A delectable version of ravioli, To complement the filling, a delicate sauce of tomatoes and Basil is all that is needed.
Fresh Pasta Dough for Ravioli
- 1 1/2 cups All purpose Flour
- 3 large eggs
- salt according to taste
1 tablespoons water (optional)
In a mixing bowl , combine flour, eggs, and salt. Mix it well together and make a dough . It will just take 15-20 minutes kneading . Remove dough and shape into a ball.* On a lightly floured surface, knead dough about 1 minute or until smooth. Wrap dough in plastic wrap and let stand for 30 minutes.
Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-inch square. (If using a pasta machine, pass each portion through machine according to the manufacturer’s directions until dough is 1/16 inch thick.) To shape ravioli, Cut rolled dough into 2-inch-wide strips.
Brush strips lightly with water . Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. Lay a second strip of dough, brushed with water side down, over the first.
Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.
To cook ravioli, in a Dutch oven, bring a large amount of salted water to boiling. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan.
Simmer gently for 3 to 4 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish.
2 medium shallots, finely chopped
2 cups assorted fresh mushrooms, such as button, cremini, and shiitake, brushed clean, trimmed, and coarsely chopped ( I do not get any other mushrooms so it was button mushrooms for me)
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper,
1/2 cup Parmesan or ricotta cheese ( optional U can use Paneer )
2- 3 cloves of Garlic
Coarsely chop mushrooms; set aside.
In a large skillet, heat oil over medium-high heat. Add shallots and Garlic and cook until translucent, about 2 minutes. Add fresh and dried mushrooms and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates, about 10 minutes. Transfer to a bowl, and cool briefly before stirring in Parmesan or ricotta. Season with salt and pepper.