Mushroom Rosemary Infused Ravioli
Try this Mushroom Rosemary Infused Ravioli recipe, or contribute your own.
Try this Mushroom Rosemary Infused Ravioli recipe, or contribute your own.
- 2 cloves garlic minced
- 1/2 cup water
- 2 cups blanched almond flour
- sea salt to taste
- sea salt and black pepper to taste
- 8 egg yolks
- for the filling:
- for the ravioli:
- 1 1/3 cups arrowroot flour (you will need extra for the cutti
- 2 cups tapioca flour
- 3 teaspoons sea salt
- 4 pastured eggs
- 1/2 yellow onion diced
- 1 pound crimini mushrooms stems removed and diced
- 2 ounces grassfed cheddar cheese (i used kerrygold)
- 3 tablespoons ghee *tin star foods has a great one*
- for the raw garlic sauce:
- 1 cup raw cashews soaked over night and drained
- 1 tablespoon ground rosemary
- Carbohydrate 64.2528112175849 g
- Cholesterol 209.78 mg
- Fat 27.911454257389 g
- Fiber 4.91219032751486 g
- Protein 13.8280980291696 g
- Saturated Fat 4.4198238399548 g
- Serving Size 1 1 Serving (202g)
- Sodium 716.439202313457 mg
- Sugar 59.34062089007 g
- Trans Fat 1.34990899309778 g
- Calories 542 calories
Step-by-step
- In a food processor, pulse all three types of flour and the sea salt a few times... Then, take out a large mixing bowl and transfer the dry mixture. You want to create a well in the center of the bowl (like this)
- Place the eggs and egg yolks into your well and start whisking the eggs with a small fork. Now, slowly work your way with the fork into the dry mixture around the well, until it has been combined. Don't worry, it does not have to be incorporated well.
- Next, you want to take out a large wooden cutting board. Sprinkle the surface with a thin layer of arrowroot powder. Begin kneading the mixture with your hands for several minutes until it is smooth. If the dough is too dry, add a teaspoon of olive oil to give it some moisture. If it is too wet, add a teaspoon at a time of arrowroot flour until it reaches a smooth consistency.
- Make sure you sprinkle another thin layer of arrowroot onto your work surface, and begin rolling out the dough with a rolling pin. You will want to roll it out about ¼" thick. You want it thin enough so it's not too clumpy but thick enough so it won't fall apart after adding the mixture.
- Now, cut the pasta into 1½" squares and set them aside. Take out a brush and a small bowl of warm water and set aside next to the squares.
- For the filling, heat 3 tablespoons of ghee or grassfed butter in a large frying pan. If you have a wok, that is great. The larger the better *you want to give the mushrooms room to breathe!*
- Once the ghee has melted, toss your mushrooms into the pan and make sure they are thoroughly coated by the ghee. Give them a quick toss and turn your heat down to a low simmer. Continue stirring for 2-3 minutes, and then let them sit for 10-15 minutes until they begin to caramelize.
- Now, add in the diced onions and cook through for another 5 minutes.
- Remove the pan from the heat and shred 2 ounces of your cheese into the mushrooms & onion mixture. Add a few sprinkles of sea salt to taste.
- Place a little under a teaspoon of your mushroom & onion mixture into the center of half of your ravioli squares. After you add the mixture, dip the brush in water and add a very thin layer around the filling. Then, place the other half of the ravioli squares on top of the filled raviolis and seal them lightly with your finger tips (be careful around those edges). You can finish them off by pressing around the edges with the back of a fork, making slight indentations.
- Place a medium saucepan filled with water nearly to the top on the stove to boil, with 2 tablespoons of olive oil *this will help when the raviolis want to stick together and to teach other, hehe).
- Once boiling, add 6-8 raviolis at a time into the boiling water and immediately lower the heat to low-medium. Let them cook for about 1½ to 2 minutes, or until they begin to float to the top. Remove them with a slotted spoon, and serve them with your favorite tomato or cream sauce! I have included a recipe for the simple, raw garlic sauce I used.
Allowing crimini mushrooms to sit undisturbed for ten to fifteen minutes in melted ghee draws out intracellular moisture through osmosis before heat drives off the water, concentrating umami compounds as the natural sugars caramelize. Arrowroot and tapioca flours lack gluten networks entirely, requiring manual kneading with warm water to hydrate starches and build sufficient tensile strength so the rolled pasta squares hold their shape without tearing during boiling. Raw cashews demand an overnight soak in cool water; this rehydration softens the cell walls, allowing high-speed blades to shear the nuts into a smooth emulsion without added dairy fats. Fresh garlic cloves deliver pungent allicin compounds formed when cellular walls rupture upon mincing, whereas jarred or pre-peeled alternatives lose much of this sharp pungency through enzymatic degradation over time. Boiling fresh pasta requires maintaining a gentle simmer rather than a violent rolling boil, preventing delicate starch wrappers from dissolving prematurely before the internal filling reaches serving temperature. Straining the ravioli the exact moment they float to the surface halts the cooking process, yielding an al dente texture rather than a mushy interior.
