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Generating an image for this exact recipe… Baked Mushroom and Ricotta Ravioli with Tomato

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Recipe details

Baked Mushroom and Ricotta Ravioli with Tomato

Name: Baked Mushroom and Ricotta Ravioli with Tomato
Total time: 58 min
Yield: 1
Cuisine: Italian
Ingredients: 120 g all-purpose flour; 1 pcs large raw egg; 33 ml warm water for dough; 80 g fresh mushrooms, finely chopped; 100 g ricotta; 80 g tomato passata; 10 g olive oil; 200 ml water for boiling ravioli, discarded; 10 g finely grated Parmesan; 1 g fine salt

EN RU

Fresh ravioli filled with ricotta and browned mushrooms are boiled, layered with tomato passata and Parmesan, and baked until bubbling and heated through. A dinner idea with ingredients and cooking steps in one place.

≈ 232 kcal/100 g · ≈ 857 kcal/serving

58 minMediumItalian

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

all-purpose flour120 g
large raw egg1 pcs
warm water for dough33 ml
fresh mushrooms, finely chopped80 g
ricotta100 g
tomato passata80 g
olive oil10 g
water for boiling ravioli, discarded200 ml
finely grated Parmesan10 g
fine salt1 g

Cookware and utensils

rolling pin
chef’s knife
skillet
large pot
slotted spoon
small baking dish
mixing bowl

Directions

01
Mix the flour, egg, warm water, and half the salt into a dough.
Products
all-purpose flour — 120 g; large raw egg — 1 pcs; warm water for dough — 33 ml; fine salt — 1 g
Action
mix
Time
4 min
Temperature
room temperature
02
Knead the dough until elastic, cover it, and rest it for 15 minutes.
Products
all-purpose flour — 120 g; large raw egg — 1 pcs; warm water for dough — 33 ml
Action
rest
Time
15 min
Temperature
room temperature
03
Sauté the mushrooms in half the olive oil until their moisture has evaporated and they are browned.
Products
fresh mushrooms, finely chopped — 80 g; olive oil — 10 g
Action
sauté
Time
6 min
Temperature
medium heat
04
Stir the cooled mushrooms, ricotta, and remaining salt together.
Products
fresh mushrooms, finely chopped — 80 g; ricotta — 100 g; fine salt — 1 g
Action
combine
Time
3 min
Temperature
room temperature
05
Roll the dough to 1 mm thickness and cut twelve 7 cm rounds.
Products
all-purpose flour — 120 g; large raw egg — 1 pcs; warm water for dough — 33 ml
Action
roll and cut
Time
7 min
Temperature
room temperature
06
Place 15 g of filling on each round, fold each round into a half-moon, and seal the edges.
Products
fresh mushrooms, finely chopped — 80 g; ricotta — 100 g
Action
fill and seal
Time
6 min
Temperature
room temperature
07
Boil the ravioli in the measured water until tender, about 3 minutes after they rise.
Products
warm water for dough — 200 ml; ravioli
Action
boil
Time
5 min
Temperature
gentle boil
08
Lift the ravioli out with a slotted spoon and drain them.
Products
warm water for dough — 200 ml; ravioli
Action
drain
Time
1 min
Temperature
hot
09
Spread half the passata and remaining olive oil in the baking dish.
Products
tomato passata — 80 g; olive oil — 10 g
Action
spread
Time
2 min
Temperature
room temperature
10
Arrange the drained ravioli in the dish and cover them with the remaining passata and Parmesan.
Products
ravioli; tomato passata — 80 g; finely grated Parmesan — 10 g
Action
layer
Time
3 min
Temperature
room temperature
11
Bake the ravioli until the sauce bubbles and the center reaches 74°C (165°F).
Products
ravioli; tomato passata — 80 g; finely grated Parmesan — 10 g
Action
bake
Time
6 min
Temperature
200°C / 400°F oven

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