Garlicky Mushroom Corzetti Ravioli

For the pasta dough...

400 grams (~3 cups) '00' flour

50 grams (~⅓ cup) semola rimacinata flour

255 grams egg (about 4 whole eggs and 2 egg yolks)

Make the dough according to your preferred method. Allow to rest, tightly wrapped, for at least 30 minutes at room temperature.

For the filling... 

1 tablespoon butter

1 pound mushrooms of choice, sliced

4 garlic cloves, minced

¼ cup whole milk ricotta

½ cup parmigiano reggiano, finely grated 

2 tablespoons goat cheese (optional)

1 teaspoon fresh thyme leaves

Salt and pepper to taste

Saute mushrooms over medium-high heat in butter. Cook until they release their moisture and brown on both sides, 8-10 minutes. Remove from heat and toss the mushrooms with the minced garlic and thyme leaves, allowing the residual heat to cook the garlic. Season to taste and allow mushrooms to cool completely. Then, add to a food processor with the cheeses and pulse until thick and creamy. Adjust seasoning as needed and refrigerate until use.

Time to shape...

Cut off a portion of your usual egg pasta dough and roll into a semi-thin sheet, setting 5 on my Marcato and KitchenAid. It’s important not to roll the dough too thin or the corzetti pattern will not be visible, but also note that the thicker sheet will take longer to cook than your usual ravioli. 

Cut the sheet in half crosswise—one portion will be used as the bottom of the ravioli; the other as the top. Choose a cookie cutter or glass slightly larger than the size of your corzetti or cookie stamp to ensure the pattern is fully encapsulated. Lightly mark the outline of the ravioli across both halves—you should be able to fit the same number of circles on each. 

Spoon or pipe the filling in the center of the outlines of one of the sheets. On the other sheet, press your stamp into the center of each outline so the pattern is clearly visible. Then, using a knife or fluted cutter, cut around each of the stamped outlines so there’s at least ½ inch of overhang around all sides. 

Brush a small amount of water around the edges of each bottom outline with the filling. Carefully lay the printed pieces on top so the pattern is aligned in the center—it should look a bit like a patchwork quilt. Press firmly around the filling to remove any air bubbles, then cut them out with your cookie cutter, pinch around the edges again to seal, and transfer to a lightly floured surface. Repeat!

Finishing touches…

Cook the pasta in well-salted water (again, this may take longer than usual because the pasta sheets are thicker). While they cook, melt a few tablespoons of salted butter in a large saute pan over medium heat with a couple of sprigs of thyme. Add a small ladle of pasta water to the butter and swirl vigorously to combine and emulsify. Simmer, keeping the pan moving as much as possible, until thick and homogeneous (add more pasta water if needed), then add the ravioli directly to the sauce and toss to coat. Finish cooking the pasta in the butter sauce, then serve immediately topped with more of the sauce, grated cheese and fresh thyme leaves. Enjoy!