I’m pretty excited about what I have to share with you today. Okay, super excited. Not only do I have the most delicious dinner recipe made up of fresh mushrooms and creamy cheese filled homemade pasta… but the coolest tool ever to make it with too!
Have you ever heard of Uncommon Goods? They’re a really cool company with a great respect for the creative individual and just like Teluna, they believe in using their business to impact the world in a positive way. And about one-third of their entire collection incorporates recycled and up cycled materials. Pretty awesome I know.
You know I’m a sucker for odd tools and creative kitchen goodies and they have some of the most unique kitchen tools, including everything from musical wine glasses to personalized cutting boards. But what I’m most excited about is their Ravioli Rolling Pin! It made creating these homemade ravioli so quick and easy and since I’d been craving mushrooms lately (so weird, I know) this was the perfect opportunity to create this delicious recipe and use my fun new tool.
Now I know ravioli making with homemade dough sounds like a lot of work, but with this unique ravioli maker and super simple ingredients it was so easy! Flour, eggs, and salt and voila! homemade dough. Mushrooms, butter, and broth and you have one of the most delicious pasta ‘sauces’ I’ve ever had. Told ya it was easy. The browned butter is heaven and the mascarpone cheese filling is so smooth and creamy, its the perfect filling to balance the earthiness of the mushrooms. Pair this recipe with a nice red wine and don’t blame me when you’re so content after dinner that you fall asleep at the table.
Are you ready to become a ravioli guru?
Seriously, how cute are these raviolis!? I know my obsession with mini things (like my mini cacti and miniature cast iron skillet
Take a minute to check out all the unique products Uncommon Goods has to offer!
Serves 4
Ingredients
- PASTA DOUGH
- 2 cups flour
- 1 tsp salt
- 3 eggs
- 2 tbsp water
- FILLING
- 1 cup mascarpone cheese
- 1 cup mozzarella cheese
- 1 tbsp fresh chopped thyme
- salt and pepper
- SHIITAKE MUSHROOM SAUCE
- 2 tbsp olive oil
- 1 tbsp butter (I like vegan earth balance best)
- 2 cups shiitake mushrooms
- 2 cups baby bella mushrooms
- 3 cloves chopped garlic
- 1/3 cup red wine
- 3 cups vegetable broth
- pine nuts for garnish
Instructions
- For the raviolis: Mix flour and salt together and form into a mound with a well in the center. Place 3 eggs in the well and mix dry ingredients into the center and knead until a smooth dough forms. Add water if it’s too dry. Wrap in plastic wrap and set aside for 15 minutes.
- Cut your dough into two even halves. With your clear roller cover on, roll two flat lasagna like pieces. Place one on a flour covered surface, cover with filling, and place second dough piece on top. Remove clear roller cover, place wood ravioli roller at the front of your dough closest to you and pressing hard roll to the back of your dough creating evenly filled raviolis.
- For the filling: Place all ingredients into a bowl and mix until well combined.
- For the mushroom sauce: In a large deep skillet heat oil and butter over medium heat. Let butter brown for a minute, until it becomes a darker golden color, making sure not to burn it. Place all mushrooms in an even layer and let sear 2 minutes without touching, flip to the other side and let sear another 2 minutes.
- Add in garlic and cook another 30 seconds. Pour in wine and vegetable broth and evenly place ravioli in the broth. Bring to a boil, reduce heat to a simmer, and let simmer for 10 minutes or until ravioli is fully cooked.
- Spoon broth into a bowl, top with ravioli and mushrooms and garnish with grated parmesan and pine nuts. Enjoy hot and fall in love with your new ravioli making skills!
Save
