|Mushroom and Chive Ravioli|
- For Filling
- 1 lb. ricotta cheese
- 8 ounces mushrooms, finely chopped (use whatever kind of mushroom you want. We used regular white mushrooms)
- 6-8 whole chives, finely chopped (use both the white and green part)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- For Ravioli Pasta
- 4 large eggs
- 1 tablespoon water
- 3-1/2 cups sifted all-purpose flour (I actually did sift the flour for once!)
- 1/2 teaspoon salt
- Heat olive oil in a large pan. Add chive and sautee for 2-3 minutes.
- Add mushrooms and sautee for another 2-3 minutes.
- Add Worcestershire sauce and sautee for one more minute.
- Allow to cool for a few minutes, then put mushroom and chive mixture in a bowl with the ricotta and stir to incorporate.
Now you need to resist the urge to just shovel this by the spoonful into your gaping maw.
- Place eggs, water, flour and salt in mixing bowl. Add the beater blade, turn to speed 2 and mix for 30 seconds (we're assuming you have a KitchenAid here. If not, just mix by hand at whatever your personal "speed 2" setting would be)
- Swap the beater blade for the dough hook. Turn to speed 2 and knead for 2 minutes (or if you're not lazy like me, just knead it by hand.)
- Remove dough from bowl and hand-knead for 1-2 minutes (I actually did this. I am not a total slug.)
- Divide dough into 4 pieces. Run each through a pasta roller until you his "5" (I'm hoping pasta rollers have universal measurements, because I went to 5 on the KitchenAid pasta roller. I apologize in advance if you end up with tissue paper)
- Take 2 rolled out sheets of pasta. On one, start dropping 1 tablespoon scoops of the filling at even intervals along the dough (Our ravioli ended up being about 2-3/4" across on the average. Use smaller scoops if you want an obscene amount of smaller ravioli.)
Notice the precision spacing between the filling. That's because The Wife did this part.
I was busy rolling out pasta.
- Take a basting brush and brush water on the pasta in between the filling. Lay the other sheet of pasta over the top and press down in between the filling, sealing the two sheets and working out any air bubbles.
- Use a ravioli wheel cutter to cut the pasta into squares (If you already have one of those things that stuffs and seals the ravioli all in one, you probably are way past anything I can offer you and should go to a site where they know what they are doing). If you're using my measurements, you'll end up with about 54 ravioli.
- Cook like them you would any other ravioli.
|Those are the steady hands of a neurosurgeon. |
Or an English teacher.