MUSHROOM RAVIOLI IN BEEF BROTH

Mushroom Ravioli in Beef Broth image

There is nothing more satisfying than an awesome bowl of soup on a cold rainy evening. I love anything mushroom and this fits the crave! Pair it with a decent bottle of wine and a crispy baguette and you have a fancy dinner!

Provided by Amy CooksToo

Number Of Ingredients 20

Ingredients

1 Tbsp butter
1/4 c chopped baby bella mushroom (or wild mushrooms if you can get them) (finely chopped)
3/4 c chopped white mushrooms (finely chopped)
1/2 small onion (finely chopped)
1 clove garlic (finely chopped)
1 Tbsp minced italian parsley
1 tsp oregano, dried
1 Tbsp flour
3 Tbsp mascarpone cheese
2 Tbsp tablespoon freshly grated parmesan cheese
1 Tbsp cream
2 c flour (i use 1 cup 00 and one cup semolina but all purpose works well too)
1/2 tsp sea salt
3 large eggs
1/2 c onion diced fine
1/2 c carrot chopped
1/2 c celery chopped
1 qt homemade beef broth
olive oil for sautéing
fresh grated parmesan for serving

Steps:

1. MUSHROOM FILLING In a well seasoned cast iron pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds. Sprinkle with flour, add cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.
2. RAVIOLI PASTA Makes about 60. Freeze what you don't use for another night! On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Knead until you have a soft dough. Wrap in plastic and let rest one hour in the refrigerator. Cut dough into 3-4 parts, keep parts you aren't working with wrapped in plastic. Flatten part you are working with and roll through pasta machine until thin and slightly transparent. Sprinkle dough with flour so it doesn't stick. Fold the sheet in half and mark midpoint. Open the sheet back up noting where the center is. Use your Anolini stamp (you can also eyeball it and use a knife or pasta cutter to form the ravioli. I bought the Anolini stamp - it was winter I was bored.) and lightly stamp the dough to mark your shapes. Drop approximately 1 heaping teaspoon full of mushroom filling in the spots marked out on the half pasta sheet. Fold the other side over and with your fingers press between each ravioli, sealing the dough in place. Use the Anolini stamp to press and seal. Place on floured wax or parchment paper set in a cookie sheet.
3. BEEF BROTH Heat olive oil in a soup pot, I use 4 quart size, add veggies and sauté until the onions are translucent. Add beef broth bring to a slow simmer. Simmer until veggies are tender. Cover and keep warm.
4. ASSEMBLY Bring a large pot of salted water to a boil. Add a handfull of ravioli for each person, I use 10-12 per person. The ravioli are done when they float. Strain ravioli with a slotted spoon and place the ravioli in a soup bowl. Toss with some butter. Pour a ladle or two of beef broth over. Top with grated Parmesan.