Whole Wheat Ravioli with Mushroom and Cheese Filling Recipe Video

Summary

Difficulty LevelMediumHealth IndexAverage
Servings4Cuisine
CourseTaste
Main IngredientInterest Group

Ingredients

 
For dough
 
Thrive eggs-3
 
Thrive flour-2 cups
 
Semolina-1/2 cup
 
Salt-1 teaspoon
 
Thrive spinach-1/2 cup
 
Olive oil- 1 tablespoon
 
Thrive mushrooms-1 cup, rehydrated
 
Butter-1 tablespoon
 
Chive and green onion-1/2 cup, chopped
 
Cheese-1/2 cup, shredded
 
Ricotta cheese-1 cup
 
Parmesan cheese-1/2 cup, grated
 
Salt-1 teaspoon

Directions

GETTING READY
1) In a food processor container, add flour, semolina, salt and eggs and beat until a soft dough forms. Add water or flour if needed.
2) Add olive oil and beat again.
3) On a floured surface, knead in spinach into the dough. Leave it for an hour.

MAKING
4) To make filling, in a fry pan, heat butter and sauté mushrooms on high.
5) Roll the dough into pasta sheets or use a pasta machine.
6) Take a large saucepan and heat water.
7) Once the mushrooms are done, put them in a large bowl, add chives and green onions.
8) Add cheeses, salt and give it a good mix.
9) Scoop the filling on the pasta sheet and fold it into half.
10) Press to remove air pockets and seal the edges. Cut the ravioli.
11) Add salt to the water and drop the ravioli. Cook for 2-3 minutes.

SERVING
12) Serve the ravioli with some pasta sauce and sprinkle cheese over it.

Editors Review

Love Italian dishes, then you must try some whole wheat ravioli made with dehydrated ingredients. Watch the video to learn the recipe.
Quantcast