Pesto ravioli with mushrooms has become one of the star dishes in restaurants in recent years. Italian cuisine is gaining in popularity all the time. To make this delicious dish for which we can use mushrooms, we will need a series of ingredients such as:
- 32 sheets of fresh pasta of our favourite brand
- 300 grams of mushrooms, such as whole mushrooms
- One leek
- 1 egg yolk
- 4 sun-dried tomatoes
- A glass of white wine
- Olive oil
- Water
- Salt and pepper
- Chopped parsley
- Parsley, chives and/or mint for garnish
- 20 grams basil for the pesto
- 2 cloves garlic
- 50 grams of pine nuts
- 50 grams grated Parmesan cheese
How to use mushrooms in our raviolis
Once we have the ingredients for our pesto ravioli with mushrooms, the first thing we have to do is to put the leeks and tomatoes in a pot and heat them with a little oil until they are soft.
Once this is done, clean the mushrooms, in this case the mushrooms, cut them and add them to the pot together with the leek and tomatoes. Season with salt and pepper, add parsley and a little white wine, and leave to simmer for approximately 15 minutes.
When the mushrooms are in the pot and have finished cooking, put everything in a bowl and put it in the fridge to set aside while you make the pesto sauce. To make this sauce we will use the garlic, basil, salt, pine nuts and Parmesan cheese, and we will crush all the ingredients with a pestle and mortar. To make a homogeneous mixture we can add a little oil.
The mushroom filling and pesto sauce are now ready. Now we make the ravioli by spreading out half of the sheets and brushing them with the egg yolk. Put the filling and cerrar with the other half of the slices. Cook the ravioli in water and salt. When it has cooked for a couple of minutes, place the mushroom ravioli on the plate, add the pesto sauce and garnish with parsley.
