Ravioli with Pesto and Mushrooms

Pasta and Pizza | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Ravioli with Pesto and Mushrooms

Ingredients

Wheat Flour - 17.6 oz
Chicken Egg - 1 piece
Olive Oil - 3 tablespoons
Water - ¾ cup
Fresh basil leaves - 1 bunch
Fresh Mushrooms - 17.6 oz
Onion - 1 piece
Butter - 2 tablespoons
Sour Cream - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Knead the dough. Whisk the eggs with olive oil and water. Add salt. In a mortar or blender, chop the spinach and add it to the egg mixture. Gradually add the sifted flour to this mixture. Knead a firm and elastic dough, similar to dumpling dough. Set the finished dough aside to rest for 30 minutes.

Step 2

Prepare the filling. Finely chop the mushrooms and onion. Sauté in butter, then add sour cream or cream. Season with salt and pepper and simmer for 10–15 minutes.

Step 3

Shape the ravioli. Divide the dough into two equal parts and roll out into thin sheets. Place spoonfuls of the filling 4–5 cm apart. Lay the second sheet on top and press the edges tightly around the filling with your fingers. Cut them into squares or circles.