Ravi-o-li-OH!

IMG_1790.JPG
I have to keep up my proficiency for fresh pasta, so I decided today that I would try ravioli. I had some baby Bella mushrooms that were destined for the top of a steak, but I detoured them to the inside of the ravioli.

IMG_1752.JPG
I made a basic dough from my class in my cuisinart and let it rest…

IMG_1753.JPG

Then I put the mushrooms in the same cuisinart for a fast chop and …

IMG_1755-0.JPG

IMG_1756-0.JPG
Sautéed them with sage and garlic in olive oil .Next I mixed the shrooms with ricotta and fresh Parmesan.

IMG_1758.JPG

IMG_1760.JPG
By this time the dough was thoroughly rested and I ran it through the roller to make sheets of pasta.

IMG_1762.JPG

IMG_1764.JPG

IMG_1765.JPG
Then I scooped little rounds of the mushroom cheese mix onto a sheet of pasta and formed the ravioli. The Hubs’ espresso cup is perfect for tamping the dough around the filling. Then, into the fridge for a chill…

IMG_1769.JPG
Couple of hours later I brought some salted water to a rolling boil and dropped in the little pillows. While they were cooking, I melted some butter and truffle oil in a pan and added the raviolis. They sloshed around for a while and I splashed some pasta water in along with a generous spoon of the parmigiano tartuffo from my trip to “Eataly” last spring.

IMG_1782.JPG

IMG_1786.JPG

IMG_1789.JPG
Nothing left but to enjoy them with another scrape of Parmesan!

IMG_1792.JPG


2 comments

  1. As someone who had developed a taste for ‘shrooms, I would eat this in a heartbeat! But then again, I would eat anything you make! (except asparagus and salmon!) 😉


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s