Recipe of Any-night-of-the-week Mixed Mushroom and Provolone Ravioli

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mixed mushroom and provolone ravioli. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mixed Mushroom and Provolone Ravioli is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Mixed Mushroom and Provolone Ravioli is something which I’ve loved my whole life.

Steve cooks the perfect starter for Valentine's Day. Mushroom Ravioli with a creamy mushroom sauce. This homemade ravioli is actually vegetarian, but no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach.

To begin with this recipe, we have to first prepare a few ingredients. You can cook mixed mushroom and provolone ravioli using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Mixed Mushroom and Provolone Ravioli:

1. Take 1 clove 4 garlic minced
2. Get 1 each 2 portobello mushrooms finely diced
3. Get 1 each 2 shiitake mushrooms finely diced
4. Prepare 1 each 2 white mushrooms finely diced
5. Get 1 each 2 chanterelle mushrooms finely diced
6. Make ready 1 oz 2 oz of shredded provolone
7. Prepare 1 pinch 2 pinches of salt
8. Take 1 pinch 3 pinches of pepper coarsely ground
9. Prepare 1 cup 2 cups flour
10. Prepare 1 each 3 eggs
11. Prepare 1 tsp 2 teaspoons butter

You may never use store bought sauce again. Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well. Serve hot and enjoy with your favorite cream sauce. Sprinkled some Montreal steak seasoning on the patties.

Instructions to make Mixed Mushroom and Provolone Ravioli:

1. In a medium sized bowl combine 2cups flour with 1 pinch of salt. Make a small well in center of flour and add 3 eggs. Mix ingredients together until it looks like a crumbly dough. Flour your flat work space lightly so dough doesn't stick. Take dough from bowl and begin to kneed it till no Flour can be seen in dough mixture. Wrap in cling film tightly and refrigerate for a minimum of one hour. Roll dough into paper thin sheet and fill with sautéed mushroom mixture.
2. Finely dice mushrooms and garlic. Sauté in butter add salt and pepper to taste. Allow mixture to cool. Add shredded provolone cheese and mix well.
3. Place mushroom filling on rolled dough about an inch apart from each other. Use water to moisten dough around filling. Only use filling on half of the dough as you are going to fold dough over to encase the filling. Press firmly but avoid tearing the dough. Use a sharp knife or round cutter to shape your ravioli.
4. In a medium sized sauce pot bring water to boil add a pinch of salt to season your water. Add ravioli one at a time and cook for four minutes. Remove from water and garnish with basil pesto and green onion.

Serve hot and enjoy with your favorite cream sauce. Sprinkled some Montreal steak seasoning on the patties. Grated very good provolone and topped the hot patties so the cheese melted on its own. These Garlic Butter Mushroom and Provolone Melts are quick and simple to make. Full of flavor and total comfort food.

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