Mushroom, Roasted Garlic, and Onion Ravioli with a Bechamel Sauce

If you’ve been following along this week, I have been showing a whole bunch of Italian recipes. Today’s is the fanciest, but I had a lot of fun putting it together. I have made ravioli and tortellini before, but this was my best effort yet. I learned so much this time, and some of the ravioli are better than others, but next time will probably be even better. I made my basic egg pasta, but did 1.5 times the recipe, so 3 eggs with 1.5 cups flour to start. I just barely had enough to make all of the ravioli. But, I also had a lot of filling to use! If you roll out the pasta thin enough, you should be fine (I didn’t go thin enough at the start). Additionally, I have had trouble putting too much filling in them in the past. This time I overcompensated initially, so I later began stuffing them more. It worked just fine!

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I used a few methods as I went. Initially, I used a mini-cupcake/muffin pan to make the ravioli. Then, I tried using two sheets on top of each other (no mold). Finally, my favorite method was just rolling the sheet on top of the filling, and cutting the pillows. I was able to get the most filling this way. You can do however works best for you. There are also ravioli makers, and attachments for the KitchenAid. They are a bit expensive for such specific tools, so I decided to use what I already had.

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For the sauce, I had no idea that creamy white sauces do not need cream! This was just regular 2% milk and it tasted so rich. It doesn’t hurt that you add butter, but still! Better than I thought.

Directions for Mushroom, Roasted Garlic, and Onion Ravioli with a Bechamel Sauce

Making the filling and the ravioli

  • Butter or alternative (like Smart Balance)
  • 1/2 to 3/4 cup chopped onion
  • 2 cups chopped mushrooms (Shiitake, baby bella, button, or other varieties)
  • Salt and pepper
  • 2 Tablespoons chopped roasted garlic
  • 8 ounces ricotta cheese
  • Pasta sheets, rolled out thinly

Heat some butter in a skillet, then add the onion. Cook until the onion softens.

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Then, add the mushrooms and some salt and pepper. Continue cooking for about 10 minutes until the onions and mushrooms are brown.

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Remove from the heat.

Stir together the onion mixture with the roasted garlic and ricotta. Chill until ready to use.

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For the pasta sheets, place a spoon of filling on the dough, then cover with more dough. Use a knife, pizza cutter, or bench scraper to separate the ravioli. Be sure to seal the edges with the tines of a fork.

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Set the ravioli aside, but not on top of each other.

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If you wish, you can freeze some uncooked until ready to make later. Otherwise, cook them in boiling salted water. They are done after a few minutes when they float back to the top. Cut one open to be sure it is tender and warmed through.

Bechamel sauce

Adapted from Essentials of Classic Italian Cooking

  • 2 cups milk
  • 1/2 stick (4 Tablespoons) butter
  • 3 Tablespoons all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Rosemary sprigs (optional)

Heat the milk in a saucepan or in the microwave until just before it boils. It will form small bubbles. Meanwhile, heat the butter in a medium saucepan over low heat. When the butter has melted completely, add the flour and paprika all at once, stirring with a wooden spoon.

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Stir constantly for 2 minutes, then remove from the heat.

Begin adding the milk to the flour and butter, but only 2 Tablespoons at a time until you have used 1/2 cup of the milk. Be sure to stir well after each milk addition. The mixture should be smooth before you add more. Then you can begin adding 1/2 cup of milk at a time, again stirring until smooth. Once all of the milk is added, you can place the pan back over low heat.

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Add the salt, pepper, and any other seasoning you desire. Stir constantly until the sauce becomes dense and thick. Add your pasta and serve.

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Add a bit of rosemary on top for added flavor.

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Directions for Mushroom, Roasted Garlic, and Onion Ravioli with a Bechamel Sauce (without pictures)

Making the filling and the ravioli

  • Butter or alternative (like Smart Balance)
  • 1/2 to 3/4 cup chopped onion
  • 2 cups chopped mushrooms (Shiitake, baby bella, button, or other varieties)
  • Salt and pepper
  • 2 Tablespoons chopped roasted garlic
  • 8 ounces ricotta cheese
  • Pasta sheets, rolled out thinly

Heat some butter in a skillet, then add the onion. Cook until the onion softens. Then, add the mushrooms and some salt and pepper. Continue cooking for about 10 minutes until the onions and mushrooms are brown. Remove from the heat.

Stir together the onion mixture with the roasted garlic and ricotta. Chill until ready to use.

For the pasta sheets, place a spoon of filling on the dough, then cover with more dough. Use a knife, pizza cutter, or bench scraper to separate the ravioli. Be sure to seal the edges with the tines of a fork. Set the ravioli aside, but not on top of each other. If you wish, you can freeze some uncooked until ready to make later. Otherwise, cook them in boiling salted water. They are done after a few minutes when they float back to the top. Cut one open to be sure it is tender and warmed through.

Bechamel sauce

Adapted from Essentials of Classic Italian Cooking

  • 2 cups milk
  • 1/2 stick (4 Tablespoons) butter
  • 3 Tablespoons all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Rosemary sprigs (optional)

Heat the milk in a saucepan or in the microwave until just before it boils. It will form small bubbles. Meanwhile, heat the butter in a medium saucepan over low heat. When the butter has melted completely, add the flour and paprika all at once, stirring with a wooden spoon. Stir constantly for 2 minutes, then remove from the heat.

Begin adding the milk to the flour and butter, but only 2 Tablespoons at a time until you have used 1/2 cup of the milk. Be sure to stir well after each milk addition. The mixture should be smooth before you add more. Then you can begin adding 1/2 cup of milk at a time, again stirring until smooth. Once all of the milk is added, you can place the pan back over low heat. Add the salt, pepper, and any other seasoning you desire. Stir constantly until the sauce becomes dense and thick. Add your pasta and serve. Add a bit of rosemary on top for added flavor.

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3 thoughts on “Mushroom, Roasted Garlic, and Onion Ravioli with a Bechamel Sauce

  1. Pingback: Doria with Mushrooms, Bacon, and Eggs | fudgingahead

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