Homemade Pasta: Ravioli Filled with Mushroom and Bechamel Sauce

Hi everyone! Thanks for taking an interest in this class. Today, we’ll be making homemade ravioli from scratch, with a mixed mushroom filling, topped with a béchamel sauce. Our chef, Yara has acquired knowledge of this dish from her experience working in a Wine Bistro at the heart of Sao Paulo city, in Brazil.

Our class will be broken down into three main groups: the filling, the sauce, and the pasta dough.

This recipe serves up to six people. However, you may also freeze the feeling and the sauce for up to one month. The ravioli can be frozen as well, you just need to pre cook it in boiling water for four minutes. Let them cool down and sprinkle a bit of olive oil before placing in small plastic bags.

Be sure to post pictures of your ravioli!! And please feel free to ask any questions you may have about this dish.

check back soon for more delicious recipes!