Mushroom-Filled Ravioli Recipe

Servings: 6

Prep: [prep time in minutes or hours here]

Total: [total time in minutes and hours]


2 cups|265 grams all-purpose flour, plus more for dusting

3 large eggs, beaten

1/2 teaspoon kosher salt

1/2 teaspoon olive oil

12 tablespoons|168 grams unsalted butter

3 shallots, finely diced

24 ounces|700 grams cremini mushrooms, finely diced in a food processor

1/4 cup|60 ml heavy cream

1/4 cup|10 grams finely chopped parsley

1/4 cup|80 grams ricotta

6 tablespoons|82 grams fresh lemon juice

basil, chiffonade to garnish


1. Make the pasta dough: Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, salt, and olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. Once the dough starts to come together, knead it gently with both hands for about 5 minutes. You may need to add water, 1 tablespoon at a time, to achieve an elastic and slightly sticky dough. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.

2. Meanwhile, melt 4 tablespoons of butter in a large skillet over medium. Add the shallots and cook until fragrant and translucent, 2 to 3 minutes. Add the mushrooms and cook until the moisture from the mushrooms has evaporated, about 15 minutes. Add the heavy cream and bring to a boil. Reduce the heat to maintain a simmer and reduce by half, about 3 minutes. Cool completely, then fold in the parsley, ricotta, and 2 tablespoons of lemon juice.

3. To make the ravioli, divide the pasta into 4 pieces. Roll out each one through the second thinnest setting on a pasta machine and lay on a lightly floured work surface. Cover with a damp paper towel when you’re not working with the dough. Place a row of 1 tablespoon of mushroom filling, 1-inch apart along the bottom of each strip. Fold the top half of the pasta over the bottom and press out any air pockets. Cut out the ravioli into 2 1/2-inch circles. Transfer to a baking sheet dusted with flour. Makes 24.

4. Melt the remaining 8 tablespoons butter in a medium saucepan over medium-high and cook until it just begins to brown, about 3 minutes. Remove from the heat and swirl in the remaining 4 tablespoons of lemon juice. Set the sauce aside.

5. Bring a large pot of generously salted water to a boil. Add the raviolis and cook until tender and warm throughout, 3 to 4 minutes. Once cooked, remove and place into the pan with butter and lemon juice. Stir raviolis to coat and divide between six plates. Garnish with the basil.

We Tried the Spicy, Pork-Filled Menu of Bangkok’s First Taco Bell

The extent to which Bangkok was hyped about the opening of Taco Bell’s first ever Southeast Asia location was clear when I arrived at MercuryVille, a mini mall in the heart of the city’s financial district. By 9 AM, over 500 diehard enthusiasts of the chain were already in line. Many of them had posted up the night before to stake out their spots ahead of the crowd trying to win free tacos for a year, hot sauce packet pillows, and taco hats from the brand’s promotional models.

Photo by the author

The disappointment came with our final dish: the new Kickin’ Chicken Tacos. I was struck by how uninspired the lone exclusive dish was. It’s not like Taco Bell doesn’t innovate in international markets. Tuli himself said that his favorite menu item is an India-only release called Crispy Potaco that replaces the tortilla with deep-fried potato, like a taco tucked inside a giant hash brown. But the Kickin’ Chicken seems like something you’d throw together if you’d forgotten to go grocery shopping—some microwaveable chicken tenders in a flour tortilla with a dollop of sweet and spicy mayo and a sprinkle of iceberg lettuce.

About 10 minutes after we’d finished eating, my new-to-Taco-Bell friend seemed to experience the cocaine-like effect that Taco Bell has, where as soon as you come down you want more.

“I think I’d come back if I’d been drinking,” she said. “I’d come back for those Kickin’ Chicken Tacos.”

The Bell has her now.



MEAL PLAN WEEK 45 is here! A recipe for everyone! Cajun Butter Steak Bites, super crispy Oven Fried Chicken, Sesame Salmon and the BEST Guinness Beef stew. PLUS Ham and Potato soup, Chicken Fajita stuffed Sweet Potatoes and Shrimp Piccata. Including Banana Bread for dessert AND your BONUS Meal Prep reminder for the weekend to start…

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30% discount on all curry dishes at Lucky Ganesh

Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast of the Semantics, a large language ocean. A small river named Duden flows by their place and supplies it with the necessary regelialia. It is a paradisematic country, in which roasted parts of sentences fly into your mouth. Even the all-powerful Pointing has no control about the blind texts it is an almost unorthographic life One day however a small line of blind text by the name of Lorem Ipsum decided to leave for the far World of Grammar. The Big Oxmox advised her not to do so, because there were thousands of bad Commas, wild Question Marks and devious Semikoli, but the Little Blind Text didn’t listen. She packed her seven versalia, put her initial into the belt and made herself on the way. When she reached the first hills of the Italic Mountains, she had a last view back on the skyline of her hometown Bookmarksgrove, the headline of Alphabet Village and the subline of her own road, the Line Lane. Pityful a rethoric question ran over her cheek, then