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Try this Mushroom Stuffed Ravioli recipe, or contribute your own.
Process the flour, salt, eggs and oil together using a bread hook mixing prong, or knead by hand, until it 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 10p piece. Fold into 3 and roll slightly thinner. Repeat this making the dough thinner each time. Remember to keep the remainder of the dough covered whilst rolling the rest. Lay the finished sheets of pasta out on to a floured clean tea towel and dont overlap them to avoid danger of sticking together. Sweat the onion and garlic in 2 tablespoons of olive oil over a low heat for 20 minutes and reserve. Add another 4 tablespoons of oil and cook the mushrooms on a low-medium heat adding 1/2 chicken stock cube, crumbled fine, until all the liquid has been reduced out of the mushrooms. Add the onion/garlic mixture and combine. Process in a food processor for a few quick bursts to pulp the mixture (not too fine). Add the pepper, cheese and parsley and stir in. Fill the raviolis, about 1 heaped teaspoon to each 3 inch round, without over filling. Seal the edges of the pasta with egg wash and leave to dry for about an hour. Fresh pasta only takes a few minutes to cook. About three minutes should be enough for 3 inch diameter ravioli on a gentle rolling boil. Serve with melted butter and grated fresh Parmesan cheese or a sauce of your choice.
Yoadrian74 5y agoYes, please FIX the first ingredients... It looks/sounds good but we can't make it w/o a complete list!
cecils02 6y agomade these this morning, froze them in single layers, and will boil them tonight for family dinner. I add mozzerella cheese to mine. I plan on making a mushroom alfredo to serve over top. A mild pasta dish with depth.
Wilkie131920 7y agoThe first couple of ingredients are not clear...how much flour is required. Is is 1 1/2 tsp of salt. Are there any ingredients missing?