Mushroom Ravioli With Asparagus
4 cup of all purpose flour. Make a well and add 6 eggs
1
Whisk the eggs
2
Incorporate a little bit of the flour at a time. Until the dough starts to form
3
Keep mixing!
4
Knead dough on a well floured surface for 10 minutes. Cover and rest
5
Chop manually or food process 1/2 cup Cremini, Bella and oyster mushroom. Salt and sauté on high.
6
Remove mushroom once all the water has released. Add 1/4 cup pancetta. Sauté until crispy
7
Add garlic, sauté until fragrant
8
To a bowl add mushrooms, pancetta, 8oz ricotta, 2 eggs and a handful of minced parsley to a bowl
9
Cut dough into 4 pieces, flatten out the edges of the dough. Feed through widest setting (1 or 8)
10
Fold in 3 like so. Flatten out the edges and pass it through the roller again twice
11
Change the setting to half way (6 or 4) and feed your pasta through.
12
Feed pasta again on the thinnest setting. Dust with flour to prevent sticking
13
Transfer filling to a piping bag or use 1 tbs of filling per ravioli if big 1-2 tsp for small ones
14
Brush egg wash in between filling. Egg wash acts like the glue
15
Fold the other half of the ravioli on to the filling. Seal edges then press with ravioli stamp
16
Continue until you make all your raviolis
17
Sauté asparagus, garlic, red pepper flakes in 2-3 tbs of butter
18
Add ravioli to salted boiling water. Cook for 2-3 minutes or until they float
19
Add ravioli to sauce
20
Sprinkle with Parmesan and enjoy!
21