Pasta, Noodles and Rice Recipes - Mushroom Ravioli Recipe

Heat the oil in a frying pan, add the onion and garlic and fry over a low heat until soft and lightly colored. Add the mushrooms and continue to cook gently until the mushrooms are soft and any liquid has evaporated.

Remove the pan from the heat and beat in the ricotta, egg and sufficient breadcrumbs to give a firm mixture. Season to taste with salt and pepper.

Roll out the pasta dough thinly and cut out 6 cm/2 1/2 inch rounds. Place a portion of the mixture on each round, brush around the edge of the dough with cold water, fold over and seal.

Alternatively, cut out 2.5 cm/ 1 inch squares or rounds, place the filling in the centre of half of them, brush around the edge with cold water, place another matching pasta shape on top and seal.

Bring a large saucepan of salted water to the boil, drop in a few ravioli at a time and cook for 4-5 minutes, until they rise to the surface. Remove with a slotted spoon, drain well and place in a warmed serving dish. Cover and keep hot until all the ravioli are cooked.

Just before serving, heat the butter in a saucepan until it is a light golden brown, and pour over the ravioli immediately.

Sprinkle a little of the Parmesan over the top, and serve the rest separately. Serve hot.