Aromatic Santa Mushroom Ravioli
Handmade Ravioli Made with Flavorful Santa Mushrooms Instead of Meat (Italian Dumplings)
I deeply miss the ravioli I tasted in an Italian market years ago, before the pandemic. This recipe is my attempt to recreate that memory at home, without needing a pasta maker. By using the unique Santa mushroom, this dish achieves a rich, meaty flavor profile without any meat. The subtle earthy notes of the mushrooms, combined with fragrant basil and fresh chives, will elevate any meal, turning an ordinary day into a special occasion.
Ravioli Filling Ingredients- 100g Santa mushrooms, finely minced
- 100g Chives, finely chopped
- 10g Fresh basil, finely chopped
- 100g Cream cheese, softened at room temperature
- 1 Tbsp Olive oil
- 2 Tbsp Minced garlic
- 1/2 Tbsp Salt
Ravioli Dough Ingredients- 200g All-purpose flour
- 2 Large eggs
- 1/2 tsp Olive oil
- 1/4 tsp Salt
Santa Mushroom Pasta Sauce Ingredients- 30g Olive oil
- 10 cloves Garlic, thinly sliced
- 1 Cheongyang chili pepper, deseeded and thinly sliced (adjust to spice preference)
- 100g Santa mushrooms, torn or sliced into bite-sized pieces
- 1/2 Tbsp Salt (adjust to taste)
Pasta Cooking Water (Pasta Water)- 800ml Water
- 2 Tbsp Salt (for seasoning pasta water)
- 1 Tbsp Olive oil (to prevent pasta from sticking)
- 200g All-purpose flour
- 2 Large eggs
- 1/2 tsp Olive oil
- 1/4 tsp Salt
Santa Mushroom Pasta Sauce Ingredients- 30g Olive oil
- 10 cloves Garlic, thinly sliced
- 1 Cheongyang chili pepper, deseeded and thinly sliced (adjust to spice preference)
- 100g Santa mushrooms, torn or sliced into bite-sized pieces
- 1/2 Tbsp Salt (adjust to taste)
Pasta Cooking Water (Pasta Water)- 800ml Water
- 2 Tbsp Salt (for seasoning pasta water)
- 1 Tbsp Olive oil (to prevent pasta from sticking)
- 800ml Water
- 2 Tbsp Salt (for seasoning pasta water)
- 1 Tbsp Olive oil (to prevent pasta from sticking)
Cooking Instructions
Step 1
Let’s start with the filling! Heat 1 Tbsp of olive oil in a pan over low heat. Add 2 Tbsp of minced garlic and sauté until fragrant and lightly golden. Be careful not to burn the garlic.
Step 2
Once the garlic is fragrant, add the minced Santa mushrooms and stir-fry over medium heat. Continue to cook until the mushrooms release their moisture and begin to soften.
Step 3
When the mushrooms become translucent and have wilted, add 100g of finely chopped chives and season with 1/2 Tbsp of salt. Sauté briefly just until the chives are slightly tender. Overcooking can diminish their fresh flavor.
Step 4
When most of the moisture has evaporated from the pan, add 10g of chopped basil and stir-fry for about 30 seconds to release its aroma. Immediately turn off the heat and spread the filling out to cool completely. Mixing hot filling with cream cheese will cause it to melt excessively.
Step 5
While the filling cools, take 100g of softened cream cheese (left at room temperature) and place it in a bowl. Use a spatula or fork to blend it until smooth and creamy. Ensure there are no lumps.
Step 6
Add the completely cooled sautéed filling to the softened cream cheese. Mix thoroughly until all ingredients are evenly combined. A uniform filling ensures delicious ravioli.
Step 7
Once the flavorful filling is ready, cover it and refrigerate while you prepare the pasta dough. Keeping it cold makes it easier to handle and shape the ravioli.
Step 8
Now, let’s make the ravioli dough. On a clean work surface, mound 200g of all-purpose flour and create a well in the center, like a volcano crater. Crack 2 eggs into the well, and add 1/2 tsp of olive oil and 1/4 tsp of salt. Start by gently whisking the eggs and flour from the center outwards with a fork, gradually incorporating the flour.
Step 9
Once the flour is mostly incorporated by the fork, use your hands to knead the dough. Push, fold, and turn the dough until it becomes a smooth, elastic ball. Knead for about 10 minutes for the best texture.
Step 10
Shape the kneaded dough into a long, thin oval using a rolling pin. Fold it into thirds lengthwise, like folding a piece of paper or a business letter.
Step 11
Roll out the folded dough thinly again, then fold it into thirds once more. Repeat this process of rolling and folding five times. This technique develops a wonderfully chewy texture and layers in your ravioli.
Step 12
After repeating the folding process five times, divide the dough into approximately three equal portions. Take out just one portion to work with at a time. Cover the remaining two portions with plastic wrap or a damp cloth to prevent them from drying out. Dried-out dough can tear easily.
Step 13
Take the portion of dough you’ve set aside and roll it out as thinly and long as possible with your rolling pin. Aim to roll it so thin you can almost see through it! Make the width about the size of two ravioli, and roll it out lengthwise. Repeat this process with the other two portions of dough.
Step 14
Cut the thinly rolled dough sheets into two long strips lengthwise, and then cut them crosswise into your desired ravioli size and number. Place about a tablespoon of the prepared filling onto one half of each dough piece. Lightly moisten the edges of the dough with water using your fingertip. Then, fold the dough over the filling and press the edges firmly to seal, ensuring no air is trapped inside. This prevents the filling from escaping during cooking.
Step 15
Use a fork to press along the edges of the sealed ravioli, creating decorative patterns. These fork marks not only add visual appeal but also help the sauce adhere better when served.
Step 16
Now it’s time to cook the ravioli. Bring 800ml of water to a rolling boil in a large pot. Add 2 Tbsp of salt and 1 Tbsp of olive oil. Carefully drop the ravioli into the boiling water and cook for 6 minutes. They are ready when they float to the surface and appear slightly translucent.
Step 17
While the ravioli are cooking, prepare the pasta sauce. Heat 30g of olive oil in a frying pan over low heat. Add the thinly sliced garlic and sauté slowly until fragrant and light golden. Ensure the garlic doesn’t burn, as this will make it bitter.
Step 18
Once the garlic is golden, add the thinly sliced Cheongyang chili pepper and sauté for about 30 seconds to release its aroma. The spicy scent will whet your appetite. (You can omit or reduce the amount if you prefer less heat.)
Step 19
Add the torn or sliced Santa mushrooms (100g) to the pan and increase the heat to medium. Sauté until the mushrooms are tender and fragrant.
Step 20
Pour in about two ladles of the starchy pasta water from cooking the ravioli. Season with 1/2 Tbsp of salt to adjust the overall taste. Pasta water is key to achieving the perfect sauce consistency and adding depth of flavor. Stir everything together to combine.
Step 21
Drain the cooked ravioli and carefully add them to the sauce in the frying pan. Gently toss them with the sauce for about 1 minute, allowing the ravioli to absorb the flavors. This ensures the sauce permeates the ravioli beautifully.
Step 22
Now, plate the sauced ravioli attractively in serving bowls. Serve immediately while warm for the best taste experience.
Step 23
Your flavorful Santa mushroom ravioli, with a satisfyingly full filling, is ready! Enjoy a wonderful Italian dish right in your own home.
Step 24
Don’t discard any leftover filling! Simply spread it on slices of bread and bake in an air fryer at 180°C (350°F) for 4 minutes. You’ll create a surprisingly delicious and impressive brunch item. What a fantastic way to use leftovers!
