Ricotta and Mushroom Stuffed Ravioli Recipe

Ingredients:

• 1 package of premade fresh ravioli (24 pieces)
• 1 cup of ricotta cheese
• 1 cup of chopped mushrooms
• 1/4 cup of grated parmesan cheese
• 1/4 cup of chopped fresh parsley
• 2 cloves of garlic, minced
• 1 tbsp of olive oil
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil.
2. In a large skillet over medium heat, add olive oil and minced garlic. Sauté for 1-2 minutes or until fragrant.
3. Add the mushrooms to the skillet and sauté for 5-7 minutes or until they release their moisture and are golden brown. Season with salt and pepper to taste and remove from heat.
4. In a mixing bowl, combine ricotta cheese, parmesan cheese, chopped parsley, and the mushroom mixture. Mix well until fully combined.
5. Place a heaping teaspoon of the filling onto the center of each ravioli.
6. Using a fork, gently press the edges around the filling to seal each ravioli. Repeat with remaining ravioli.
7. Carefully add the ravioli to the boiling water and cook for 3-4 minutes or until they float to the top. Remove with a slotted spoon and serve.

Verdict:

This ricotta and mushroom stuffed ravioli recipe is a gourmet twist on a classic dish. The filling is incredibly flavorful and creamy, while the fresh ravioli is perfectly tender. It’s elegant enough for a dinner party but simple enough for a weeknight meal.

Serving Suggestions:

• Garnish with extra grated parmesan cheese and chopped parsley.
• Serve with a side of sautéed spinach or mixed greens for a balanced meal.
• Pair with a glass of red wine, such as a Chianti or Pinot Noir.