DIY Ravioli With Fresh Herb Sauce I Shop Tastemade

Stuffed with meaty mushrooms and rich ricotta, make raviolis at home and never settle for store-bought again. Want it? Click Here:
INGREDIENTS:
Filling:
1 package dried porcini mushrooms
1 cup hot water
2/3 cup ricotta cheese
1/2 cup grated Parmesan
1/4 cup packed parsley leaves, chopped
1/2 teaspoon chili flakes
Zest of 1 lemon
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Dough:
1 package tipo “00” flour
2 eggs, room temperature
1 teaspoon kosher salt
1 teaspoon truffle oil
3 to 6 tablespoons water
Spicy fresh herb sauce:
2 cloves garlic, grated
1/4 cup packed parsley leaves, chopped
3 mint sprigs, chopped
Zest of 1 lemon
1 tablespoon lemon juice
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon chili flakes
4 tablespoons extra-virgin olive oil
1/2 pound asparagus, cut into 2-inch pieces, parboiled
Garnish:
1/4 cup pine nuts, toasted
1/2 cup shaved Parmesan
STEPS:
Filling:
1.) In a small bowl, add dried porcini and 1 cup of hot water. Let soak for 10 minutes until mushrooms are soft and rehydrated. Drain and squeeze out any excess water, then chop finely. Set aside.
2.) In a medium bowl, add ricotta, mushrooms, grated Parmesan, parsley, chili flakes, lemon zest, salt and pepper. Stir until combined. Cover and place in refrigerator until ready to use.
Dough:
3.) Empty bag of flour onto a work surface, reserving about 1/4 cup for dusting. Form a well in the center of the flour. Add 2 eggs, truffle oil and salt. Whisk eggs, while incorporating flour into the eggs.
4.) Using your hands, mix flour and eggs until all are incorporated.
5.) Add water 1 tablespoon at a time, kneading after every time. Using the palm of your hand, knead dough for about 10 minutes until smooth.
Making ravioli:
6.) Line a sheet tray with a generous amount of flour.
7.) Cut dough into 4 equal parts. Using a rolling pin (or pasta maker), roll dough in long, thin strips, about 1/16 inch thick. Cut dough in half, and dollop heaping teaspoonfuls of filling about 2 inches apart. Brush edges with water. Top with the other half of cut dough. Gently press down around each dollop of filling. Place a ravioli cutter over filling and press down to cut. Transfer raviolis to sheet trays, and cover with a clean linen towel to keep from drying.
Sauce:
8.) In a large serving bowl, add garlic, parsley, mint, zest, juice, salt, chili flakes and pepper. Mix until well blended. Drizzle with oil and stir well to combine. Set aside.
Ravioli:
9.) In a large stock pot, bring water to a boil. Cook ravioli for 3 to 5 minutes. Reserve 1/2 cup of cooking water. Drain.
10.) Add ravioli and cooked asparagus to the large serving bowl with sauce. Add 1/4 cup cooking water and gently toss with sauce. If pasta seems dry, add more cooking water. Sprinkle with pine nuts and shaved Parmesan. Serve.
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