Garlic Mushroom Ricotta Ravioli 버섯 마늘 리코타 라비올리

My weekends nowadays pretty much consist of studying and cooking. Occasionally I do laundry and other house chores, but mainly it’s all about cooking. I guess it’s the only time of the week where I can actually lay back a little and take my time to do stuff. And everyone who has their own blog knows how much time blogging consumes. Right?

Today I had some ricotta in my fridge, some wonton wrappers in the freezer, so all I had to do was run down to the store to get some mushrooms and chives. Tah-dah!

Ingredients

(makes around 25 pcs)

• 600g mushrooms of your choice
• 250g ricotta cheese
• 3 garlic cloves
• bunch of chives (1/2 cup packed)
• salt
• freshly ground pepper
• olive oil
• sauce of choice

Sauce ideas

• Burnt butter with some leftover sliced mushrooms
• Tomato sauce
• Pesto
• Burnt butter with walnuts

 

Preparation

1. Using a cheese cloth, drain or squeeze out the liquid in the ricotta cheese. Set aside.

2. Wash and chop mushrooms. Wash and chop chives, press 3 cloves of garlic.

3. Heat some olive oil in a non stick pan and throw in the crushed garlic and fry on medium heat. Then add the mushrooms and fry together with the garlic. Add some salt and freshly ground pepper to suit your taste.

*The mushrooms will produce some juice so simmer the lot until most of the liquid has evaporated. In the end stir in the chives and toss. Take away from heat and cool. 

4. Prepare a small saucer with water (to stick the wonton wrappers together) and slightly dust a surface with flour.

5. Open the wonton wrappers and wrap them in a damp cloth to prevent from drying out while folding the ravioli one at a time.

6. Once the mushroom mixture has cooled down, press out the remaining moisture using a spoon and then mix together with the ricotta cheese.

7. Now for the folding:

– Place a wonton wrapper on the floured surface (cover the other wrappers with the damp cloth!)

– Using a Tablespoon, scoop some mushroom mixture out onto the wrapper. I put almost 1 tablespoon of mixture into mine, but feel free to put in less.

– Brush the edges of the wrapper with some water. Then fold the ravioli into a triangular shape and press down the sides to prevent the ravioli from opening up when they boil later.

– With moist fingers, take the two corners of the triangle and fold into the middle and press together firmly.

– Now do this another 20+ times!

8. When you are done, heat some water in a large pot on high. Add salt AND also a tablespoon of oil into the water. This will stop the ravioli from sticking to eachother!

9. When the water starts to boil, turn the heat down to medium and carefully place the ravioli into the pot. Boil for around 4-5 minutes or until the wrappers appear slightly transparent-ish.

10. When they are ready, drain the water off and place the ravioli onto a flat plate. Add the sauce you desire, sprinkle some parmesan cheese on top and serve it hot as an appetizer or main course.

Enjoy!