3 Meat Ravioli with Porcini

Source / Author: Pat Hammons (User Submitted)

Ingredients:

• 2 Tbsps. Good olive oil
• 1 lb. each of lean ground beef, ground pork (NOT pork sausage), and either veal or turkey
• 2 large Shallots, finely chopped
• 5 large cloves fresh garlic, finely chopped or run thru garlic press
• Salt and Pepper to taste
• 1 Tbsp. granulated garlic
• 3 Eggs, beaten
• 6 oz. (most of a small container) of Ricotta Cheese
• ¾ Cup shredded Mozzarella Cheese
• 3-4 Large Porcini Mushrooms (I used frozen European, defrosted) or 2-3 oz of Dried European Porcini rehydrated.
• 8 oz. +/- sliced baby Portobello or Cremini mushrooms
• ¾ Cup grated Pecorino Romano cheese
• Large handful of flat leaf Italian parsley finely chopped

Instructions:

1. Pour olive oil into large skillet and heat until shimmering.
2. Add chopped shallot and cook and stir about 2-3 mins. Add chopped garlic and stir about 30 seconds until fragrant. Add meats. Break up beef, pork and veal or turkey into small pieces, turning to brown and cook evenly. When cooked through, drain off fat, cool for a bit and transfer to a large bowl.
3. Run European Porcini and Baby Bella (cremini) mushrooms and parsley through food processor on pulse until finely chopped. Add to bowl.
4. Add granulated garlic, Ricotta Cheese, Mozzarella Cheese and Romano Cheese, 2 tsps. Salt and 1 tsp. pepper, beaten eggs and mix all very well.
5. Either make or buy pasta sheets or Spring Roll Wrappers (available at supermarket). If using Spring Roll Wrappers, cut them in half.
6. Check filling for salt and pepper. Add more if necessary. (For a little bite, add ¼ tsp. +/- cayenne or crushed red pepper; for more taste, add 1 Tbsp. Italian Seasoning or dried Thyme and/or Oregano).
7. Whether using fresh pasta or wrappers, place teaspoon of filling in the center, wet edges of wrapper, fold over and seal by pressing the tines of a fork along the edges.
8. To Freeze: Place nonstick foil on baking sheet and place ravioli on the foil. Do not stack them or they will stick to each other. After frozen, place in Ziploc bag, preferably in portions to feed 1 or 2 people, zip closed, label with date and freeze.
9. To Cook (Frozen): Bring large pot of water to a boil, add about 1 Tbsp. of salt. Add ravioli and cook about 5 mins at a good boil. Drain, add sauce and grated cheese and enjoy.
10. To Cook (Fresh): Cook about 3 mins as above.