The ultimate dish for a date night. Delicious and satisfying, this would make your dinner unforgettable. Make a restaurant-style dish at home!
Let’s talk about date nights. Italian food, good wine and your favorite music. Sounds nice? You can have your perfect date at home, perhaps on the terraсe specifically, just as we do. Take your linen tablecloth and beautiful tableware, cook Italian ravioli and enjoy.
We make a classic ravioli dough for this recipe. When it comes to filling, we prefer to have some fun with the ingredients we always have on hand. Have you ever had ravioli with mushrooms and sweet potato? We love that combo! You can use golden potatoes as well.
For the dough:
250 g plain flour
For the filling:
300 g of mushrooms on choice
1 tbsp chopped dill
1 handful of fresh spinach
1 white sweet potato or regular potato
1 tbsp ghee butter
1 tbsp olive oil
salt & paper
Sift flour into a bowl and make a small funnel in the hill of flour. Then break the eggs and begin to throw flour from the edges to the center, kneading the dough. You can even use a food processor if you want. When all the liquid is absorbed, begin to knead the dough with your hands. When it becomes elastic and without lumps, the dough is ready. Now cover your dough with plastic wrap or a wet kitchen towel and leave it at room temperature for 30 minutes.
Before making the filling, set aside 1 mushroom per serving for decoration.
Making the filling:
Finely chop all the remaining ingredients and fry in melted ghee butter (or olive oil/vegan butter). Simmer until tender, adding some water if necessary. Make sure to add your greens at the very end. Season to taste.
Slice up the mushrooms you had set aside, and fry them up for serving.
Finally, roll out the dough into two thin layers. Put your filling on top of the first layer, distributing it by sectors. Then lay the second layer of dough on top of the filling; press this layer with your fingers, and then cut the double-layered dough with filling into squares (or any other shape). We use a special knife for ravioli, but you can safely cut with a kitchen knife, and then press the edges with a fork.
Cook ravioli in boiling salted water for 5 minutes.
Serve it up with champignons, a few spoons of olive oil, parmesan and fresh dill (or basil/oregano).
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