SABRINA’S HOMEMADE RAVIOLI WITH FILLING
- Filling:
- ½ packet of brown portobellini mushrooms, chopped and sauted in 1 tablespoon butter
- Mix the following together:
- 1 small clove of finely chopped garlic
- 200 g Ricotta Cheese
- 1 egg yolk
- 3 tablespoons of grated Parmesan cheese
- salt and black pepper
Then also add the sauted mushrooms, mix well.
Make round circles with your finely rolled out pasta, place a teaspoon of Ricotta filling on the circle and place another circle on top sealing it with your fork.
Boil water in a large pot with some salt, when boiling, add your Ravioli and once they surface to top of the water, about 5 – 10 minutes they are ready.
Make a pasta sauce of your choice.
- For a Ravioli fresh pasta:
- 6 eggs
- 600 g cake flour
Mix together and knead to make a nice “elastic” dough until smooth cut into circles, normally I use the medium cookie cutter.
Source and photo: Sabrina Merli
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