There are so many ways to fill ravioli that it’s hard to really pick my favorite. Since I love mushrooms and still have some Polish dry mushrooms from my mom in my pantry, I thought I would go for that. When it comes to Polish pierogi I am more of a traditionalist and like to stick to the fillings I ate growing up. So I see ravioli as a way to infuse ideas I would never use for pierogi :)
This time I also changed the dough recipe a little bit and instead of a mixture of olive oil and water I added only olive oil. The dough was super soft and elastic and so easy to knead. The only drawback was that if not covered by a kitchen towel it would dry out pretty fast and cause little cracks in the dough. But taste wise I think it was much better. It was rich and meaty, if you can say that about dough.
With this one I also wanted to make one larger ravioli with a poached egg inside as an extra surprise on your plate. When you cut through the poached egg it will add this amazing creaminess to the sauce.

Serving: 4 (makes approximately 50 pieces)
Preparation:  1 h for cooking mushrooms, 40 minutes for ravioli
Cooking : 10 minutes
Calories 730 for 12 raviolis with sauce

Ingredients for Filling
2 oz/60g of wild dry mushrooms
6 medium size champignons, chopped
4 cups of water
1 teaspoon of fresh thyme, chopped
3 leaves of fresh sage, chopped
1 ½ cup of part skim milk ricotta cheese
Pinch of cayenne pepper
Salt and pepper for tasting
1 teaspoon of canola oil
3 tablespoons of grated parmesan, plus some more for the final touch

Ingredients for Ravioli dough
2 cups of all purpose flour plus a little bit more for dusting the work surface
3 eggs
4 tablespoons of olive oil
pinch of salt

Ingredients for Mushroom and Prosciutto Sauce
1 ½ cups of mushroom stock
1 cup of low sodium chicken stock
4 slices of prosciutto ham
2 tablespoons of unsalted butter
2 medium size champignons, chopped
1 tablespoon of flour
¼ cup of port wine
Salt and pepper for taste

Put the 4 cups of water in a medium size sauce pan and add the dry mushrooms. Cook it on medium-low heat for a minimum of 30 minutes. Drain the mushrooms and save the mushroom liquid/stock.
Grind the mushrooms. On a small non stick pan heat up a teaspoon of canola oil and transfer the chopped champignons. Sear them for 3-4 minutes until they release the juice and get soft. Add the seared champignons to the grinder and mix them with the wild mushrooms.
ravioli filling1

In a medium size bowl mix the ground mushrooms and ricotta cheese. Add the thyme, sage, and pinch of cayenne pepper and mix it all together. Taste it, and add salt and pepper for your taste.
Put it aside. When you are done with the sauce, add the other half of the fried prosciutto portion to the cheese and mushroom filling.

Heat a large non-stick skillet and melt 1 tablespoon of butter.  Add the diced prosciutto and sear it for about 2 minutes. Take them out and set aside. Add chopped champignons and stir them from time to time for about 2 minutes until they are soft. Add the flour and stir it all together.  Add the port wine and cook it down for about 1 more minute, then add the mushroom stock and chicken stock and cook it down for approximately 15 minutes. Strain it and put the sauce back into the sauce pan. The sauce will thicken up and reduce. Add half of the prosciutto that was resting on the side, then add one tablespoon of butter and some pepper and salt for taste. Turn the heat to minimum.

Ravioli dough
Put the flour on a work surface and make a little well in the middle. Add the eggs inside the well, and then add the olive oil and a pinch of salt. Mix it all with your hands and start working on the dough. Knead it for 5 minutes until the dough becomes soft and all ingredients are well combined.
Create a ball and wrap it into plastic wrap and let it rest for about 20 minutes. That time will help the dough to relax and become more elastic.
After the dough is rested cut the ball into two and roll out one part. Keep the other one covered so that is doesn’t dry out. I use the KitchenAid dough attachment, which makes the rolling process pretty fast. You shouldn’t roll it out too thin, so for those of you who will be using the attachment finish the dough on the number 6 thickness setting. If you are working with a standard roller, make sure the dough is shaped into a long rectangle, 1/8 of an inch thick.

Start boiling some water in a large pot.
Transfer the filling into the baking bag, this way it will be easier to put equal amounts of filling onto each ravioli square. This time I’m using a ravioli roller to cut out the ravioli, but if you don’t have one use a pizza dough cutter, glass (which would make a round ravioli) or knife.
kolaz fillingPlace one rolled out dough on a flat surface and put the filling in two rows. Cover it with a kitchen towel and start rolling out the second part of the dough. That will be used for covering the ravioli.
kolaz filling 2After you squeeze the filling onto the first sheet of dough, brush the edges of the bottom part with water and cover it with the second layer of the dough.
cover dough8

kolaz folding and pressing
Press it with your fingers first along all the edges, then in between the two rows, and then around each filling.
Now your dough is ready to cut. Sprinkle some flour on a baking sheet and transfer your ravioli there as you cut them.  Make sure to cover them with a kitchen towel so that they don’t get dry.
ravioli before cooking2
The water should be boiling by now so add a tablespoon of salt. Then transfer half of the batch of ravioli into the water, stirring gently. Once they all float to surface cook them for about 2 minutes. Transfer them to the pan with sauce and repeat the same boiling process with the second batch of ravioli. You don’t want to boil them all at once because they don’t like to be overcrowded in the pot.
Save some of that boiled water and add ½ cup of it to the pan. It will thicken up the sauce nicely.  Gently mix all the ravioli with the sauce for about one minute. Serve it immediately with some fresh grated parmesan to put some distinctive final flavors in your mouth.

Extra treat – make a larger cut of ravioli dough of 2 ½ and 3 inches.

kolaz yolk filling
Pipe the filling into a round circle creating a nest. Crack an egg and strain the yolk in your hands.
kolaz yolk adding
Add the yolk into the middle of the nest.
kolaz yolk cover doughBrush the edges with some water and cover it with the other part of ravioli.
kolaz yolk pressing dough
Press it around the filling and make sure it is sealed well.  Put it in the boiling water and once it resurfaces, cook it for 3 minutes.
Once you cut it open, the yolk should be runny like in a poached egg.

kolaz yolk ravioli

1 Comment

  1. It’s sort of like making pierogi, but without the emotional baggage of sticking with traditional recipes. 😉 And it’s super tasty.

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