of dough.
- Cover with the second sheet of dough, pressing around each portion of filling to seal the ravioli.
- Cut the ravioli using a pastry cutter or knife. Press the edges with a fork to ensure they are sealed.
Prepare the white wine sauce:
- Heat the olive oil or vegan margarine in a pan.
- Add the shallot and sauté until translucent.
- Deglaze with the white wine and let it reduce by half.
- Stir in the plant-based cream, lemon juice, salt, and pepper. Let the sauce simmer on low heat for 5 minutes.
Cook the ravioli:
- Bring a large pot of salted water to a boil.
- Cook the ravioli for 3 to 5 minutes, until they float to the surface. Drain gently.
Assemble and serve:
- Arrange the cooked ravioli on plates.
- Drizzle with the white wine sauce.
- Sprinkle with crushed and lightly toasted hazelnuts for extra crunch.
- Add a few fresh herbs (such as parsley or chives) for a touch of freshness and color.
A recipe proposed by Maison Marmite
