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| Ravioli (Photo credit: timomcd) |
Making your own pasta may sound like a daunting task. Without a pasta roller it certainly can be, but don't let that hinder you. You can also use a rolling pin but ask for extra helping hands as it entails a bit of muscle effort. Once cooked, put sauce sparingly; you want the flavor of the pasta to shine after all that hard work!
HOMEMADE MUSHROOM AND CHEESE RAVIOLI WITH TOMATO SAUCE
You will need:
For the ravioli dough:
3 cups flour
4 large eggs, lightly beaten
pinch of salt
For the filling:
4 tablespoons olive oil
1 medium onion, finely chopped
3 tablespoons garlic, chopped
1 teaspoon thyme, chopped
2 cups chopped fresh shiitake mushrooms
3 cups cottage cheese, drained and mashed against the sides of a bowl with a spatula
salt and pepper to taste
1 egg, lightly beaten
For the tomato sauce:
2 tablespoons olive oil
2 tablespoons garlic, minced
1 medium onion, finely chopped
1 teaspoon dried thyme
1 teaspoon dried basil
1 250-gram pack tomato sauce
2 tablespoons tomato paste
1 teaspoon sugar
salt and freshly ground pepper to taste
Here's how:
1. Make the dough: Place the flour in a large bowl. Make a well in the center and add the eggs. Using a wooden spoon and starting from the center, stir the eggs into the flour. When the flour has been moistened but has not begun to clump, sprinkle the salt.
2. Turn over onto a floured working surface and begin kneading until the dough has become smooth. Separate the dough into 4 discs and let rest for 1 hour.
3. Make the filling: In a large saucepan over medium-low heat, saute' the onion, garlic, and thyme in the olive oil until softened. Add the chopped mushrooms and cook until tender. Set aside to cool.
4. When cool, stir in the cottage cheese and season the mixture to taste. Add the egg and keep the mixture in the refrigerator until you are ready to use it. The mixture should be used within the day it's prepared.
5. Dust each pasta disc lightly with flour, and roll out each disc thinly using a pasta machine, starting from the second setting, then moving up to the sixth setting. Lay flat on a lightly floured surface. If using a rolling pin, roll the pasta into a really thin rectangular sheet. To check if it's the right thickness, place your palm under a sheet of pasta-you should see your hand through it.
6. Place a tablespoon of the filling in the dough, an inch apart from each other. Brush the edges of the filling lightly with beaten egg.
7. Place a second sheet of pasta over the first, making sure to match the four corners. Seal the edges by pressing the dough together, pressing out as much air as you can.
8. Once all the edges have been sealed, use a pastry cutter or a round cookie cutter to cut the ravioli into pieces. Place the ravioli pieces on a lightly floured tray in a single layer.
9. Prepare the tomato sauce: In a medium saucepan over medium-low heat, saute' the garlic, onion, thyme, and basil in olive oil until softened.
10. Add the tomato sauce, tomato paste, and sugar. Simmer for 10 minutes. Season with salt and pepper.
11. Cook the ravioli. In a large pot, bring 10 cups of water to a boil. Add a tablespoon of olive oil to the water. Cook 4 to 6 pieces of ravioli in the water at a time; a single batch will take about 3 to 5 minutes. Place 3 to 5 pieces on a serving plate and spoon some tomato sauce on top. Sprinkle with chopped fresh parsley. Serve at once.
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