Sunday, July 7, 2013

Mushroom and Red Pepper Ravioli

 I've made spinach ravioli several times, but this was my first time making anything else.
 To put the record straight this was so much easier. No wringing out the spinach. No worries.
 So simple. So good. I got this from My Recipes.
 This is Herbie, our new rabbit. 
"Save Tonight" by Eagle-Eye Cherry


     Basic Egg Noodle Pasta:

  • 4 large eggs
  • 1 tablespoon water
  • 3 1/2 cups sifted all-purpose flour 

      Red Pepper & Mushroom Ravioli Filling:

  • 1 tablespoon olive oil
  • 1 1/2 cups finely chopped fresh mushrooms
  • 1-2 cloves garlic, minced
  • 1 medium red pepper finely chopped
  • 1 cup shredded ricotta 
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Basic Egg Noodle Pasta
1. Place eggs, water and flour in the bowl. Mix for 30 seconds.

2.  Mix with paddle for 2 minutes.

3. Hand-knead the dough for 30 seconds and cover with a towel for 15 minutes. 

Red Pepper & Mushroom Ravioli Filling
1. In medium skillet over medium-high heat, heat oil. Add mushrooms and garlic; saute until mushrooms are soft. Cool slightly.

2. Finely chop spinach. In medium bowl, combine spinach, cheese, salt and pepper; stir in mushroom mixture.

3. Refrigerate until ready to fill ravioli.

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