Mushroom and Garlic Ravioli

For Christmas I received "The Pasta Bible" as a gift. I have now made two different types of pasta out of this book, and I would say both are better than store bought, hands down. This definitely requires time, as well as a love of food preparation, but I thoroughly enjoyed making it. The pasta dough recipe that we used this time is specifically made for stuffed pasta. It worked very well for us, even with a somewhat liquidy filling. We filled our ravioli with chopped, sauteed mushrooms, goat cheese, and sliced garlic. Fill yours with whatever you like: cheese, spinach, shrimp, etc. Experiment and do a few different flavors, this type of cooking is really an art so have fun with it.


Pasta Dough
No 3 from the Pasta Bible, pg 40

2 1/3 C all-purpose flour
2 eggs
4 egg yolks
1/2 teaspoon salt

Sift the flour into a mound on your work surface. Make a well in the middle. The well should be fairly large so that it can hold all of the liquid ingredients. Break the eggs and egg yolks into the well. Add salt.


With a fork gently mix the eggs and salt together, and then begin to mix in flour from the outer edge. You have to be very gently during this part to avoid spilling your egg mixture out of the sides of your flour mound. Trust me, I learned this the hard way (of course...). Gradually incorporate more and more of the flour until a viscous (aka sticky/thick) paste forms in the center of the well. Now begin to work all of the flour on your workspace into the well. If the dough is still crumbly, or cannot absorb all of the flour, gradually add water until it becomes smooth and easy to work with. We ended up having to add a few extra tablespoons of water until it was the right consistency. After all of the water and flour are mixed in, roll the dough into a ball so that you can begin kneading it. Push out the dough with the heels of the hands, then form it into a ball again. Repeat this kneading action until the dough is firm but lightly elastic, and does not change shape when you remove your hands. Cover with plastic wrap and let rest for 1 hour.

We used a ravioli making set to make our ravioli.



After the rest period was up, we rolled the dough out to a pretty thin layer. Then we placed the dough over the mold, filled it with our filling mixture, and then placed another rolled-out layer on top. We repeated this process until all of the dough was used up.

To cook the pasta: bring a large pot of water to a boil. Drop in the ravioli and cook until they float to the top. With fresh pasta, this should only take a few minutes.













































The end. Enjoy.