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Recipe details
Mushroom and Ricotta Ravioli with Lemon Butter
Tender square ravioli filled with sautéed mature brown mushrooms, ricotta, and Parmesan, boiled until the filling reaches a safe temperature, then coated in lemon butter. A dinner idea with ingredients and cooking steps in one place.
≈ 294 kcal/100 g · ≈ 632 kcal/serving
50 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Italian-style wheat flour100 g
large egg, beaten, divided between dough and filling50 g
water for dough10 ml
fine salt, divided between dough, filling and sauce1 g
large mature brown mushrooms, cleaned and finely chopped80 g
ricotta30 g
finely grated Parmesan15 g
butter for sauce10 g
lemon juice5 ml
black pepper2 g
boiling water for cooking ravioli, discarded500 ml
Cookware and utensils
Rolling pin
Large skillet
Pot
Slotted spoon
Bowl
Directions
01
Mix the flour and 0.5 g salt in a bowl, make a well, and add 35 g beaten egg and the water.
Products
Italian-style wheat flour — 100 g; fine salt, divided between dough, filling and sauce — 1 g; large egg, beaten, divided between dough and filling — 50 g; water for dough — 10 ml
Action
Mix
Time
3 min
Temperature
Room temperature
02
Knead the dough until smooth, wrap it, and rest it.
Products
Italian-style wheat flour — 100 g; large egg, beaten, divided between dough and filling — 50 g; water for dough — 10 ml
Action
Rest
Time
20 min
Temperature
Room temperature
03
Sauté the chopped mushrooms in a dry skillet until their moisture evaporates.
Products
large mature brown mushrooms, cleaned and finely chopped — 80 g
Action
Sauté
Time
6 min
Temperature
Medium heat
04
Cool the mushrooms
Products
large mature brown mushrooms, cleaned and finely chopped — 80 g; ricotta — 30 g; finely grated Parmesan — 15 g; large egg, beaten, divided between dough and filling — 50 g; fine salt, divided between dough, filling and sauce — 1 g; black pepper — 2 g
Action
Combine
Time
2 min
Temperature
Cooled to room temperature
05
mix them with ricotta, Parmesan, 15 g beaten egg, 0.3 g salt and pepper
Products
large mature brown mushrooms, cleaned and finely chopped — 80 g; ricotta — 30 g; finely grated Parmesan — 15 g; large egg, beaten, divided between dough and filling — 50 g; fine salt, divided between dough, filling and sauce — 1 g; black pepper — 2 g
Action
Combine
Time
2 min
Temperature
Cooled to room temperature
06
Roll the dough into a 32 by 20 cm sheet about 1 mm thick.
Products
Italian-style wheat flour — 100 g; large egg, beaten, divided between dough and filling — 50 g; water for dough — 10 ml
Action
Roll
Time
5 min
Temperature
Room temperature
07
Place 10 equal portions of filling on one half of the sheet, fold the dough over, press around each mound, and cut 10 squares measuring 6 cm.
Products
large mature brown mushrooms, cleaned and finely chopped — 80 g; ricotta — 30 g; finely grated Parmesan — 15 g; large egg, beaten, divided between dough and filling — 50 g
Action
Shape
Time
5 min
Temperature
Room temperature
08
Boil the ravioli in the boiling water until tender and the filling reaches 71°C.
Products
water for dough — 500 ml
Action
Boil
Time
5 min
Temperature
Boiling water; filling 71°C/160°F
09
Melt the butter with lemon juice and the remaining 0.2 g salt in the skillet.
Products
butter for sauce — 10 g; lemon juice — 5 ml; fine salt, divided between dough, filling and sauce — 1 g
Action
Melt
Time
2 min
Temperature
Low heat
10
Transfer the drained ravioli to the lemon butter and coat them.
Products
butter for sauce — 10 g; lemon juice — 5 ml
Action
Coat
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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