Homemade Cheese Ravioli

I just love cooking with my husband with a nice glass of wine and some nice tunes (tonight was Dean Martin... very fitting for a nice Italian meal).  This meal took a while to cook, but it's so nice taking our time and enjoying the moment.  When we finally sat down to dinner, it was amazing!! Definitely worth the wait.  And the best part is (if you don't have time to cook during the week) you can easily make this ahead of time and freeze the raviolis until you are ready to cook it!  So worth it!

Homemade Cheese Ravioli with a Fresh Mushroom Sauce

Serves: 6

Ingredients:

Pasta:

2 cups organic all purpose flour, plus more for dusting

1 tsp Himalayan sea salt

3 large eggs

2 Tbs olive oil

1/4 cup water for sealing

Filling:

1/2 cup part-skim ricotta (I actually used cottage cheese and just smashed the curds into a smooth spread)

1/2 cup shredded mozzarella

1/2 cup shredded Parmesan

1 clove garlic, finely minced

1/4 tsp. dried oregano

1/4 tsp. dried basil

1/4 tsp. dried parsley (I used fresh)

1/4 tsp. salt

pinch ground black pepper

Sauce:

1 package fresh baby bella mushrooms, or mushroom of your choice

2 tablespoons cooking oil of choice, I used grapeseed

1 large shallot, finely chopped

2 garlic cloves, minced

1/2 cup dry Marsala (I used Chardonnay, cause it's what I had)

2 cups low-sodium veggie broth, (I used homemade... yum)

1 tablespoon unsalted butter, at room temperature

1 tablespoon all-purpose flour

chopped fresh parsley, to garnish

Directions:

Pasta Dough:

In an electric mixer fitted with dough hook, combine the flour and salt.  Add the eggs one at a time, and continue to mix.  Drizzle 1 tbs of olive oil and continue to incorporate all the flour until it forms a ball.  Sprinkle flour on a work surface, knead and fold the dough until elastic and smooth (about 10 minutes).  Brush the surface with remaining oil and wrap in plastic wrap.  Let rest for about 30 minutes to allow the gluten to relax. 

Cut the ball of dough in half, cover and reserve the piece you are not immediately using to prevent it from drying out.  Dust the counter with a little flour and press the dough into a rectangle.  Roll it through a pasta machine (or with a rolling pin) until about 1/8 inch thick.  If using a rolling pin, you will not have to work out the rest of the month and you will be sore the next day (from experience).  It'll take about 15 minutes of constant rolling to get it thin enough.  

Dust the counter and sheet of dough with flour, lay out the long sheet of pasta and brush the top of the surface with water, which will act as glue.  Drop, by the tablespoon your favorite filling (below) on 1/2 of the pasta, about 2 inches apart.  Fold the other 1/2 over the filling like a blanket.  Gently press air out of the pockets around each mound of filling.  Use a sharp knife or pastry cutter to cute each pillow into squares and crimp the 4 edges with your fingers or a fork to create a tight seal.  Set aside and create another batch with second half of dough. 

Cook the ravioli in plenty of boiling salted water for 4 minutes or until they float to the top.  Be careful not to overcrowd the pot.  Lift the ravioli from the water with a large strainer or slotted spoon and set aside.  Pour sauce over top of the ravioli and serve. 

Filling:

Stir all four cheeses, the garlic, and the herbs and seasonings together in a medium bowl. Done and Done!

Sauce:

Heat cooking oil in a skillet over medium heat, add the shallot and garlic and cook until tender.  Add the mushrooms and cook until they've released their juices, about 5 minutes.  Add the wine and cook for about another 5 minutes.  Add the butter and flour and make a roux, whisk in the veggie broth and stir over medium high heat.  Lower the heat and stir until thickened. Add parsley at the end for garnish.