Mushroom Ravioli Recipes

Mushroom Ravioli

Ingredients of Mushroom Ravioli

FILLING

Cooking oil 1 tsp. 5 mL

Chopped fresh white mushrooms 1 1/2 cups 375 mL

Chopped onion 1/2 cup 125 mL

Chopped red pepper 1/2 cup 125 mL

All-purpose flour 2 tsp. 10 mL

Garlic powder 1/4 tsp. 1 mL

Italian seasoning 1/4 tsp. 1 mL

Salt 1/4 tsp. 1 mL

Pepper 1/8 tsp. 0.5 mL

Ricotta cheese 1/2 cup 125 mL

PAPRIKA PASTA DOUGH

All-purpose flour 2 cup 500 mL

Paprika 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Large eggs,fork-beaten 2 2

Water 1/4 cup 60 mL

Olive oil 1 tbsp. 15 mL

Large egg, fork-beaten 1 1

SAUCE

Butter (or hard margarine) 2 tbsp. 30 mL

All-purpose flour 2 tbsp. 30 mL

Milk 2 cups 500 mL

Italian seasoning 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Pepper 1/8 tsp. 0.5 mL

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

How to Mushroom Ravioli

Filling : Heat cooking oil in larde fying pan medium. Add mushrooms and onion. Cook for 5 to 10 minutes, strring occasionally, until onion is softened.

Add next 6 ingredients.Stir. Cook for 3 to 5 minutes until red pepper is tender-crisp

Add ricotta cheese. Stir. Set aside.

Paprika Pasta Dough : Combine first 3 ingredients in large bowl. Male a well in centre.

Add next 3 ingredients to well. Mix until dough brgins to come together. Turn out onto lightly floured surface. Knead until ball forms. Wrap with plastic weap. Let stand for 30 minutes. Divide dough in half. Work with 1 half of dough at a time. Keep remaining half covered with plastic wrap. Roll out dough on lightly floured surface to 16 x 12 inch (40 x 30 cm) rectangle. Loosen and lift dough and sprinkle flour on work surface to prevent sticking. Let stand for 10 minutes. Sprinkle dough with flour. Turn over. Let stand for 10 minutes. Cut both sheets of dough into 2 x 2 inc (5 x 5 cm) squares. Place about 1 tsp (5 mL) of filling on half of squares.

Brush edges with egg. Cover filling with remaining squares. Press edges to seal, squeezing out any excess air. Makes about 48 ravioli.

Sauce : Melt butter in medium saucepan on medium. Add flour. Heat and stir for 1 minute.

Slowly add milk, stirring constantly,until smoot.Add next 3 ingredients.Heat and stir for about 5 munutes until boillinh and thickened.

Combine water and salt in Ducth oven. Bring to a botl. Add 1/3 of ravioli.Boil, uncovered, for about 5 minutes, stirring occasionally, until tender but firm. Transfer with slotted spoon to sieve. Drain. Transfer to serving bowl. Cover to keep warm. Repeat with remaining ravioli. Serve with sauce

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Fresh Herb Pasta Dough Recipes

Fresh Herb Pasta Dough

Ingredients of Fresh Herb Pasta Dough

All-purpose flour 2 cup 500 mL

Salt 1/2 tsp 2 mL

Large eggs, fork-beaten 2 2

Water 1/4 cup 60 mL

Chopped fresh basil 2 tbps. 30 mL

Chopped fresh oregano 1 tbsp. 15 mL

Olive oil 1 tbsp. 15 mL

Fresh thyme leaves 2 tsp 10 mL

Chopped fresh rosemary 1 tsp. 5 mL

How to Fresh Herb Pasta Dough

Combine flour and salt in larde bowl. Make a well in centre.

Process remaining 7 ingredients in blender. Add to well. Mix until dough begins to come together. Turn out pnto lightly floured surface. Knead until ball forms. Wrap with plastic wrap. Let stand for 30 minutes. Divide dough in half. Work with 1 half of dough at time. Keep remaining half covered with plastic wrap. Roll out dough on lightly floured surface to 16 x 12 inch (40 x 30 cm) rectangle. Loosen and lift dough and sprinkle flour on work surface to prevent sticking. Let stand for 10 minutes. Sprinkle dough with flour. Turn over. Let stand for 10 minutes. To wake noodles,fold dough in half lengthwise. Cut crosswise into 1/4 inch (6 mm) wide noodles. Toss gently to loosen. Sprinkle with flour to pravent sticking if necessary. Repeat with remaining dough (see Note). Make about 1 lb. (454 g) uncooked pasta

Note : Store uncooked fresh pasta loosely in a covered container in the freezer for up to 1 month. For best result,cook from frozen

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Chili Pasta dough Recipes

Chili Pasta dough

Ingredients of Chili Pasta dough

All-purpose flour 2 cup 500 mL

Salt 1/4 tsp. 1 mL

Large eggs 2 2

Water 1/4 cup 60 mL

Chopped pickled jalaeno peppers 2 tbsp. 30 mL

Olive oil 1 tbsp. 15 mL

How to Chili Pasta dough

Combine flour and salt in larde bowl. Make a well in centre.

Process remaining 4 ingredient in blender until smooth. Add to well. Mix until dough begins to come together. Turn out onto lightly floured surface. Knead until ball forms. Wrap with 1 half of dough on at a time.Keep remaining half covered with plastic wrap. Roll out dough on lightly floured surface to 16 x 12 inch ( 40 x 30 cm ) rectangle . Loosen and lift dough and sprinkle flour in work surface to pravent sticking. Let stand for 12 minutes. Sprinkle dough with flour. Turn over. Let stand for 10 minutes. To make noodles, fold dough in half lengthwise. Cut crosswise into 1/4 inch (6 mm) wide noodles. Toss gently to loosen. Sprinkle with flour to prevent sticking if necessary. Repeat with remaining dough (see Note). Makes about 1 lb. (454 g) un cooked pasta.

Note : Store un cooker fresh pasta loosely in a covered container in the freezer for up to 1 month. For best results, cook from frozen

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