Homemade Ravioli

[tikitavi]

We made homemade ravioli today and they are so tasty, I thought I'd share the recipe!

First, get a big pot of water boiling!

Now make the dough:

Pasta Dough
2 c. flour
pinch salt
1 egg
enough water to form a ball

Mix the salt into the flour, beat the egg and mix into the flour. Add enough water to form a ball that is not sticky. Let it sit for 10 minutes while you make the fillings!

Ricotta Filling
1/3 tub ricotta cheese
1 egg
salt/herbs to taste
some grated parmesan

Mix all together.

Mushroom Filling
5 white or crimini mushrooms, chopped
salt/herbs to taste
butter/oil

Saute the mushrooms and seasonings in the butter.

Now roll out the pasta, cut into strips about 4 inches wide, then cut again into rectangles about 6 inches long. Put a small spoonful of filling onto one half of the rectangle, fold over and use a fork to seal. Toss the sealed ravioli into the boiling water.

They will cook very quickly, they are done when they float to the surface and the dough has turned a more yellow color from the egg.

Serve with butter and grated parmesan!

[ukbill]

Sounds wonderful

I find bought pesto sauce (I think they use Soy oil in the stuff ) causes me problems so I make my own it would go fantastic on your Ravioli

Take a large double handful of fresh basil leaves and flowers place them on a chopping board

on top of the pile of leaves I grate some Pecorino (or parmesan) cheese.. any hard strong flavoured cheese will do.

A lump of unsalted butter desert spoon sized and salt and pepper.

I also add a little olive oil to start with but more later on.

I then chop the basil leaves up until I have a paste forming with the butter and the finely chopped leaves. If it starts going brown add more olive oil.

Chopping takes only a couple of min but you could use a small blender if you wanted.

After cooking and draining my pasta or potato dumplings I put the pan back on the cooker with no heat under it and scrape the pesto into the pan. As the butter melts I put the hot pasta back into the pan and stir to cover with the pesto, adding extra olive oil / butter / salt and pepper if needed.

All that remains is to serve and enjoy

[tikitavi]

Mmmm, sounds awesome, UKBill!