Mushroom Cheese filled Ravioli

Prep Time: 45 mins | Cook Time: 23 mins | Course: Dinner | Serves: 6 

Delicious mushroom-stuffed ravioli pasta made with homemade ravioli dough. This dough comes together quickly in the food processor. The ravioli cooks directly in a tomato cream sauce without pre-boiling. I use the food processor for the filling after making the pasta dough without washing in between. The same is true of the skillet, you don’t need to wash the skillet after making the filling before adding the sauce ingredients. Next time I may add some ricotta cheese to the filling; I had about 1 cup of leftover filling to freeze. Inspiration taken from both Bobby Flay https://www.facebook.com/watch/?v=1394287091058959 and

Martha Stewart https://www.youtube.com/watch?v=keTX2nWtcnU for making the homemade food processor pasta dough.

2 cups flour

½ tsp salt

3 eggs

1 Tbsp olive oil

Mushroom Filling:

8 oz cremini mushrooms

8 oz white button mushrooms

1 onion, quartered

7 cloves garlic

2 Tbsp butter

1 Tbsp sherry, sherry vinegar, or red wine vinegar

½ tsp salt

Pepper, to taste

½ cup parmesan cheese, grated

Tomato Cream Sauce:

1 14-oz can diced tomatoes

7 cloves garlic, minced

1 cup heavy cream

1 cup water

Salt and pepper, to taste

2 green onions, sliced

¼ cup basil, cut into chiffonade

Parmesan cheese, grated for serving

In a food processor quickly pulse the flour and salt together; add eggs and olive oil and pulse a few times until the dough comes together, it may look a bit like couscous. Do not over-process or it will make the pasta tough. Scrape the dough out onto a floured rolling surface. Cut the dough in half and form 2 rounds, cover with plastic wrap. Allow the dough to rest for about 20 minutes while you make the filling and sauce. 

In the food processor, pulse the mushrooms, onion, and garlic until minced into quite small pieces. This may be easiest done in 2 batches. Spoon into a large skillet with the butter over medium heat. Add in the sherry or vinegar, salt, and pepper. Cook until mushrooms and onion are tender, about 10 minutes remove from heat and add the cheese. Remove the filling from the skillet, and allow the mixture to cool some before placing the filling on the pasta sheet. 

Roll out one ball of dough into a rectangle with a rolling pin on a floured rolling surface to approximately 1/16th to 1/8th thickness. If you have a ravioli rolling pin, lightly roll to mark ravioli squares or guesstimate 1 ½ ” squares. Place filling by 1 ½ teaspoonfuls into the squares. Roll out the second ball of dough into a rectangle of similar size, and place it on top. Using the edge of your palm, press the dough together in between rows of filling going both ways. You can use the ravioli rolling pin to cut the ravioli into squares or use a pasta roller or even a pizza cutter. Place ravioli squares on a baking sheet lightly dusted with semolina flour, flour,  or cornmeal.

In the same large skillet, stir the tomatoes, garlic, cream, water, salt, and pepper together over medium-high heat. When simmering, add the ravioli and cover with a lid. Cook for 3 minutes. Remove from the heat and top with green onions, basil, and additional parmesan cheese for serving.