Mushroom ravioli recipe

INGREDIENTS

Ravioli Filling:

·       500g variety of mushrooms

· One-eighth of an onion

·       1,5 cloves of garlic

·       17g chives

·       7g thyme

·       17g parmesan cheese

·       35ml fresh cream

·       Pinch of salt

Pasta Dough:

·       184g white bread flour

·       3 egg yolks

·       2g salt

·       4g olive oil

METHOD

Ravioli Filling:

·       Finely chop the dry ingredients

·       Fry in a pan on medium heat and add thyme

·       Once the mushroom moisture is out, add the cream and parmesan cheese

·       Once the cheese is melted, add the chives, and take it off the heat

Pasta Dough:

·       Place flour and salt in a mixing bowl and add the eggs

·       Add olive oil and mix dough until the lumps are out

·       Wrap the dough and rest in the fridge for an hour

Making Ravioli:

·       Roll out the dough on your pasta machine (pasta should be a consistency of soft to medium thickness)

·       Use medium size cutter to press out circles

·       Place 5g of ravioli filling in the centre of the circle

·       Close, press edges, fold edges over and close (in a tortellini shape)

Boil the ravioli in hot water until the dough is soft. Mix cream, parmesan cheese, chives and salt to taste in a pan on medium heat and place the ravioli in the pan to coat and cook for 2 minutes.

*Plate ravioli with sauce on a plate and serve with parmesan shavings.