Mushroom-Stuffed Ravioli

Ingredients

9 ounces pasta flour, ('grano duro' or 'hard wheat') sifted with
3 eggs, beaten
2 tablespoons olive oil
1 small onion, finely chopped
8 ounces closed cap mushrooms, thinly sliced
1 clove garlic, crushed
6 tablespoons olive oil
3 tablespoons grated fresh Parmesan cheese
fresh parsley, chopped
1/2 teaspoon fresh ground black pepper
1 egg yolk, for egg wash
2 ounces milk, for egg wash

Preparation

1
Process the flour, salt, eggs and oil together using a 'bread hook' mixing prong or knead by hand until the mixture forms a soft dough. Divide into 3 pieces if rolling out by hand, or into 6 if using a rolling machine. Roll out on a floured board to the thickness of a coin. Fold into 3 and roll slightly thinner. Repeat, making the dough thinner each time. Remember to keep the remainder of the dough covered whilst rolling the rest.
2
Lay the finished sheets of pasta out on to a floured, clean tea towel- don't overlap to avoid danger of sticking together. Sweat the onion and garlic in 2 tablespoons of olive oil over low heat for 20 minutes and reserve. Add another 4 tablespoons of oil and cook the mushrooms over low-medium heat adding 1/2 bouillon cube, crumbled fine, until all the liquid has been reduced out of the mushrooms.
3
Add the onion/garlic mixture and combine. Process in a food processor for a few quick bursts to pulp the mixture (not too fine). Stir in the pepper, cheese and parsley. Fill the raviolis with about 1 heaping teaspoon for each 3 inch round, without over-filling. Seal the edges of the pasta with egg wash and leave to dry for about an hour.
4
Fresh pasta only takes a few minutes to cook: three minutes should be enough for 3 inch diameter ravioli on a gentle rolling boil.

Tools

 



About

Serve with melted butter and grated fresh Parmesan cheese or a sauce of your choice.

Yield:

1.0 servings

Added:

November 30, 2009

Creator:

Anonymous

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