Ravioli; a kind of italian ravioli. Although it is a bit of a pain and a hassle to open, cut and close the dough one by one, the pleasure of eating homemade ravioli in its fresh form without drying it is worth it. You can derive many ravioli recipes by changing the stuffing according to the ingredients you have available. In this recipe, we tried the meatless mushroom and walnut ravioli. Bon Appetit!
Peel the mushrooms or rub them clean with a paper towel. Rinse with running water and dry. Do not soak in water as it will absorb water and lose its flavor.
For the dough, sift the flour into a mixing bowl. Add salt and mahaleb powder and mix. Make a well in the middle and break 2 eggs. Add 1 tablespoon of olive oil.
Knead the mixture until you get a smooth, medium-hard dough. Wrap this dough in cling film and let it rest in the refrigerator for half an hour.
Rinse the walnut kernels or chop finely with a knife.
Finely chop the onions and mushrooms. Add the onions to the butter you melted in the pan and fry them until they become translucent.
Put the chopped mushrooms in the pan and fry them until the mushrooms get dry, add the walnut kernels, cream, salt and pepper.
Take the rested dough on the counter and divide it into four meringues. With the help of a rolling pin, open the meringues as thick as a knife blade. Do not thin too much as it will boil in water.
Cut the dough you rolled out into rounds with the help of a cup. Or cut into 5cmx5cm squares.
Put one teaspoon each of the warmed mortar in the middle, cover it with the other piece of the same size, and shape it by closing the edges with a fork.
Or make round ravioli by putting stuffing on the whole phyllo at intervals, lay the other phyllo on it and press it with a cup.
Gently press around the ingredients with your finger to remove excess air from the ravioli and allow them to stick together.
Boil 5-6 glasses of water in a deep saucepan and add a teaspoon of salt. Boil the ravioli in this water for 5-6 minutes and remove to the serving plate with a strainer ladle.
For the sauce, thin the cream with 1/2 cup of hot water from the boiling water. Add dried thyme, salt, freshly ground black pepper to taste. Pour the sauce over the ravioli, sprinkle with ground walnuts and serve hot without waiting. Bon Appetit!
Benefits of Ingredients in Mushroom And Walnut Filled Ravioli
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Mushrooms:
Mushrooms are rich in B vitamins (riboflavin, niacin), selenium, and copper, supporting energy production, antioxidant protection, and the immune system. Some varieties also contain Vitamin D. Their fibrous structure aids digestion. They pair wonderfully with ingredients like thyme, garlic, onion, and cream. They add a unique flavor to meat dishes, pastas, and omelets.
Thick Cream:
Cream, a thick ingredient derived from milk's rich fat content. It provides quick, concentrated energy to the body and facilitates the absorption of fat-soluble vitamins like A, D, E, K. Its richness can enhance satiety, aiding in portion control. It pairs exceptionally well with fruits, coffee, chocolate, and savory flavors like mushrooms.
Walnut:
Walnut kernel is a nutritious nut distinguished by its rich omega-3 fatty acids (ALA) and powerful antioxidant content. It particularly supports brain functions, protects heart health, and helps reduce inflammation in the body. Furthermore, it contains fiber, which contributes to digestive health, and protein, which provides satiety. It's a wonderful companion in desserts (baklava, cakes), breakfast cereals, yogurt, salads, and cheese platters.
Flour:
Flour is a fundamental foodstuff obtained by grinding grains. It provides our body with a long-lasting energy source, especially through complex carbohydrates. Varieties like whole wheat flour, thanks to their high fiber content, support digestive health, provide a feeling of fullness, and help stabilize blood sugar levels. It also contains essential B vitamins (especially B1, B3, B9) and important minerals such as iron and magnesium, which are crucial for nervous system functions, energy production, and blood formation. It is versatile in the kitchen; forming the base for baked goods like bread and pastries when combined with milk, eggs, and yeast, while also being used to thicken sauces or create harmonious flavors with vegetables.
Butter:
Butter is a rich, flavorful fat derived from milk. It contains fat-soluble vitamins like A, D, E, and K2, along with healthy fatty acids, serving as an energy source. It's easily digestible. Butter enhances the taste of meals and rice dishes, is spread on bread, or used in sauces. It's indispensable for breakfast tables and various recipes.
Egg:
Eggs are a highly bioavailable protein source, essential for muscle growth and repair. Rich in B12, Vitamin D, selenium, and choline, they support brain function, nervous system health, and energy production. Lutein and zeaxanthin pigments aid eye health, reducing the risk of age-related macular degeneration. Despite their cholesterol content, eggs typically don't adversely affect blood cholesterol in most healthy individuals. A breakfast staple, eggs pair wonderfully with various ingredients like cheese, spinach, mushrooms, avocado, and whole-wheat bread.
Mahaleb Cherry:
Mahleb is a unique spice derived from the seeds of the Prunus mahaleb tree, featuring notes of cherry, almond, and rose. Its antioxidant content may aid cellular protection, and it's traditionally known for its digestive support properties. While imparting a characteristic flavor to pastries like 'çörek' and 'poğaça', it pairs well with mastic, cinnamon, and nuts.
Olive Oil:
Olive oil, especially in its extra virgin form, is a powerful source of health benefits due to its high content of polyphenol antioxidants and monounsaturated fatty acids (oleic acid). It supports heart health by helping to lower bad cholesterol (LDL) and raise good cholesterol (HDL). With its anti-inflammatory properties, it reduces inflammation in the body, prevents cell damage, and provides protection against chronic diseases. It supports the digestive system and contributes to skin health. An indispensable part of Mediterranean cuisine, it pairs wonderfully with salads, vegetable dishes, fish, legumes, and fresh bread.
Thyme:
Thyme, with components like thymol and carvacrol, possesses strong antiseptic and anti-inflammatory properties. It provides a soothing effect, particularly for respiratory ailments such as coughs and sore throats. It aids the digestive system by helping reduce gas and bloating. It is also a rich source of antioxidants, strengthening the immune system. An indispensable ingredient in Mediterranean cuisine, thyme pairs perfectly with red meat, chicken, fish, and vegetables. Its flavor is further enhanced with olive oil and lemon.
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