Pairs well with Cheese Raviolis with Spinach and Mushroom Stuffing
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Cheese Raviolis with Spinach and Mushroom Stuffing
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Rich and creamy cheese raviolis with a hidden surprise of a silky quail egg yolk, wrapped in homemade pasta sheets and served with a luscious Marsala butter sauce.
00:45:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- mushrooms - 4-5 (diced)
- shallots - 2 tablespoons (chopped, or onion)
- olive oil - 1.5 tablespoons
- garlic - 1 tablespoon (chopped)
- sage - 2 teaspoons (or tarragon/thyme, chopped)
- spinach - watch the video to see
- ricotta cheese - 16 ounces (drained)
- goat cheese - 2 ounces
- cream cheese - 4 ounces (or mascarpone)
- Brie cheese - watch the video to see (triple cream, rind removed)
- salt - to taste
- black pepper - to taste (coarse)
- butter - 1 tablespoon (for sauce)
- Marsala wine - watch the video to see (fortified)
- beef stock - watch the video to see
- quail eggs - watch the video to see
- pasta sheets - watch the video to see (homemade or store-bought)
- semolina flour - watch the video to see (for dusting)
- egg yolk - watch the video to see (for sealing raviolis)
- pine nuts - optional (for garnish)
Instructions
- Prepare the Stuffing: Sauté mushrooms and shallots in olive oil. Add garlic and sage, then spinach. Cook until moisture is mostly gone.
- Make the Cheese Mixture: Combine ricotta, goat cheese, cream cheese (or mascarpone), and Brie. Season with salt and pepper.
- Prepare the Marsala Sauce: Sauté shallots in butter, add garlic and sage, then Marsala wine and beef stock. Reduce slightly and finish with butter.
- Assemble the Raviolis: Place a dollop of cheese mixture on pasta sheets, add a quail egg yolk, seal with another pasta sheet. Cut into desired shape.
- Cook the Raviolis: Boil raviolis in salted water until they float. Drain.
- Serve: Place raviolis on a plate, pour Marsala sauce over, and garnish with pine nuts if desired.
