Mushroom Ravioli

  

With recipe!
What is Ravioli?
Ravioli is a type of pasta comprising of a filling enveloped in thin pasta dough. Usually served in a broth or with a sauce, they originated as a traditional food in Italian cuisine.
This is one is almost vegetarian, as it only uses eggs. Although they may be a little tedious to make, it's very satisfying to see how they turn out and mind it, they are DE-LICIOUS! Ingredients could be swapped out very easily according to your liking! :)

 Ingredients:
Mushrooms 1 and a 1/2 cup.
2 onions.
Garlic pods.
Green chillies.
Olive oil*
Chives or coriander leaves.
Fresh cream (or) ap flour, butter.
Milk
3 eggs.
All purpose flour.
2 tomatoes.
Oregano.
Pepper.
Butter.
Parmesan cheese/ processed cheese will work too!

Filling:
Prep:
-chop up any mushrooms at hand, not too fine but small enough.
-chop up 2 onions, 5 cloves of garlic, 1 green chili.

Method:
-in a cold wok add the garlic and chili and let them infuse in 2 tbsp of olive oil.
-heat the wok and get the garlic and chilly just tender.
-add in the onions and cook off till they become  translucent.
-add the mushrooms and DO NOT SEASON with neither salt nor pepper.
-let the mushrooms get a golden hue and then season with salt and pepper.
-cook off the water from the mushrooms.
-shift the filling from the wok into a dish and let sit.
-add fresh chives or some coriander and a dollop of fresh cream to the dish.
(Instead of fresh cream you could switch it for:
-to the wok add 2 tbsp of butter and let it bubble.
-add in 2 tbsp of all purpose flour, a pinch of salt and stir to remove lumps.
-add a 4-5 tablespoons of milk and bring to a creamy consistency.
-add it to the mushroom mixture and stir to combine.
-cool the filling in the fridge for 1/2 hour or so.
Note: avoid making the filling too greasy or liquidy, so you can make the pasta hassle free.

 Dough:
(1 person=100 grams of all purpose flour=1 whole egg)
-add 300 grams of all purpose flour to a flat surface/ the counter.
-make a well with the flour by circling from the centre of the mound.
-add in 3 whole eggs (beaten)
-slowly using a fork stir in a little amount of flour every time and keep stirring the eggs.
-keep doing this until you can knead the dough by hand.
-keep kneading the dough until all the flour has been used up and the dough has a good consistency. (not too dry/not too wet)
-wrap it with a cling film and cool in the fridge.
Note:
-you could splash a few drops of water (only if required) when it gets too dry. And you add more flour if it gets too wet.
-over kneading the dough will make it tough.

Ravioli:
- cut the dough into say four pieces.
- use a pasta roling machine or:
- take one piece and roll it out nice and thin.
- it should be thin enough for you to see the colour of your fingers through.
- using a cookie cutter or a glass, make 4-inch (approximately) rounds from the dough and set aside.
- make sure the rounds are equal in size.
- take 1 teaspoon of the filling and place it in a round, tapping a few drops of water on the edges.
- place another round over it.
- press in one edge, then the one opposite to it.
- with your fingertips gently press in the ravioli making sure to remove all the air.
- using a fork gently press in all the edges of the ravioli.
- do this for all the ravioli and keep aside.
- on the stove add a lot of water with a heaping handful of salt, 1 tbsp of olive oil and let it boil.

Sauce:
-to a saucepan, add some olive oil, 2 small onions and 2 cloves chopped garlic.
-cook off the onions and add in the puree of 2 small tomatoes.
-add 1 tea spoon of oregano, some salt and pepper.
-to another saucepan add 2 tbsp of butter and let it bubble. Add in 2 tbsp of flour and stir to remove lumps. Add in 4 tbsp of milk and bring to a creamy consistency.
-combine the tomatoe onion sauce and the white sauce and let simmer.

Ravioli:
-place a few ravioli at a time in the boiling water and cook for exactly three minutes.
-remove from the pan and set them aside.
-after a few  batches of the boiling, take a ladle of the pasta water and add it to the sauce to bring it to the right consistency.
-once all the pasta have cooked, place them in the sauce and just stir around. (Don't overcook them)
-serve by scooping out the ravioli onto the plate , then adding the required amount of sauce.
-grate some cheese over the pasta and serve hot!
Note:
-don't let the pasta stick to each other.
-sealing them well will make sure they don't burst open or slit in the water.
-dont make the past too thin that they break open.
-be gentle with the pasta
-most ingredients can be switched out to preferences/ingredients at hand

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