What do you do when you have a good amount of baby Portobello mushrooms, relatively strong muscles and the whole afternoon? Make mushroom ravioli!
Among all the mushrooms, Portobellos have got to be my favorite, probably because it of it’s meaty and earthy taste. I love grilling these mushrooms because doing so intensifies the flavor. Considering that these mushrooms are quite pricey, I wasn’t about to let them rot in the ref and go to waste.
I’ve only made ravioli once before and was not that successful. I remember that first batch being too thick so the ravioli wasn’t as delicate as it should be. This time, I made sure to make it as thin as possible and since I was only using a rolling pin, I was in for a good workout. Making ravioli is quite easy, only requiring eggs and flour as the main ingredients. The challenge is in the rolling. Making this dish is really a labor of love. (My forearms are hurting as I type this.
For the filling, I cooked the mushrooms on a stove-top grill
until soft and caramelized five white onions. I chopped them coarsely in a food processor along with a few sprigs of flat leaf parsely, half a cup of mozzarella cheese, garlic, olive oil, salt and pepper. This is a very simple but very flavorful ravioli recipe that could stand alone or go well with a basil pesto sauce or a marinara sauce. I thought it went perfectly with a glass of white wine.
Portobello Mushroom with Caramelized Onion Ravioli
For the Filling:
• 200 g. Portobello mushrooms
• 5 white onions
• 2 cloves of garlic
• 4-5 sprigs of flat leaf parsley
• ¼ c. olive oil
• ½ c. mozzarella cheese
• salt and pepper
Cut out circles about 3” in diameter using a cookie cutter. Place 1 ½ tsp. of filling onto on circle. Making sure that sides are moist, cover with another circle and secure sides by pinching. Boil ravioli in water for 5 minutes ot until they float to the top. Serve with a drizzle of olive oil or sauce of your choice.
Enjoy, preferrably with a glass of wine