Mushroom ravioli recipe: How to make mushroom ravioli at home

Mushroom ravioli is one of the most popular Italian dishes across the globe. It is a circle-shaped tiny pasta dipped in a rich creamy mushroom sauce which is a mixture of mushroom and cheese. Take a look at the easy mushroom ravioli recipe and try it at the comfort of your home, all you need to do is follow these simple steps.

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Ingredients:

• 2 eggs
• 2 onions
• 250 grams of mushrooms
• 200 grams of all-purpose flour
• 50 grams basil
• 50 grams chive
• 250ml of vegetable stock
• 1 nutmeg
• 1 lemon
• Parmesan cheese
• Olive oil
• 4-7 garlic cloves
• 50 grams parsley
• Salt

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Recipe:

• On medium heat pan,  add 2 tbsp of olive oil and leave it for a minute. Then add the one finely chopped onion, 180 grams of roughly chopped mushroom, four finely chopped garlic cloves to it and mix it well. 
•  Add some salt, cook it until the mushroom starts losing water and then put off the flame. Transfer the mixture into a glass bowl and add some finely chopped parsley, chives, nutmeg powder and a tad of lemon zest to it.
• Add some amount parmesan cheese and one tbsp of cream. Mix all the ingredients well and put the mushroom mixture in the refrigerator for 30 minutes to cool down.
• For the pasta, add 200 grams of flour, two eggs and some salt in a glass bowl. Start binding both the ingredients together from the edges with the help of a fork, make sure it's soft and crumbly.

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• Knead the mixture until it forms a nice dough. Once your dough is ready, put it inside the pasta machine four times at different settings, starting with a 6 and ending at 2. Once your pasta is flat and thin, start cutting multiple circles or square shapes for your ravioli. 
• Start filling your ravioli base with tiny balls of mushroom mixture you made earlier. Cover it with the help of another piece of ravioli. Close the ravioli sides with the egg wash and fork.
• Once the desired portions of ravioli are made, cook them in hot boiling water with some olive oil for three minutes. Take out the pieces of ravioli and put them out on a plate and let them rest for some time.
• Pour 1 tbsp of olive oil in a pan on medium heat. Add a half chopped onion, 60 grams of roughly chopped mushroom and let it cook for five minutes. After five minutes, add two chopped garlic cloves with vegetable stock, about 200-250ml, cook until the stock reduces to half and converts in a jus consistency.
• Now add some finely chopped chives, basil and 1-2 tsp of cream and let the sauce boil for one-two minutes. Your creamy mushroom sauce is ready, place it over your pieces of ravioli and garnish with some parmesan cheese on top. Your mushroom ravioli is ready to be served.

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