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I used a new recipe I found online for the dough since I did not want to use my pasta machine. Overall, it was a simple recipe which tasted great. The dough when cooked was soft and light and most importantly, held its shape. For the filling, I combined the Italian sausage I made with fresh mushrooms and for a final touch, bathed them in my homemade tomato ragu. In a word, delish!
Oyster Mushrooms and Italian - Adapted*
1 lb of mild Italian sausage
2 cups fresh oyster mushroom, diced
1 small onion, diced
2 garlic cloves, minced
2 tbsp olive oil
salt and pepper
1. In a small pan, heat the olive oil over medium high heat. Saute the onions
and garlic until softened. Season with salt and pepper.
2. Add the sausage and cook until it loses its pink color. Turn off the heat and
let it cool.
3. Add the fresh mushrooms and mix well. Set aside.
To prepare the ravioli:
1. Prepare the tomato ragu (spaghetti sauce) as directed. Keep at a simmer
when you are ready to cook the ravioli.
2. Prepare the ravioli dough as per instructions on the link provided. Use a
teaspoon of the filling above for each ravioli. Store the extra filling in the
freezer for later use. You cam make about 25-30 ravioli pieces for one
batch of dough.
3. Boil a pot of water and season with a tablespoon of salt. Once boiling, drop
4-5 ravioli pieces and allow them to cook in the boiling water. They will
float when they are cooked. Fish them out and transfer them into the
simmering tomato ragu. Cook the rest of the ravioli.
4. To serve, plate out about 6 ravioli pieces per person and garnish with
chopped parsley leaves and a good sprinkling of parmesan cheese.