Homemade Ravioli

Mushroom ravioli in a light Alfredo sauce

This dish can be made with all Kansas grown ingredients.

Pasta dough:
2 cups flour (about 350 grams)
2 large whole eggs

Filling:
1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water { I will be using sunflower oil to keep it local}
6 ounces baby portobello mushrooms, sliced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup cream cheese
1/3 cup grated Parmesan, plus extra for garnishing


Sauce
2 cups Whipping Cream
1 cup Parmesan Cheese, freshly grated
4 Tbsp Butter

To prepare the mixture by hand, place the flour on a clean counter top or rolling board and make a well in the center.

Break the eggs into the well and using a fork, beat the eggs, gently drawing in flour from the sides. Continue dragging flour into the center well, stirring the ingredients together until the dough begins to form a mass.

Begin kneading the pasta, first sprinkling the surface with flour. Knead until the egg has become well incorporated.

If the pasta is too dry or crumbly, spray with a little lukewarm water. When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 minutes. The heavy your flour is the more water you will need.

Using a knife slice a small part of the dough away from the ball. If you do not have a pasta machine you will need to use a rolling pin to flatten the dough as thin as possible. I can not find the handle to mine, so this will take awhile.

Make sure your surface is floored, as well as your pin. Cut shapes out with a knife or cookie cutter.

In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and salt and pepper to taste. Cook until all the liquid has evaporated from the mushrooms, { 6 minutes}. Add spinach and cook for another 2 minutes. Remove from heat and place mixture into a food processor. Pulse until you get a coarse texture. Stir in cream cheese and Parmesan cheese. taste for seasoning and set aside.

Line up your wrappers or pasta dough shapes. Brush with the egg and water mixture. Using a tablespoon, dollop the filling on each wrapper Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fork, flute the edges. Place ravioli onto a floured baking sheet and keep covered with a linen towel. Set aside.

boil your pasta 20-30 minutes


Over low heat, melt butter in a skillet. Stir in whipping cream and blend well. Add Parmesan cheese and stir until sauce thickens. Do not boil. Thicken sauce with more cheese, or thin with more cream. The Alfredo sauce should generally be very creamy.


Drain the pasta, plate, and pour the sauce over top. Serve hot.