Chef Federico Alessandri © 2025
Ravioli with Mushrooms
PREPARATION:
If you are using champignon mushrooms, peel them, and separate the head from the stem. Chop the stem in 3 sticks. In a pan, add 4 spoons of extra virgin olive oil and some garlic. Heat the oil gently, don’t burn the garlic. When the garlic starts to change colour take it out. Wait until the oil is very hot ( but not burned ) and add the mushroom stems. Don’t stir, leave them to seer, and then stir. Finish to cook. Once done, put the mushrooms in a strainer and let the oil drip into a bowl. Take this oil and put it in a little pot ( add more oil to cover the bottom ), bring to a medium heat and then add the sliced mushroom heads. Stir frequently and cook with a lid on top for 15 minutes on a gentle flame. The mushrooms must be ‘almost melted’ and very soft. Blend them and keep them on the side for later. Now that the mushroom stems are cold, mince them and add the parmigiano cheese, ricotta cheese and some chilli, parsley, and salt, mix and then let it rest in the fridge for 20 minutes. Assemble the ravioli as demonstrated. In a pot of water add 0,3 ounce of salt for each liter of water. Wait until it boils then add the pasta, cook for 1 minute, then finish to cook in a pan with some melted butter. Continue to cook until ready, adding some of the boiling pasta water when needed.
For presentation:
Heat the blended mushroom with some creamy goat cheese, adjust with salt and some of the boiling water for the right consistency. Put this cream on the bottom of the plate and the ravioli on the top. Sprinkle with some very fine minced parsley.
• Ingredients for 4 people
• For the ravioli:
• -10 ounces of Italian ‘00’ flour
• -6 ounces of eggs (3 extra large eggs)
• -3 pinches of salt
• -3 tablespoons of extra virgin olive oil
• For the filling:
• -8 ounces of mushrooms
• -5 ounces of Italian ricotta cheese
• -2 ounces of parmigiano cheese
• -garlic
• -hot chilli
• -salt
• -parsley
•
PREPARATION:
If you are using champignon mushrooms, peel them, and separate the head from the stem. Chop the stem in 3 sticks. In a pan, add 4 spoons of extra virgin olive oil and some garlic. Heat the oil gently, don’t burn the garlic. When the garlic starts to change colour take it out. Wait until the oil is very hot ( but not burned ) and add the mushroom stems. Don’t stir, leave them to seer, and then stir. Finish to cook. Once done, put the mushrooms in a strainer and let the oil drip into a bowl. Take this oil and put it in a little pot ( add more oil to cover the bottom ), bring to a medium heat and then add the sliced mushroom heads. Stir frequently and cook with a lid on top for 15 minutes on a gentle flame. The mushrooms must be ‘almost melted’ and very soft. Blend them and keep them on the side for later. Now that the mushroom stems are cold, mince them and add the parmigiano cheese, ricotta cheese and some chilli, parsley, and salt, mix and then let it rest in the fridge for 20 minutes. Assemble the ravioli as demonstrated. In a pot of water add 0,3 ounce of salt for each liter of water. Wait until it boils then add the pasta, cook for 1 minute, then finish to cook in a pan with some melted butter. Continue to cook until ready, adding some of the boiling pasta water when needed.
For presentation:
Heat the blended mushroom with some creamy goat cheese, adjust with salt and some of the boiling water for the right consistency. Put this cream on the bottom of the plate and the ravioli on the top. Sprinkle with some very fine minced parsley.
• Ingredients for 4 people
• For the ravioli:
• -10 ounces of Italian ‘00’ flour
• -6 ounces of eggs (3 extra large eggs)
• -3 pinches of salt
• -3 tablespoons of extra virgin olive oil
• For the filling:
• -8 ounces of mushrooms
• -5 ounces of Italian ricotta cheese
• -2 ounces of parmigiano cheese
• -garlic
• -hot chilli
• -salt
• -parsley
•
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