Mushroom Filled Ravioli

For the Pasta

Ingredients

2C                 King Arthur Pizza/Pasta flour

2ea               Eggs, slightly beaten

1t                  Olive oil 

3/4t               Salt

2-4T              Warm water

Process

Mound the flour in a large bowl or on a cutting board

Make a well in the center and add the eggs, olive oil, salt, and 2T of water (we may or may not add the rest of the water later)

Using a fork, combine all of the ingredients until the dough can be formed into a ball

If the mixture is too dry to hold together, gradually add more water

Divide the dough into thirds

Flatten with your hands to about a 3/4in thickness

Flour both sides

Set the mixer at speed 2

Put through the sheet maker attachment at setting 1

Fold the sheet in half and put through the attachment again

Fold in half one more time and put through the machine again

If the pasta is smooth, set the machine for 2 and put the sheet through once or twice. No need to fold in half

Set the attachment to 3 and process

Set the attachment to 4 and process

Cut into 12x4inch pieces

For the filling

Ingredients

1/4C              Balsamic vinegar

1C                 Spanish onion, diced

16oz              Bella (cremini) mushrooms, chopped

3ea               Garlic cloves, minced

1/3C              Dry white wine

1/3C              Heavy cream

4oz                Asiago cheese, shredded

1T                 Fresh thyme

1t                  Kosher salt

1/2t               Cracked black pepper

1ea               Beaten egg white

                     Fresh pasta (lasagna) sheets

Process

Preheat the oven to 450F

Mix onion, mushrooms, garlic, and vinegar on 18×12 cookie sheet until they are evenly mixed

Bake for 15 minutes until the mushrooms are a deep brown and almost all of the liquid has disappeared.

Stir in 1/3C of dry white wine

Add  1/3C  of whipping cream and stir to combine

Fold in the cheese

Sprinkle with thyme, salt, and pepper

Assembling the ravioli

We use a NORPRO ravioli maker

Dust the pasta lightly with flour

Heavily dust the frame and the press

Place a strip of pasta on the frame

Press the dough into the frame with the indented tray

Fill the pouches with the cheese filling mixture

Lightly wash the edges and center strips with water

Place a second strip of pasta over the strip with the filling

Gently roll across the dough covered frame with a rolling pin

Increase the pressure and roll again until the zig zag edges of the frame are visible through the pasta

The ravioli is now sealed

Remove the excess dough and re-roll

Remove the ravioli from the frame by tapping on the counter

Repeat the process until the dough and filling are used up

Place the sealed raviolis on a heavily floured cookie sheet and let dry for an hour

Turn the ravioli over and let dry for another hour

Ravioli may be frozen at this point

Put the ravioli into boiling water right out of the freezer

Cook for 10 minutes

Drain and serve with your favorite topping