- Pasta dough:
- 1 1/3 cup all purpose flour, plus extra for rolling
- 2 eggs
- 2 tbsp water
- 1 tsp salt
- 2 tsp olive oil
- 1/3 cup onion, chopped
- 2 cloves garlic, chopped
- 2 Italian sausages, removed from casings
- 1/2 cup ricotta
- 1/4 cup parmigiano reggiano, grated
- 6-8 basil leaves, chopped
- salt and pepper to taste
- 1/2 onion, chopped
- 3 cloves garlic, chopped
- 1 1/2 cups sliced mushrooms
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 14 oz. can tomatoes, crushed
- salt, pepper, and sugar to taste
- Place 1 1/3 cup flour on a clean dry surface. Form a well in the flour and crack the eggs into it. Add the other ingredients into the flour well. Use a fork to whisk the eggs and other ingredients. This will slowly incorporate the flour and begin to form the dough.
- When the ingredients begin to come together, use your hands to form a ball of dough. Knead the dough for about 10 minutes. Let the ball of dough rest covered for 30 minutes-1 hour. (while the dough rests, you can make the ravioli filling)
- Cut the rested dough into two equal pieces, roll each into a ball. Flour your work area and rolling pin. Begin to roll out the dough, slowly stretching it out. Continue rolling until the dough is about 1/8 inch thick and oblong in shape. Repeat with other dough ball.
- Begin to place large teaspoons of filling onto one side of each sheet of dough. Space each spoonful our according to how big you want your ravioli. Use some water to wet the area of the pasta sheet around the filling. Fold over the other side of the pasta sheet to cover the filling. Press down on the dough around the filling to remove any air pockets and seal the ravioli.
- Cut out each individual ravioli piece. Crimp edges of ravioli with a fork to ensure a tight seal. Put the pieces on a rack and allow to dry for 1 1/2 -2 hours. (while the dough rests, you can make the sauce)
- Bring a large pot of salted water to boil. Drop ravioli into water. They cook much faster than dried pasta. Take them out when they begin to rise to the surface. The pasta should be al dente.
- Cover ravioli with pasta sauce and enjoy!
(you can make any type of filling you prefer)
- Saute onion in some olive oil over medium heat until they start to get tender and translucent. Add garlic and sausage. Once sausage is fully cooked and browned, transfer to a bowl.
- Combine ricotta, parmiggiano, and basil with sausage mixture in bowl. Add salt a pepper to taste. Set aside and use when pasta sheets are ready to be filled.
Mushroom Pasta sauce:
(you can make any type of sauce you prefer)
I usually have batches of homemade marinara in the freezer. I just sauteed some mushrooms and added these to my heated sauce. But to make the sauce from the beginning, follow these steps:
- Saute onion in some olive oil over medium heat until they start to get tender and translucent. Add garlic, mushrooms, red pepper flakes, basil, and oregano. Add some salt and pepper.
- Once the mushrooms are soft, add the can of tomatoes. Add salt, pepper, and sugar to taste. Simmer for about 30 mins. Serve with ravioli.