Who wouldn't love homemade pasta? This Three Cheese Mushroom Ravioli has all the deliciousness of cheese, sauce, fillings, CHEESE, olive oil, salt, CHEESE....and Carbs!!
Eat what you want- moderation is the key!
When trying to eat healthily, it's discouraging to hear that someone has completely cut out pasta. How can you give up such delicious food forever? It doesn't seem sustainable. In our weight loss journey, we've found that by not totally eliminating any one food, you can enjoy everything in moderation without feeling deprived. Moderation of foods over the elimination of foods!
We think it's better to enjoy all kinds of food in moderation, instead of cutting out certain foods completely. One of my favorite dishes is homemade pasta, but we don't make it every night. When we do make it, we make sure to measure out all the ingredients and keep an eye on portion size. It's important to savor every bite and make it a special occasion. By being mindful of how much we eat, we can still enjoy pasta while also being conscious of our weight loss goals.
Homemade Pasta!
My mom created a monster! She got me my beloved Kitchen Aid mixer a few years ago and, being the most amazing person she is, has gotten me attachments every Christmas since then. I love them all equally and could NEVER pick a favorite (it's totally the pasta cutter). This past Christmas, she bought several of the pasta attachments, so we have been on a mission to make THE BEST homemade pasta.
Did you know there are a million different ways to combine Flour, Eggs, and Water?!?! Since Christmas, we've tried several different combos to make the perfect pasta. We're still working on this "Perfect Pasta Project" by making all different kinds/shapes/flavors (it's a "hard assignment" to take on, but I'm willing to do this for my mom and everyone who reads this blog). After months of experimenting...I THINK WE FOUND IT!!!!!! The perfect Homemade three Cheese Mushroom Ravioli! I know, it's specific, but we're always up for more recipes!
Three Cheese Mushroom Ravioli
First, you start with those fluffy little cheese pillows of greatness, AKA the ravioli. We used an egg dough, which is a little chewier and has a robust flavor. The homemade pasta ravioli are filled with a three-cheese mixture of Parmesan, mozzarella, and ricotta. All mixed with fresh black pepper, Habanero (we do love the spice!), and roasted garlic. Sautéed baby Bella and shiitake mushrooms with garlic and olive oil make up the sauce.
This was such a tasty dish! It sounds harder to make than it was, if you give it a try, let us know. We would love to hear about your homemade pasta adventures!
Check out these other fun ravioli and cheese recipes:
- Mushroom Ravioli with Shrimp and Asparagus: Excite your tastebuds with our Mushroom Ravioli with Shrimp and Asparagus recipe. We combine savory flavors with a pinch of hot Thai peppers!
- Ravioli with Chicken Mushrooms and Spinach: Full of flavor and takes less than 15 minutes to make. This is great with crusty bread & a bottle of wine.
- Ravioli Tossed with Homemade Tomato Sauce: Ravioli with Homemade Cherry Tomato Sauce. This is what summer is all about.
- Spicy Cheesy Air Fryer Ravioli: Cheesy ravioli is air fried to crispy perfection! Serve with your favorite dipping sauce.
- The Best Chile Rellenos: Talk about cheesy! This recipe is the perfect blend of peppers and creamy cheesy deliciousness
Three Cheese Mushroom Ravioli: Homemade Pasta on a Diet
A Few Things We Use
Ingredients
Ravioli
- 1 ⅔ Cups Bread Flour
- 9 Egg yolks
- 1 Tablespoon Olive Oil
- 3 Tablespoons Water More if needed
Ravioli Filling
- ½ Cup Mozzarella Grated
- 1 Cup Non Fat Ricotta Cheese
- ½ Cup Parmesan cheese Grated
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 Egg
- 1 Clove Roasted Garlic or one clove of fresh garlic minced
- ½ Habanero Optional
Sauce
- 2 Tablespoons Olive Oil
- 8 Ounces Shiitake Mushrooms
- 4 Ounces Baby Portobello Mushrooms
- 1 Shallot
- 1 Clove Roasted Garlic or one clove of fresh garlic minced
- 3 Tablespoons Dry Sherry
Instructions
Ravioli
- Combine Flour and Eggs in a bowl using the mixer paddle attachment. Add Olive Oil and Water. Mix until combined
- Attach the dough hook attachment and knead for about 5 min. If you pinch the dough and release it, it should slowly return to its shape.
- Cover the dough and set aside for at least 30 min. Divide the dough into three parts.
- Using the pasta roller attachment. Start at setting 1, and work pasta through twice. Adjust to setting two and pass the dough sheet through once. Keep moving the setting up after each turn and running the dough through, once on each setting up to 6. You should have pasta sheets that are as wide as the roller. After forming into sheets, lightly flour the surface and between any folds you make in the pasta if you set it down. Attach the ravioli cutter/filler.
Ravioli Filling and Sauce
- Combine Cheese, Salt, and Pepper.
- Beat Egg and mix into the cheese.
- Add roasted garlic and habanero (if using)
- Mix well
- Using the ravioli cutter/filler, run the pasta sheets through, filling as you go. Meantime, bring a large pot of water to boil. Add salt to season the water.
- Slice mushrooms and chop the shallot.
- Add olive oil to a large saute pan and heat. Add garlic and chopped shallot to olive oil and saute.
- When the shallot is soft, add mushrooms.
- Saute mushrooms with shallot and garlic until the mushrooms are soft and browning. Add the sherry and stir. Cook until the sherry has evaporated.
- When the water for the pasta is boiling, gently add the ravioli. Boil for about 5 min. Remove ravioli from the water and add directly to Mushrooms—reserve 1 cup of pasta water.
- Add some of the reserved pasta water to the mushrooms and ravioli. Gently stir the pasta and mushrooms to coat them with the sauce and let the sauce thicken. Gradually add small amounts of the reserved pasta water until the sauce lightly coats the ravioli and is the thickness you prefer.
- Serve and Enjoy!
Please let us know what you think