Sauté garlic and onions in 3 tablespoons of oil until translucent.
Clean mushrooms and remove stems. Cut mushrooms into cubes and sauté with garlic and onions.
Add oregano, rosemary salt and pepper.
Cook mushrooms until tender.
Place mushrooms, garlic and onions in food processor and process until smooth paste.
Add ricotta cheese a little at a time and continue to process to form a thick paste.
Add one egg and continue to process until egg is incorporated.
Form ravioli either by hand or with a ravioli frame. If forming by hand cut dough into 2 inch by 2 inch squares. Place square on work surface and fill with one teaspoon of filling. Moisten edges of squares. Place second piece of dough on top. Seal buy pressing with fingers or tines of a fork.
If using a frame dust the frame with flour and place one of the sheets of dough on the frame.
Put one teaspoon of filling in each square.
Moisten edges around each square. Cover with second sheet of dough.
Using a rolling pin seal the edges. This will also cut the ravioli into the squares.
Set water to boil. Add salt and 2 tablespoons of oil to water.
Boil ravioli approx. 5 minutes
Drain and serve immediately with sauce and grated pecorino cheese.
Garlic minced 3 cloves
Onion finely chopped 1/3 cup
Oregano fresh or dried 1/2 teaspoon (a little more for fresh)
Fresh basil leaves minced 3 each
Extra virgin olive oil 4 tablespoons
Heavy cream 1/2 cup
Seasoned rice wine vinegar 1 tablespoon (available in Asian section in grocery store)
Pecorino cheese small wedge grated
Salt and pepper to taste
Sauté garlic and onions in 2 tablespoons of oil until translucent.
Combine finely chopped basil and oregano with garlic and onions. Sauté one minute.
Add whipping cream. Cook on medium heat stirring constantly until sauce thickens.
Add seasoned rice wine vinegar, stir.
Salt and Pepper to taste.
Copywright 2015 Tom Wasabi In Home Cooking. All rights reserved.