Easy Fast Cooking Mixed Mushroom and Provolone Ravioli Restaurant Style

Home cuisine ultimate Mixed Mushroom and Provolone Ravioli easy, tasty, practical.

11 ingredients, 4 steps, cooking Mixed Mushroom and Provolone Ravioli

How are you all, now you can cook recipe Mixed Mushroom and Provolone Ravioli with 11 ingredients and 4 steps. Below this is how to cook, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 11 ingredients and 4 stages of easy cooking Mixed Mushroom and Provolone Ravioli.

Ingredients for Mixed Mushroom and Provolone Ravioli

1. Prepare : 4 garlic minced.
2. You need : 2 portobello mushrooms finely diced.
3. It’s : 2 shiitake mushrooms finely diced.
4. It’s : 2 white mushrooms finely diced.
5. You need : 2 chanterelle mushrooms finely diced.
6. You need : 2 oz of shredded provolone.
7. It’s : 2 pinches of salt.
8. It’s : 3 pinches of pepper coarsely ground.
9. It’s : 2 cups flour.
10. You need : 3 eggs.
11. Prepare : 2 teaspoons butter.

If all main ingredients Mixed Mushroom and Provolone Ravioli it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking 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.
   
5. Finish and Enjoy.

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