Mushroom stuffed ravioli

Yield: 1 servings

Measure Ingredient
9 ounces Pasta flour; ('grano duro' or
; 'hard wheat')
; sifted with 1 1/2
; tsp salt
3 Eggs; beaten
2 tablespoons Olive oil
1 small Onion; finely chopped
8 ounces Closed cap mushrooms; thinly sliced
1 Clove garlic; crushed
6 tablespoons Olive oil
3 tablespoons Grated fresh Parmesan cheese
Fresh parsley; chopped
½ teaspoon Fresh ground black pepper
½ Chicken stock cube
1 Egg yolk and 2 fl oz milk; for egg wash

FILLING

Process the flour, salt, eggs and oil together using a 'bread hook' mixing prong, or knead by hand, until it forms a soft dough. Divide into 3 pieces if rolling out by hand, or into 6 if using a rolling machine. Roll out on a floured board to the thickness of a 10p piece. Fold into 3 and roll slightly thinner. Repeat this making the dough thinner each time. Remember to keep the remainder of the dough covered whilst rolling the rest.

Lay the finished sheets of pasta out on to a floured clean tea towel and don't overlap them to avoid danger of sticking together. Sweat the onion and garlic in 2 tablespoons of olive oil over a low heat for 20 minutes and reserve. Add another 4 tablespoons of oil and cook the mushrooms on a low-medium heat adding ½ chicken stock cube, crumbled fine, until all the liquid has been reduced out of the mushrooms.

Add the onion/garlic mixture and combine. Process in a food processor for a few quick bursts to pulp the mixture (not too fine). Add the pepper, cheese and parsley and stir in. Fill the raviolis, about 1 heaped teaspoon to each 3 inch round, without over filling. Seal the edges of the pasta with egg wash and leave to dry for about an hour.

Fresh pasta only takes a few minutes to cook. About three minutes should be enough for 3 inch diameter ravioli on a gentle rolling boil. Serve with melted butter and grated fresh Parmesan cheese or a sauce of your choice.

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