Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Raviolo aperto con besciamella e funghi

Open Raviolo with Béchamel and Mushrooms

Name: Open Raviolo with Béchamel and Mushrooms
Yield: Serves 2 to 3 servings
Cuisine: American
Ingredients: 1 2/3 cups durum wheat semolina flour (250 grams); 1 egg plus enough water to reach 1/3 cup (95 ml) total liquid; A few basil leaves; For the béchamel:; 2 tablespoons lactose-free butter (25 grams); 2 tablespoons all-purpose flour; 1 1/4 cups lactose-free milk (300 ml); 1 pinch salt; 1 pinch nutmeg; 1 medium bowl frozen mushrooms (such as champignons); Salt, to taste; 1 little onion; 1 drizzle of olive oil

Bigmama's kitchen @bigmamaskitchen

Lombardia

Third and final lesson on signature pasta. Gualtiero Marchesi's open raviolo! A truly delightful discovery!

Bigmama's kitchen @bigmamaskitchen

Lombardia

Third and final lesson on signature pasta. Gualtiero Marchesi's open raviolo! A truly delightful discovery!

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Ingredients

Serves 2 to 3 servings

1 2/3 cupsdurum wheat semolina flour (250 grams)
1egg plus enough water to reach 1/3 cup (95 ml) total liquid
A fewbasil leaves
For the béchamel:
2 tablespoonslactose-free butter (25 grams)
2 tablespoonsall-purpose flour
1 1/4 cupslactose-free milk (300 ml)
1 pinchsalt
1 pinchnutmeg
1medium bowl frozen mushrooms (such as champignons)
Salt, to taste
1little onion
1drizzle of olive oil

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Steps

1

Make the pasta dough. (I used a pasta maker with a lasagna attachment.)
2

Rinse the basil leaves and let them dry on a cutting board.
3

Place the basil leaves, spaced apart, on a sheet of pasta, then cover with another sheet.
4

Press the two layers together well with a rolling pin. Cut into squares and roll each square again to make it thinner.
5

Use a round cutter to shape the ravioli more precisely.
6

You should get 8 to 10 ravioli with basil inside.
7

From the plain pasta, cut out an equal number of discs.
8

Meanwhile, make the béchamel. In a small saucepan, melt the butter, lower the heat, add the flour, then immediately add the milk, whisking by hand.
9

Increase the heat slightly, add salt and nutmeg, keep whisking, bring to a boil, then remove from heat.
10

In a skillet, sauté a little diced onion, then add the frozen mushrooms. Cook for 5 to 6 minutes until the water evaporates. Lightly salt.
11

Cook the ravioli in plenty of salted boiling water.
12

On a plate, spread a spoonful of béchamel, add a plain pasta disc, more béchamel, a spoonful of mushrooms, and top with a decorated pasta sheet. Drizzle with olive oil and scatter a few mushrooms around.
13

Serve immediately! I also made a lasagna version!

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Bigmama's kitchen @bigmamaskitchen

Published in the US on August 13, 2025 14:01

Lombardia

Mi chiamo Sabrina e sono mamma di 2 maschietti. Amo cucinare,ma sono eternamente a dieta,quindi cibi sani e soprattutto variegati. pubblico spesso su Instagram... seguitemi se vi va...