Matcha Ravioli With Mushrooms and Ricotta

Have time to roll fresh pasta and want to enclose a mild filling? These matcha ravioli pair mushrooms and ricotta in an egg dough colored with about 2 tsp (4 g) tea. The recipe makes sixteen ravioli in 1 hour 38 minutes, including 30 minutes of rest.

• Preparation 55 minutes
• Cooking 13 minutes
• Rest 30 minutes
• Total time 1 hour 38 minutes
• Yield 2 plates of 8 ravioli
• Tools a fine sieve, a large bowl, a rolling pin, a knife or pastry wheel, a skillet, a teaspoon, a saucepan, a slotted spoon, and two plates

We add Matcha Essence to the flour before shaping the squares. The tea stays in the pasta while the filling takes the center; in other savory recipes with matcha, the powder can also go into a vinaigrette or broth.

Ingredients for matcha ravioli

• 7 oz (200 g) type 00 wheat flour for the dough
• 0.7 oz (20 g) type 00 wheat flour for rolling
• about 2 tsp (4 g) matcha
• 2 medium eggs
• about 4 tsp (20 ml) water: about 2 tsp (10 ml) for the dough and about 2 tsp (10 ml) for sealing
• 5.3 oz (150 g) ricotta
• 3.5 oz (100 g) button mushrooms
• 0.7 oz (20 g) grated Parmesan
• about 2 tsp (10 ml) olive oil
• About 1/2 tsp (1 g) ground black pepper
• about 8 1/2 cups (2,000 ml) water for cooking
• About 1 3/4 tsp (10 g) salt for the cooking water
• 0.7 oz (20 g) butter for serving

Shape the matcha ravioli and seal the filling

1. Sift 7 oz (200 g) flour with about 2 tsp (4 g) matcha into a large bowl.
2. From the total of about 4 tsp (20 ml) water, add about 2 tsp (10 ml) along with the two eggs.
3. Mix, then knead the dough for 10 minutes until smooth.
4. Cover the bowl and let the dough rest for 30 minutes at room temperature.
5. Finely chop 3.5 oz (100 g) button mushrooms.
6. Heat about 2 tsp (10 ml) olive oil in the skillet.
7. Cook the mushrooms for about 8 minutes, until their water evaporates.
8. Take the mushrooms out of the skillet and let them cool slightly.
9. Mix the mushrooms with 5.3 oz (150 g) ricotta, 0.7 oz (20 g) Parmesan, and about 1/2 tsp (1 g) pepper.
10. Dust the work surface with the 0.7 oz (20 g) flour reserved for rolling.
11. Roll the dough to about 1/32 inch (1 mm) thick.
12. Cut thirty-two dough squares, each about 2 3/4 inches (7 cm) on a side.
13. Divide the filling among sixteen squares, about one heaping teaspoon per square.
14. Use the remaining water, about 2 tsp (10 ml), to moisten the edges of these sixteen squares.
15. Place the sixteen empty squares over the filling and press the edges to push out the air.
16. Bring about 8 1/2 cups (2,000 ml) water to a boil with about 1 3/4 tsp (10 g) salt.
17. Cook the ravioli in the boiling water for about 5 minutes.
18. Remove the ravioli with the slotted spoon and divide them between two plates.
19. Add 0.7 oz (20 g) butter to the hot ravioli and serve.

Let the mushroom liquid evaporate before mixing the mushrooms with ricotta. A filling that is too wet reaches the edges of the dough and makes sealing harder. If the mushrooms are still hot, wait until they have cooled slightly before filling the squares.

Which matcha works in the ravioli dough?

Here, we choose our Essence matcha for this dough: about 2 tsp (4 g), mixed through the flour, gives it an even color. Ricotta and mushrooms are mild; a very strong sauce would cover the tea.

How are these ravioli different from plain pasta?

Each square encloses its filling before cooking. Matcha noodles, by contrast, are ribbons without eggs or filling. Press the air out around the filling before sealing the edges: an air pocket can open a ravioli in boiling water.

To dip the ravioli in a garlic sauce, our matcha aioli also brings yuzu.

Our tip. Lay the first sixteen squares flat before dividing the filling. You will see right away if you need to make each portion smaller to close every ravioli.

Allergens. The dough and filling contain eggs, wheat (gluten), and milk.