Autumn Ravioli
Dough
1 3/4 cups plain flour
3 large eggs beaten
Filling
1 cup ricotta cheese
1/2 cup chopped mushrooms
1/4 cup finely chopped walnuts
1/4 cup chopped prosciutto
2 tbsp flour
pat of butter
Pesto sauce
salt and pepper to taste
1. Dough: Combine the flour and salt in a medium mixing bowl, make a well in the centre then add the beaten egg and mix with a knife until the mixture starts coming together, adding 1 - 2 tablespoons of water if necessary to form a relatively stiff dough. Knead briefly in the bowl, then turn the dough onto a lightly floured surface and continue to knead for about 4-5 minutes until very smooth and elastic. A good indication of the correct texture is when you can knead the dough with very little flour on the work surface without it sticking. Wrap in plastic wrap and leave to rest for 10-20 minutes while you prepare the filling.
2. Filling: Sauté mushrooms in butter until slightly brown, add prosciutto and sauté 30 seconds. In medium bowl add ricotta, mushrooms, prosciutto, walnuts, salt and pepper and mix thoroughly.
3. Place a sheet of ravioli dough on a flat work surface then cut out an even number of shapes using a ravioli stamp cutter or biscuit cutter. Place a small amount of filling in the centre of half the shapes, brush the borders with a little water, then top with the remaining pieces and seal together, making sure you don't get any air trapped. There should be a good 12mm/ ½ inch border of pasta around each bit of filling.
4. Place on floured surface and let stand to dry for 15-20 minutes. Cook in boiling, salted water. Once they rise to the top, cook for approximately 2 minutes. Serve with a pesto sauce.
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