Introduction
Ravioli is a beloved Italian dish, and while it’s often filled with ricotta or meat, this unique variation features cabbage and mushrooms, making it a flavorful, hearty choice for vegetarians or anyone seeking a new twist on a classic. The earthy taste of mushrooms paired with the slightly sweet crunch of cabbage creates a deliciously satisfying filling. Whether served as a main course or a side dish, this homemade ravioli is sure to impress your family and friends. Here’s how to make it!
Ingredients:
For the dough:
2 cups all-purpose flour
2 large eggs
1 tablespoon olive oil
A pinch of salt
Water as needed
For the filling:
1 cup cabbage, finely chopped
1 cup mushrooms, finely chopped (preferably a mix of cremini and shiitake for depth of flavor)
1 small onion, finely chopped
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste
A pinch of nutmeg (optional)
For the sauce:
3 tablespoons butter
1 garlic clove, minced
Fresh thyme or sage leaves (optional)
Directions:
Prepare the dough: In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center and crack the eggs into it. Add the olive oil. Gently whisk the eggs and then gradually mix in the flour, working the dough together with your hands until it becomes smooth. If it’s too dry, add a little water. Knead the dough for about 10 minutes until elastic and soft. Cover it with a damp cloth and let it rest for at least 30 minutes.
Make the filling: Heat the olive oil in a pan over medium heat. Add the onions and cook until translucent, about 3-4 minutes. Add the mushrooms and cook until they release their moisture and become tender. Then add the cabbage and cook for another 5-7 minutes, until wilted and soft. Season with salt, pepper, and a pinch of nutmeg. Stir in the Parmesan cheese, mixing until well combined. Remove from heat and let the mixture cool.
Shape the ravioli: Roll out the dough on a lightly floured surface until it’s very thin (about 1/16-inch thick). Cut the dough into squares, about 2 inches on each side. Place a small spoonful of the filling in the center of each square. Wet the edges of the dough with a little water, then fold the squares into triangles or rectangles, sealing the edges tightly to prevent the filling from spilling out.
Cook the ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Remove the ravioli with a slotted spoon.
Prepare the sauce: In a small pan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the fresh thyme or sage, if using, and toss the cooked ravioli in the butter sauce for 2-3 minutes to coat.
Serving and Storage Tips:
Serving: Serve the ravioli with a light drizzle of the butter sauce and a sprinkle of Parmesan cheese. For added flavor, a few fresh herbs like thyme, sage, or basil can complement the dish beautifully.
Storage: Leftover ravioli can be stored in an airtight container in the fridge for up to 2-3 days. If you want to freeze them, place the uncooked ravioli on a baking sheet lined with parchment paper, freeze until firm, and then transfer them to a freezer bag. When ready to eat, cook from frozen, adding a few extra minutes to the boiling time.
Variations:
