Indulge in the rich and earthy flavors of homemade mushroom goat cheese ravioli. This delightful dish combines the umami taste of finely chopped mushrooms with the creamy tang of goat cheese, all encased in delicate pasta. Perfect for a special dinner or a comforting meal, this recipe will elevate your culinary repertoire.
When preparing this recipe, you may need to visit the supermarket for a few specific ingredients. Goat cheese is a key component, offering a unique creamy texture and tangy flavor. Additionally, ensure you have all-purpose flour for the pasta dough and finely chopped mushrooms for the filling. These ingredients are essential for achieving the perfect balance of flavors and textures in your ravioli.
Ingredients for Mushroom Goat Cheese Ravioli
All-purpose flour: The base ingredient for the pasta dough, providing structure and texture.
Large eggs: Essential for binding the dough and adding richness.
Olive oil: Adds moisture to the dough and is used for cooking the mushrooms.
Salt: Enhances the flavors in both the dough and the filling.
Finely chopped mushrooms: Provides an earthy, umami flavor to the filling.
Goat cheese: Adds a creamy and tangy element to the filling.
Minced garlic: Infuses the filling with aromatic depth.
Freshly ground black pepper: Adds a touch of heat and enhances the overall flavor.
Technique Tip for This Recipe
When rolling out the dough, ensure it is thin enough to see your hand through it. This will result in a delicate ravioli that cooks evenly and has a tender texture. Additionally, when sealing the ravioli, make sure to press out any air pockets around the filling to prevent them from bursting during cooking.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the dish healthier.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a great vegan alternative.
olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a high smoke point, making it a good alternative.
salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor profile.
finely chopped mushrooms - Substitute with finely chopped zucchini: Zucchini has a similar texture and can absorb flavors well.
softened goat cheese - Substitute with ricotta cheese: Ricotta has a similar creamy texture and mild flavor.
minced garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for each clove of garlic. It provides a similar flavor.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good substitute.
salt - Substitute with kosher salt: Kosher salt has larger grains and a slightly different taste, which can enhance the dish.
freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the visual appeal of the dish.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
Allow the freshly made ravioli to dry for about 15-20 minutes on a floured baking sheet. This helps to prevent them from sticking together during storage.
For short-term storage, place the ravioli in a single layer on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for up to 2 days.
For freezing, arrange the ravioli in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching each other to avoid sticking.
Place the baking sheet in the freezer for about 1-2 hours or until the ravioli are completely frozen. This step is crucial to maintain their shape and prevent them from clumping together.
Once frozen, transfer the ravioli to a resealable plastic bag or an airtight container. Label with the date and store in the freezer for up to 3 months.
When ready to cook, do not thaw the ravioli. Instead, drop them directly into boiling salted water. Cook for 4-5 minutes or until they float to the surface and are heated through.
If you prefer, you can also freeze the mushroom and goat cheese filling separately. Store the filling in an airtight container or a resealable plastic bag, and freeze for up to 3 months. Thaw in the refrigerator before using.
For reheating cooked ravioli, place them in a skillet with a bit of olive oil or butter over medium heat. Cook until heated through, about 2-3 minutes per side. This method helps to maintain their texture and flavor.
To prevent freezer burn, ensure that the ravioli are well-sealed and that there is minimal air in the storage bags or containers.
How to Reheat Leftovers
Stovetop Method:
- Heat a skillet over medium heat and add a splash of olive oil or a knob of butter.
- Add the leftover ravioli in a single layer.
- Cook for about 2-3 minutes on each side until they are heated through and slightly crispy.
- Serve with a drizzle of olive oil or your favorite sauce.
Boiling Method:
- Bring a pot of salted water to a gentle boil.
- Add the leftover ravioli and cook for 1-2 minutes or until they float to the surface.
- Drain carefully and serve with your preferred sauce.
Microwave Method:
- Place the ravioli in a microwave-safe dish.
- Add a splash of water or sauce to keep them moist.
- Cover with a microwave-safe lid or plastic wrap with a few holes poked in it.
- Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the ravioli in an oven-safe dish and cover with foil.
- Bake for about 10-15 minutes or until heated through.
- For a crispy finish, remove the foil for the last 5 minutes of baking.
Steaming Method:
- Set up a steamer basket over a pot of simmering water.
- Place the ravioli in the steamer basket in a single layer.
- Cover and steam for about 3-5 minutes or until heated through.
- Serve immediately with your favorite sauce.
Best Tools for This Recipe
Mixing bowl: Use this to combine the flour, salt, eggs, and olive oil to form the dough.
Whisk: Helpful for beating the eggs before adding them to the flour mixture.
Plastic wrap: Wrap the dough in this to let it rest and prevent it from drying out.
Skillet: Use this to cook the garlic and mushrooms until they are soft.
Wooden spoon: Ideal for stirring the mushrooms and garlic as they cook.
Knife: Use this to finely chop the mushrooms and to cut the dough into squares if you don't have a ravioli cutter.
Cutting board: Provides a surface to chop the mushrooms and garlic.
Ravioli cutter: This tool helps cut the dough into uniform squares for the ravioli.
Pastry brush: Use this to brush water on the edges of the ravioli squares to help seal them.
Large pot: Needed to boil water for cooking the ravioli.
Slotted spoon: Use this to remove the cooked ravioli from the boiling water.
Rolling pin: Essential for rolling out the dough thinly on a floured surface.
Measuring cups: Use these to measure out the flour and mushrooms accurately.
Measuring spoons: Use these to measure the salt, olive oil, and pepper accurately.
How to Save Time on Making This Recipe
Prepare the filling in advance: Cook the mushrooms and mix with goat cheese ahead of time to save on prep work.
Use a pasta machine: Rolling out the dough with a pasta machine ensures even thickness and saves time compared to using a rolling pin.
Batch process: Make a large batch of ravioli and freeze extras for a quick meal later.
Pre-cut dough: Cut the dough into squares before adding the filling to streamline the assembly process.
Boil water early: Start boiling the water while assembling the ravioli to reduce waiting time.
Mushroom Goat Cheese Ravioli
Ingredients
Dough
- 2 cups All-purpose flour
- 3 units Eggs large
- 1 tablespoon Olive oil
- 1 teaspoon Salt
Filling
- 1 cup Mushrooms finely chopped
- 4 oz Goat cheese softened
- 1 clove Garlic minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper freshly ground
Instructions
- 1. In a bowl, mix flour and salt. Create a well in the center and add eggs and olive oil. Mix until a dough forms.
- 2. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 3. In a skillet, heat olive oil over medium heat. Add garlic and mushrooms, cook until mushrooms are soft. Let cool.
- 4. In a bowl, mix the cooked mushrooms with goat cheese, salt, and pepper.
- 5. Roll out the dough thinly on a floured surface. Cut into squares using a ravioli cutter.
- 6. Place a small amount of filling in the center of each square. Brush edges with water, top with another square, and press to seal.
- 7. Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes or until they float. Drain and serve with your favorite sauce.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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