Preparation time:60 minutes
Serves:makes 25 ravioli
1/2 onion diced
2 cups diced mushrooms
1 tablespoon sun dried tomatoes
1/2 cup red wine
1/3 cup diced walnuts
1 tablespoon chopped thyme
salt to taste
2 teaspoons olive oil
1/2 cup grated parmesan
1 1/4 cup all purpose flour
1/2 teaspoon salt to taste
1 teaspoon olive oil
1.For the stuffing,Heat oil in a pan and add the onions, mushrooms,thyme, sun dried tomatoes, walnuts and salt and saute for 2-3 minutes until onions are soft and translucent.
2.Add the red wine and let it cook through until there is no liquid left in the pan.Turn off the stove and add the parmesan and stir.Pulse the mixture in a food processor until your form a coarse stuffing.
3.For the dough,mix the salt and flour and place it on a surface and make a well in the center and add an egg.
4.Now slowly start mixing the dough and the egg,add the 1/2 teaspoon oil and water and mix until it forms a firm dough.Finally coat the remaining 1/2 teaspoon oil on the dough,cover and let it rest for 30 minutes.
5.Dust your surface with flour and start rolling the dough to very thin sheets.I had a pasta machine and I used it at the widest setting(7) for times and then rolled it once in 6,5,4,3 and 2 respectively.
6.Lay the pasta sheet on the surface,place 1 teaspoon of stuffing in 10 spots on the dough equally spaced on one half,place the remaining pasta sheet on top and with a 2-2.5 Inch lid or ring mould cut raviolis out of the dough.
7.With a fork gently press down all around the edges to seal them.
8.Take a pan and boil water and add the ravioli to it and boil for exactly 5 minutes and drain the water.Add the ravioli to your favorite sauce and cook for a minute and turn off the stove and enjoy.
I divided the dough in half for easier rolling and rolled it in two batches.
If your dough is tearing in the pasta machine keep dusting with flour and rolling it by folding it in half,start with the widest setting and slowly reduce as you get a flat sheet that doesn’t tear.Don’t put lumps of dough,always place it in sheets slowly.
Do not add too much water in dough,your dough won’t be pliable.
You can also freeze the ravioli and use later.