Mushroom Ravioli

Ingredients

PASTA

• 170g plain flour
• 2 eggs
• pinch of salt

MUSHROOM FILLING

• 1 tablespoon butter
• 1 large porcini mushroom 
• 100g chopped white mushrooms
• Small onion 
• 3 cloves garlic 
• 1 tablespoon Parsley
• 1/2 teaspoon oregano
• 1 tablespoon flour
• 2 tablespoon grated parmesan cheese
• 1 tablespoon cream

METHOD

EGG PASTA

1. On a flat surface place four, make a well in the middle and add the eggs, with a fork slowly mix together to form a smooth dough. 
2. Cover and let rest one hour.
3. Cut dough into 3-4 parts,  roll out slightly and roll through machine until thin (you will want to see your hand underneath the dough).  Sprinkle dough with flour so it doesn’t stick.
4. Cut dough into even squares using a pastry crimper (I made them about 2 x 2 inches). Then fill with approximately 1 heaping teaspoon full of mushroom filling.
5. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don’t want them to open.
6. In salted boiling water cook the ravioli for approximately 5 minutes. 
7. Drain.

MUSHROOM FILLING

1. In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds.
2. Remove 3 /4 of the mixture and blend until creamy, then place back in pan and mix with remaining 1/4 mixture.  Sprinkle with flour, add cream, heat on low for 1 minute. 
3. Remove from heat and add parmesan, stir to combine and let cool.
4. Bon Appétit.