Friday, 7 September 2012

Homemade Ravioli

I was really proud of myself when I finished this recipe yesterday. Opening the pasta is a real workout but is pays off in the end as this recipe and heavenly good. It's light and soft and it also looks very nice and posh. It seems a bit complicated as there are too many steps but it's not really just time consuming. Just choose to try this one when you have a bit of time to spend in the kitchen and believe me, you will hear wows and yums when you are done.

Ingredients for the pasta:
1 2/3 cup all purpose flour
2/3 cup of water

1 tbsp parsley and lime seasoning (optional)
3/4 tsp salt
1 tsp olive oil

Ingredients for the filling:
1/2 onions thinly chopped
250g chestnut mushroom sliced and then cut in half
3 sticks of spring onions chopped
1 tbsp pine nuts
1 cut of vegetable stock
Black pepper

Method for the pasta:
1 - In a large bowl, combine the flour and salt, then add the water
2 - Stir the mixture with a fork until it starts to form a ball. Then you can use your hands to combine the dough. If it's too dry, add more water or if it's too wet, add bit more flour

3 - Turn the dough ball out onto a well-floured cutting board. Flour your hands as well
4 - You'll need to knead the dough for about 10 minutes, or until it becomes smooth and pliable
5 - Let the dough rest, wrapped in cling film for about 10 minutes

Method for the filling:
1 - Fry the onion until tender
2 - Add the rest of the ingredients and stir for 10-15 minutes
3 - Let it cool before you start filling the raviolis

Filling your ravioli:
1 - Devide the dough in three
2 - Using a rolling pin open the pasta until is really thin
3 - Using a inverted small glass cut the pasta into small round circles
4 - Put 1 tbsp of the filling into each ravioli and use a fork to close the edges

Cooking your ravioli:
1 - Place the raviolis (you should get around 20 in the end) on salted boiling water and cook until they all rise to the srufice of the pan or are soft.
2 - Sprinkle olive oil, sea salt and Vegusto No-Moo Mild-Aromatic "cheese" on the top


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