Garden Ravioli

You can really use this pasta recipe to make any kind of ravioli you'd like, but this was my version. It's stuffed with sun-dried tomatoes, shallots, spinach, and Portebella mushrooms. 

Tips:

Dough Nap - it's important to let the dough rest after it is combined so that the gluten in the flour can come together and develop.
Bursting at the seams - don't over=do it with the ravioli filling; several things can happen such as under-cooking or the ravioli can fall apart when it's boiled (BIG MESS).
Another nap - after sealing the ravioli, you need to let the ravioli rest again before boiling so that a good seal can form.

Prep Time:10-15 minutes

Rest time: 30 minutes

Cook Time: 5-10 minutes

Servings: 24 ravioli

Pasta dough: 
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs 
2 tablespoons extra-virgin olive oil 


Filling: 
1 Tablespoon olive oil
1 shallot, minced
1 teaspoon (2-3 cloves) garlic, minced 
2 portebella mushrooms, cleaned and chopped
2 cups baby spinach, roughly chopped
1 Tablespoon basil, minced or 1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup Parmesan cheese

3 cups marinara sauce

Directions: 

1) On a clean counter top, combine the flour and salt. Form the ingredients into a mound and create a well in the center. 

2) Add the eggs and 1 tablespoon of the olive oil to the well. 

3) Gradually bring all ingredients together until a dough forms. Knead the dough until elastic and smooth, this should take about 10 minutes. 

4) Drizzle the remaining olive oil over the dough and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax (meanwhile prepare your filling).

5) In a large saute pan over medium heat, heat up the olive oil. Add in the shallots and garlic. Cook for 2-3 minutes.

6) Add to the pan the mushrooms, spinach, basil, black pepper and salt. Cook until the spinach wilts and the mushrooms release moisture.

7) Remove the pan from heat and stir in the Parmesan cheese and allow the filling to cool.

8) Cut the ball of pasta dough in 1/2, (cover the piece you are not using to prevent it from drying out). 

9) Dust the counter and dough with a little flour. Press the dough out and roll it 1/8-inch thick; the dough should be very thin. Dust the sheets of dough with flour as needed.
 

10) Use a 1 1/2" or 2" cookie cutter to cut the dough into rounds OR use a pizza cutter to cut 2" squares. Roll out the other half of dough just like the previous half.

11) Fill each piece with 1 - 2 teaspoons of filling. Brush the outsides of the ravioli with water and top or fold over the pasta.

* For the 1 1/2" and squares top with another piece of pasta; for the 2" pieces, fold them over to make half circles.

12) Bring a large pot of salted water to a boil. Allow the prepared ravioli to sit for at least 5 minutes before dropping them in the water. 

13) Cook the ravioli for 4 - 5 minutes; they'll float to the top when ready, DO NOT overcrowd the pot. 

14) Take the ravioli from water with a large strainer or slotted spoon and transfer them into your favorite sauce.