SABRINA’S HOME MADE RAVIOLI FILLING
200 gr Ricotta Cheese
half packet of brown portobellini mushroom chopped and sauted in 1 tablespoon butter
1 small clove of finely chopped garlic.
Add 1 egg yolk, 3 tablespoons of grated parmesan cheese, salt and black pepper to Ricotta cheese add the sauted mushroom mix well.
Make round circles with your finely rolled out pasta, place a teaspoon of Ricotta filling on the circle and place another circle on top sealing it with your fork. Boil water in a large pot with some salt, when boiling add your Ravioli and once they surface to top of the water, about 5/10 minutes they are ready. Make a pasta sauce of your choice.
For a Ravioli fresh pasta
600 gr flour
Mix together and knead to make a nice “elastic” dough until smooth cut into circles normally I use the medium cookie cutter.
Source and Photo: Sabrina Merli