Lemon-Ricotta Ravioli with Creamy Herbed Mushrooms

By draingal

Ingredients

• 2 1 48 2 tbsp. Chopped chives Kosher salt pepper 1 batch Classic Pasta Dough 48 whole flat
• leaf parsley, for serving

Details

Adapted from goodhousekeeping.com

Preparation

Step 1

Total Time: 1:10

In medium bowl, combine ricotta, Parmesan, lemon zest, chopped parsley, chives and 1/4 teaspoon each salt and pepper. Set filling aside.
Prepare pasta dough. Lightly flour large baking sheet. Working with 1 piece of dough at a time, roll into pasta sheet as directed (leave remaining portions covered while making each batch of ravioli).
Transfer pasta sheet to lightly floured work surface and top half of sheet with 12 whole parsley leaves, moistening slightly if necessary to make them adhere. Fold over second half of sheet, gently pressing to adhere. Pass sheet through second- thinnest setting on pasta machine. Place one end of rolled pasta over ravioli form, leaving half of sheet draping off end. Gently press dough down into mold.
Spoon in filling, about 2 teaspoon in each mold. Use a pastry brush and water to gently brush around each ravioli. Fold over other half of sheet to cover filling and gently press to seal. Run rolling pin firmly over top of ravioli mold to create ravioli shapes; carefully break into pieces. Transfer to prepared baking sheet. Repeat with remaining dough and filling.
Bring large pot of water to a boil; add 1 tablespoon salt. Cook ravioli to al dente, 6 to 8 minutes. Reserve 1/2 cup pasta cooking water, then drain.
While water is coming to a boil, make sauce: Heat large skillet on medium-high. Add oil, mushrooms and 1/4 teaspoon salt and cook, tossing occasionally, until softened and starting to brown, 6 to 8 minutes. Add garlic and thyme and cook 1 minute.
Stir in mustard, then add wine and cook, stirring, 30 seconds. Remove from heat, stir in crème fraîche and season with pinch salt and 1/2 teaspoon pepper; thin with pasta cooking water if necessary. Spoon over ravioli and top with walnuts and parsley if desired.