Mushroom Ravioli

An Italian dish you can make at home. Its savory flavor and everyday ingredients will win anyone over.

Recipe author

Servings:

Flour

2.5

Salt

Egg

Water

Button mushrooms

250

Onion

Butter

Parmesan (for sprinkling)

100

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 9 g

Fats 25 % 10 g

Carbohydrates 53 % 21 g

193 kcal

GI: 5 / 0 / 95

In a bowl, mix the ingredients for the dough and knead it. It should turn out fairly firm and elastic. Cover it with plastic wrap and let it rest for 1 hour at room temperature. Chop the cleaned mushrooms very finely, and finely mince the onion too. Combine the two and sauté them in butter until done, salting near the end. Your simple ravioli filling is ready. Dust the work surface with flour and roll out the dough — traditionally 1 mm thick. Cut it into squares: 3 cm for small ravioli, 5 cm for medium, 7 cm for large. In Italy, small ravioli are served on holidays, while larger ones are preferred on ordinary days. Place filling on each square and cover with a second square of dough. Press the air out by pressing the dough around the filling with your hand. For a decorative edge, press around it with a fork, holding the tines perpendicular to the edges of the square. Italians cook ravioli the same way we cook dumplings: bring a pot of salted water to a boil, cook them for about 5 minutes, and lift them out with a slotted spoon. Be sure to serve them dusted with grated Parmesan — it's that cheese that gives the dish its savory flavor. You can also garnish with sprigs of dill. Enjoy!

Caloric content of the products possible in the composition of the dish

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