Mushroom Ravioli is likely the easiest, most satisfying ravioli to make and easily enjoyable to the lactose intolerant. Along with my ground pork ravioli, I am offering this mushroom ravioli that just happens to be low in lactose. These recipes are developed primarily by avoiding ricotta. Ricotta soft cheese may be the hardest on the system for those intolerant. We can replace it with Parmigiano Reggiano and aged Pecorino Romano. For Mushroom Ravioli, no substitution is needed – Parmigiano is the standard ingredient.
Notes on Ingredients
According to the Italian Ministry of Health, Parmigiano Reggiano can be labeled with the following: “Parmigiano Reggiano is naturally lactose-free. The absence of lactose is a natural consequence of the traditional Parmigiano Reggiano manufacturing process. Less than 0.01g / 100g galactose.” This is a consequence of aging (the more aged, the better) and the specific bacteria used in the process. Look for true Italian Parmigiano Reggiano that is aged at least 18 months. Furthermore, true Italian Parmigiano Reggiano will taste better.
Type of Mushroom and Herbs
Porcini mushrooms are traditional in Italian ravioli. By doing a bit of web scraping in Italian I learned just how prominent it is. Easily 80% or more of the ravioli recipes used Porcinis.
Likewise, almost all of the recipes used parsley. Given the stronger taste of Porcinis, this is understandable.
Feel free to use any type of mushroom available. However, stronger flavored varieties will be better. Substitute herbs to match the mushroom if you like.
In the recipe and photos below, I have oyster mushrooms (widely foraged and easily cultivated — therefore, in stores) and parsley.
A Vegan Variation
This lactose-intolerant ravioli can easily be converted to a vegan ravioli. A substitute for the Parmesan cheese is required. My friend, Katie who publishes The All Natural Vegan suggests adding lemon and lemon zest to the mushrooms. A great idea, this provides a similar flavor profile. Add texture with almond flour or if desired, cauliflower rice.
Instead of egg pasta, use flour pasta. The process is the same, using 4 parts ’00’ flour to 1 part water. A bit of salt and olive oil can be added as desired.
Notes on Technique
Pasta is an art form. In my recipe, I have a straightforward discussion of how to make ravioli. With practice, your technique will improve. After you gain some experience you might want to understand the process a bit more. This guide goes into much greater detail about the process.
Hint: Click or hover over the photos below for more details
Kneading and Resting
To make this ravioli, we will use egg pasta – simply egg and ’00’ flour. Through a bit of testing, I determined that a simple principle of 100g flour to one large US egg works well. The egg yolk adds some fat, but the whole egg (including the white) adds water. You will find many recipes for egg pasta that use only yolks and have you add water. The whole-egg approach works well. However, please be aware that eggs are of different sizes across the world. If you find your pasta too dry add a teaspoon or so of water, if too moist a bit more flour.
After mixing the dough, knead it for about 10 minutes. But you will notice that the consistency will still not be quite right. The glutens in the dough will relax if you let it sit for an hour, and it will be much easier to work with. Avoid temptation, and do not shorten this process!
If you want to frequently enjoy fresh pasta, get a pasta machine. There are many available, but the attachments for mixers are a great cost-effective option.
Mushroom ravioli inspire creativity. It can be served in many different ways Keeping with the no lactose theme, just olive oil, grated Parmigiano, and perhaps a few grinds of pepper is enough. Melted butter, tomato sauce, Italian sausage, and spinach — all are good.
Egg Pasta Dough
- 300g '00' (approximately 2 cups) flour
- 3 large eggs
- Pinch of Salt
- 3-4 Tablespoons Olive Oil (enough to mostly cover the bottom of your pan)
- 1 pound porcini (or other flavorful) mushrooms, cleaned and chopped
- 1 medium onion minced
- 2 cloves garlic
- Salt and pepper
- Bunch of Parsley
- 1 cup grated Parmigiano-Reggiano
Egg Pasta Dough
- Sift the flour into a bowl creating a mound. Sift and spread a bit of the flour onto your work surface where you will knead.
- Create a deep well in the mound and break the eggs into the well. Add the pinch of salt.
- Using a fork, beat the eggs incorporating the yolks and whites until well blended. Gradually work the flour from the lower outside of the well into the egg mixture. Work in a circular manner until incorporated.
- When mixed, transfer to the work surface and knead thoroughly until a smooth ball. If too stiff, add a little water. If too moist, add a bit of flour.
- Wrap completely in plastic wrap and allow to rest for one hour.
- Using a large skillet over medium heat, warm the oil and the chopped onions and garlic together. Saute until slightly golden.
- Add the mushrooms and the parsley. Stir to incorporate. Add salt and pepper to taste and reduce to low heat and simmer until the mushrooms are cooked and almost all the moisture is removed from the pan.
- Remove pan from heat and allow to cool a bit.
- After it has cooled but is still warm, mix in the Parmigiano.
Rolling out the Pasta Dough
The following instructions assume you have a pasta machine and are using a pasta stamp. Alternate instructions are added if pasta machine not available.
- Divide the dough into four pieces. Leave 2 pieces covered, you will roll out one piece at a time.
- Roll out one piece of the dough following your pasta roller instructions. (If you do not have a pasta machine, roll out on a floured work surface into a long rectangle with a width slighter greater than twice your pasta stamp width, or another size you desire.) Roll dough to as thin as you can. If using a machine, it is likely you will want the next to the last setting. (See Note 1)
- Lay the pasta rectangle out on a floured work surface. Roll out the second piece of dough and lay it beside the first on the floured surface.
- Using the pasta stamp as a guide, place mounds of filling in rows of 2 (3, if your stamp is small) until the length of the pasta is covered.
- Using a brush (or your finger, if necessary) add a little moisture to what will be the edges of the ravioli with water. (Careful, only a little moistness is needed, you do not want soggy dough.)
- Place the second sheet of rolled pasta dough on top of the prepared dough and filling. Working with your hands, begin to push all edges together to form the ravioli. Continue working till all air bubbles are removed.
- When ready, begin pressing out each ravioli with the stamp.
- Move all cut pieces onto a floured surface for storage (semolina flour is best) Hint: if you do not plan to cook all the pasta that day, transfer to a pan lined with a floured piece of parchment paper and then to the freezer.
Preparing the Ravioli
- Cook the ravioli in plenty of boiling water until it rises to the surface and is al dente. (Approximately 4 minutes)
- Plate the ravioli with the sauce of your choice. You will find that with flavorful mushrooms and olive oil, grated Parmigiano, and cracked pepper are enough.
Note 1: Rolling the dough takes 2-4 passes through the roller on each size. Lightly dust flour on each side of the dough occasionally to keep it from sticking.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 202mgSodium: 326mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 26g
Calculated Nutrition is estimated.