SABRINA’S HOME MADE RAVIOLI FILLING

SABRINA’S HOME MADE RAVIOLI FILLING

Filling:
200 g Ricotta Cheese
½ packet of brown portobellini mushrooms, chopped and sauted in 1 tablespoon butter
1 small clove of finely chopped garlic
Add to Ricotta cheese:
1 egg yolk
3 tablespoons of grated Parmesan cheese
salt and black pepper

Then also add the sauted mushrooms, 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:
6 eggs
600 g 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