Sauteed Mushroom Ravioli with Manchego Thyme and Pepper Cream


If I could rename “Ravioli” I would call it “Pocket Full of Goodness!” Because that it truly what it is. Not only is ravioli so much fun to make, but you get to choose what goes inside!

For this particular ‘Packet Full of Goodness’ recipe, I chose to fill them with gorgeous sauteed mushrooms, a thin slice of Manchego Cheese and tossed them in a delicious cream sauce.

Dough

1 1/2 Cups Organic Flour

3 Organic Eggs

1 teaspoon Sea Salt

1 teaspoon fresh Thyme

Directions

Combine the flour, eggs, salt and thyme. Using your hands or a wooden spoon mix until well incorporated. Roll out the dough using a pasta machine until the sheets are very thin. Set aside on parchment paper to prevent the sheets from sticking. When your filling is done and cooled cut your sheets of pasta into 3″ x 3″ pieces. To put together the ravioli layer 2 mushrooms then a piece of the Manchego then 1 mushroom on top. Complete as many ravioli as you would like to serve then set aside on parchment paper dusted with a little flour to again, prevent sticking.

Filling

1 Cup Crimini Mushrooms, chopped

2 Tablespoons Organic Sweet Cream Butter

Manchego Cheese, thinly sliced into 1” pieces

Sea Salt and Pepper

Directions

In a large pan saute the butter, mushrooms, salt and pepper over low-medium heat until the mushroom are wilted and beautiful. Then set aside in a bowl to cool for about 15 minutes.

Cream Sauce

1 Cup Organic Cream

1/3 Cup Manchego Cheese

1/2 teaspoon Black Pepper, fresh cracked

Few sprigs of Thyme

Directions

In a small pot heat the cream and Manchego until it is melted. Add in the sea salt, pepper and Thyme. Stir with a whisk to

prevent to much clumping. (A little clumping is good because it gives it that cheesy texture.)

To cook the ravioli, bring a large pot of sea salted water to a soft boil and add in your ravioli one at a time. Do not overcrowd the pot. Cook until tender 8-10 minutes. (All dough has a different cook time, so just test the ravioli to make sure it is to the consistency you would like.)

When your ravioli is ready to be served, top with the gorgeous cream sauce and garnish with a pinch more of pepper and fresh Thyme.

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