Free-Form Ricotta Ravioli  with Trumpet Mushrooms & Walnut-Arugula Pesto

Free-Form Ricotta Ravioli

with Trumpet Mushrooms & Walnut-Arugula Pesto

2 Servings
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From the Test Kitchen

The word ravioli, comes from the old Italian word riavvolgere, or “to wrap.” Instead of sealing these ravioli as they’re traditionally made, we make a filling separate from the pasta and assemble them by wrapping the cooked pasta sheets around the filling. Eating them in a bowl together means that layers of lemony ricotta, nutty arugula pesto, and fresh pasta combine to become a fun interpretation of the familiar.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
fresh
ingredients
Free-Form Ricotta Ravioli  with Trumpet Mushrooms & Walnut-Arugula Pesto
Title
  • 6 oz Arugula
  • 2 King Trumpet Mushrooms
  • 1 bunch Mint
  • 1 clove Garlic
  • 1 cup Part-Skim Ricotta Cheese
  • 1 Lemon
  • ¼ cup Walnuts
  • ¼ cup Grated Parmesan Cheese
  • 6 Square Sheets Fresh Pasta
Prepare the ingredients:
1 Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Very finely chop about ¾ of the arugula and place in a large bowl (reserve the rest). Peel and very finely chop the garlic and combine with the finely chopped arugula. Cut the mushrooms in half lengthwise, then cut the halves lengthwise to make quarters. Pick the mint leaves off the stem. Place the ricotta in a mixing bowl to bring to room temperature. Cut the lemon into 4 wedges and remove the seeds. Roughly chop the walnuts.
Season the ricotta:
2 Season the ricotta:
Slowly whisk about 2 tablespoons of olive oil into the ricotta in the bowl until well combined. Then, whisk in the juice of 2 lemon wedges and season with salt and lots of pepper to taste.
Toast the walnuts & cook the mushrooms:
3 Toast the walnuts & cook the mushrooms:
Add the walnuts to a large, dry pan. Toast the walnuts on medium-high for 2 to 3 minutes, or until lightly browned and fragrant, stirring frequently. Transfer to a small bowl and wipe out the pan. In the same pan, heat a little olive oil on medium-high until hot. Add the mushrooms and cook 3 to 5 minutes, or until browned and cooked through, stirring occasionally. Season with salt and pepper and set aside.
Make the walnut-arugula pesto:
4 Make the walnut-arugula pesto:
When cool enough to handle, very finely chop the walnuts and add them to the garlic-arugula mixture. Slowly whisk in enough olive oil to create a rough paste. Stir in the all but a pinch of the Parmesan cheese (save some for garnish) and season with salt and pepper to taste. (If you have a blender or food processor you can use it here to blend all of the ingredients until they resembles a rough paste).
Cook the pasta:
5 Cook the pasta:
When the water is boiling, add the fresh pasta sheets one at time, to prevent them from sticking together. Cook 2 to 3 minutes, or until the pasta is cooked and tender. Drain the pasta in a colander and lightly coat with olive oil to prevent sticking.
Make the salad & plate your dish:
6 Make the salad & plate your dish:
While the pasta cooks, in a small bowl, combine the cooked mushrooms, the remaining arugula, and the mint (tear up the mint leaves just before adding). Toss with the juice of 1 lemon wedge and a little olive oil; season with salt and pepper to taste. To assemble the ravioli, place a generous dollop of the lemony ricotta in the middle of each pasta sheet. Fold in the edges, overlapping them toward the center to make a loose square. To plate your dish, spread a thin layer of pesto on the bottom of each plate and place each ravioli, seam-side down, on the pesto. Top the ravioli with the remaining pesto, the mint-arugula-mushroom salad, and the juice from the remaining lemon wedge. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Very finely chop about ¾ of the arugula and place in a large bowl (reserve the rest). Peel and very finely chop the garlic and combine with the finely chopped arugula. Cut the mushrooms in half lengthwise, then cut the halves lengthwise to make quarters. Pick the mint leaves off the stem. Place the ricotta in a mixing bowl to bring to room temperature. Cut the lemon into 4 wedges and remove the seeds. Roughly chop the walnuts.
2 Season the ricotta:
Slowly whisk about 2 tablespoons of olive oil into the ricotta in the bowl until well combined. Then, whisk in the juice of 2 lemon wedges and season with salt and lots of pepper to taste.
Season the ricotta:
Toast the walnuts & cook the mushrooms:
3 Toast the walnuts & cook the mushrooms:
Add the walnuts to a large, dry pan. Toast the walnuts on medium-high for 2 to 3 minutes, or until lightly browned and fragrant, stirring frequently. Transfer to a small bowl and wipe out the pan. In the same pan, heat a little olive oil on medium-high until hot. Add the mushrooms and cook 3 to 5 minutes, or until browned and cooked through, stirring occasionally. Season with salt and pepper and set aside.
4 Make the walnut-arugula pesto:
When cool enough to handle, very finely chop the walnuts and add them to the garlic-arugula mixture. Slowly whisk in enough olive oil to create a rough paste. Stir in the all but a pinch of the Parmesan cheese (save some for garnish) and season with salt and pepper to taste. (If you have a blender or food processor you can use it here to blend all of the ingredients until they resembles a rough paste).
Make the walnut-arugula pesto:
Cook the pasta:
5 Cook the pasta:
When the water is boiling, add the fresh pasta sheets one at time, to prevent them from sticking together. Cook 2 to 3 minutes, or until the pasta is cooked and tender. Drain the pasta in a colander and lightly coat with olive oil to prevent sticking.
6 Make the salad & plate your dish:
While the pasta cooks, in a small bowl, combine the cooked mushrooms, the remaining arugula, and the mint (tear up the mint leaves just before adding). Toss with the juice of 1 lemon wedge and a little olive oil; season with salt and pepper to taste. To assemble the ravioli, place a generous dollop of the lemony ricotta in the middle of each pasta sheet. Fold in the edges, overlapping them toward the center to make a loose square. To plate your dish, spread a thin layer of pesto on the bottom of each plate and place each ravioli, seam-side down, on the pesto. Top the ravioli with the remaining pesto, the mint-arugula-mushroom salad, and the juice from the remaining lemon wedge. Enjoy!
Make the salad & plate your dish:
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