MUSHROOM & ARUGULA RAVIOLI
This ravioli recipe will transport you straight to Italy. It is a healthier alternative to regular pasta since it has whole wheat flour instead of all-purpose flour; however, you can always swap it out for all-purpose flour. You can also change the arugula to spinach!
MUSHROOM & ARUGULA RAVIOLI
SERVINGS: 4
PREP TIME: 30 MINUTES
COOKING TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES
INGREDIENTS
½ cup of arugula (minced)
8 oz. of baby bella or white mushrooms (minced)
4 oz of a fresh mozzarella log (shredded)
2 oz of goat cheese
1 tsp of Italian seasoning
1 tsp of salt
1 tsp of pepper
4 cloves and 2 cloves of garlic (minced)
1 tablespoon and 3 tablespoons of olive oil
1 tablespoon of lemon juice
1 teaspoon of lemon zest
2-4 sage leaves
1 tablespoon of butter
2 tablespoons of pasta water
1 ½ cups of pasta water
3 eggs
water (if needed for pasta)
INSTRUCTIONS
Prepare the Pasta
In a small bowl, mix the eggs with a fork. Then, on a large cutting board, put the flour in the center and put a small hole in the middle of the flour pile for the eggs. Add the eggs and slowly mix them into the flour using a fork. Eventually, use your hands to knead the dough. Once the dough no longer sticks to your fingers, it is ready. Add water little by little if the dough is too dry. Form the dough into a large ball, wrap it in plastic wrap to prevent it from drying out, and set it aside for later.
Make the Filling
In a large bowl, add the goat cheese, mozzarella cheese, Italian seasoning, salt, and pepper. Heat a pan to medium heat and once hot, add one tablespoon of olive oil. Add 4 cloves of minced garlic, and once fragrant, add and sauté the mushrooms and arugula until soft and wilted. Now, add the sautéd mushrooms and arugula mixture to the bowl of cheese. Mix and set aside.
Make the Ravioli
Cut the ball of dough into four equal parts. Take one quarter and roll it out slightly. Run it through your pasta maker on setting 1 about 2-3 times. After that, run the dough through each setting at least once until you reach setting 8 (the thinnest setting). Cut the dough into equally sized squares. Repeat this process for the other three quarters of dough. Now, put a small amount of filling on top of half the dough squares you made. Take the remaining squares and gently place them on top of the squares with the filling. Use a fork to gently press down the edges of every ravioli (make sure there are no air gaps between the two squares).
Cook the Ravioli and Make the Sauce
Take a large pot filled about ¾ with water and put it on high heat. Salt the water generously, and once boiling, add the pasta. They should be ready once they float to the top (about 3-5 minutes). To make the sauce, heat a large pan to medium heat and once hot, add 3 tablespoons of olive oil and 2 cloves of minced garlic. Once garlic is fragrant and golden brown, add the butter and pasta water. Lower the heat to low and add the lemon juice, zest, and sage leaves. Finally, once the pasta is ready, add it to the pan with the sauce and mix to make sure every ravioli is coated in sauce.
Serve and Enjoy!
