Homemade Mushroom Cream Ravioli with Rich Flavor
The Perfect Fusion: Baekseon & Gonji7ho Mushroom Cream Ravioli
Introducing a special ravioli that truly captures the deep, subtle flavors of mushrooms. The chewy, Italian-style dumplings are generously filled with fresh spinach and aromatic Baekseon (oyster mushrooms), adding both nutrition and taste. This is complemented by a smooth cream sauce utilizing the unique Gonji7ho oyster mushrooms. Both the ravioli and the sauce deliver a rich mushroom aroma and a satisfying texture, creating an elegant dish. Enjoy a luxurious meal at home that rivals any restaurant!
Ravioli Filling Ingredients- 1 pack of wonton wrappers (round recommended)
- 5 roots of fresh spinach
- 400g of Baekseon oyster mushrooms
- A small amount of fresh Parmigiano Reggiano cheese (grated)
Cooking Instructions
Step 1
First, let’s make the homemade ricotta cheese for the ravioli filling. Pour 1L of milk into a pot and bring it to a simmer over medium heat. Once you see steam rising from the edges and the milk starts to gently bubble, reduce the heat to low. Slowly add 3 tablespoons of lemon juice. After adding the lemon juice, stir gently with chopsticks or a spatula about 10 times only. Stirring too much can prevent the cheese from forming properly. Now, maintain the low heat and simmer for another 15 minutes to allow the whey and milk proteins to separate.
Step 2
After some time, you’ll visually see the clear yellowish whey separating from the soft white curds. Once separation is evident, turn off the heat and let it sit for about 10 minutes for the residual heat to help coagulation. Drain the separated curds through a fine-mesh sieve lined with cheesecloth or a thin cloth, and let it cool completely. This fresh ricotta cheese will make the ravioli filling wonderfully smooth and creamy.
Step 3
Now it’s time to prepare the mushrooms and spinach for the ravioli filling and cream sauce. Briefly blanch the fresh spinach in boiling water for about 30 seconds – be careful not to overcook, as it will become mushy. Rinse the blanched spinach under cold water to cool it down, then squeeze out as much water as possible by hand. For the Baekseon oyster mushrooms, blanch them in boiling water for about 1 minute and 30 seconds. Slightly blanching them enhances their flavor. After blanching, squeeze out the water from the Baekseon mushrooms as well. (The Gonji7ho mushrooms will be used for the sauce).
Step 4
Prepare a food processor or blender. Add the cooled ricotta cheese, the squeezed spinach, and the blanched and squeezed Baekseon oyster mushrooms. Season with salt and pepper to taste, and add some grated Parmigiano Reggiano cheese for extra flavor. Process until all ingredients are finely combined and have a smooth consistency. This mixture will be the filling for your ravioli. Taste and adjust seasoning if needed.
Step 5
If you are using round wonton wrappers, to create neat ravioli, trim off the circular edges with a knife to make them into square shapes. This will help the ravioli hold their shape nicely when filled and sealed. If the wrappers are too small, you can use slightly larger ones or cut them into squares as needed.
Step 6
Now, let’s make the ravioli! Place one prepared square wonton wrapper on a clean plate or cutting board. Place a moderate amount of the prepared ravioli filling in the center of the wrapper. Be careful not to overfill, as this can cause the filling to burst out. Lightly moisten the edges of the wrapper with water using your finger; this helps the wrappers stick together. Cover with another wonton wrapper, then use a fork to press down firmly along the edges to seal them. Pressing with the fork creates a decorative pattern and ensures the filling stays inside.
Step 7
It’s time to cook the carefully made ravioli. Bring a large pot of water to a boil and add a pinch of salt. Gently add the ravioli to the boiling water and cook for about 5 minutes. They are ready when they float to the surface. Once cooked, carefully remove them and briefly rinse under cold water to stop the cooking process. Drain well and place the ravioli in a pan lightly coated with olive oil, ensuring they don’t overlap. This prevents them from sticking together and helps maintain their shape when tossing with the sauce.
Step 8
Now, let’s prepare the ingredients for the delicious cream sauce. Thinly slice the garlic. Finely mince the onion. Tear the Gonji7ho oyster mushrooms into bite-sized pieces. Tearing the mushrooms helps preserve their texture. These ingredients will add wonderful flavor to the cream sauce.
Step 9
Heat a pan over medium heat and add a generous amount of olive oil. Add the sliced garlic first and sauté until fragrant. Sautéing the garlic before adding other ingredients will deepen the mushroom’s flavor. Be careful not to burn the garlic; cook until it’s lightly golden.
Step 10
Once the garlic starts to turn a nice golden-brown color, add the minced onion and the torn Gonji7ho oyster mushrooms. Sauté them together until the onion becomes translucent and the moisture from the mushrooms has evaporated, and they begin to brown slightly. Thoroughly sautéing these ingredients will bring out their natural sweetness and enhance their flavor.
Step 11
When all the ingredients have a rich brown hue and their aroma has developed, carefully pour in 200ml of heavy cream and 200ml of milk, which will form the base of the cream sauce. Use a spatula to scrape any bits stuck to the bottom of the pan and stir them into the cream and milk mixture. Cook over low heat, stirring constantly, until the sauce thickens to your desired consistency. Be mindful of the heat to prevent the sauce from reducing too much.
Step 12
Once the sauce has thickened to your liking, it’s time to season it. Add salt and pepper gradually, tasting as you go. Grating in some Parmigiano Reggiano cheese at the end will create an even richer and more complex cream sauce. Stir until the cheese is fully melted.
Step 13
Now, gently add the boiled ravioli to the finished cream sauce. Handle them very carefully to avoid breaking. Toss them gently to coat the ravioli evenly with the sauce. Continue to cook for about 1 minute, allowing the sauce to meld with the ravioli.
Step 14
Your delicious mushroom cream ravioli is ready! Serve them on warm plates. Now you’re all set to enjoy the delightful combination of chewy ravioli and the aromatic mushroom cream sauce. You can garnish with fresh herbs or extra Parmigiano Reggiano cheese for an even more luxurious touch. Enjoy your meal!
