Mushroom and Ricotta Ravioli

Ingredients

• All-purpose flour (2 cups, plus extra for dusting)
• Eggs (3 large)
• Olive oil (2 tablespoons)
• Mushrooms (2 cups, finely chopped (preferably cremini or shiitake))
• Ricotta cheese (1 cup, drained)
• Parmesan cheese (1/2 cup, grated, plus extra for serving)
• Garlic (2 cloves, minced)
• Fresh parsley (1/4 cup, chopped)
• Salt (1 teaspoon, divided)
• Black pepper (1/2 teaspoon)
• Marinara sauce (2 cups, for serving)

Instructions

1. In a large mixing bowl, combine the flour and 2 eggs. Mix until a dough begins to form, then knead until smooth, about 5-10 minutes. Cover the dough with plastic wrap and let it rest for 30 minutes.
2. While the dough rests, prepare the filling. In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Remove from heat and let cool.
3. In a separate bowl, mix the cooled mushrooms, ricotta cheese, grated Parmesan cheese, minced garlic, chopped parsley, 1/2 teaspoon salt, and black pepper until well combined.
4. After the dough has rested, divide it into two equal portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine, dusting with flour as needed to prevent sticking.
5. Place teaspoonfuls of the mushroom and ricotta mixture onto one sheet of pasta, leaving about 2 inches between each filling. Brush the edges of the pasta with water to help seal.
6. Carefully cover the filling with the second sheet of pasta, pressing down gently around each filling to seal. Use a ravioli cutter or a knife to cut out individual ravioli squares.
7. Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
8. In a saucepan, heat the marinara sauce over medium heat until warm. Serve the mushroom and ricotta ravioli topped with marinara sauce and garnish with additional grated Parmesan cheese and chopped parsley, if desired.