Well, I had to rethink and decided on putting some shredded mozarella in the filling instead. What a wonderful idea, and I am sure it would have been so tasty had I invested in some proper mozarella instead of relying on the pre-shredded stuff we bought at the supermarket the other week.
I was also a little worried the process of making the actual ravioli would be extremely time consuming, but all went well, it didn't take long at all. Maybe all that dumpling making finally paid off?!
Anyway, to make a long story short, the ravioli were good, but could have been so much tastier had I used the ingredients I first intended to use. Ah well, next time I'm making ravioli I'm going to have a go at making homemade mascarpone. Wish me good luck, I think I'll need it!
The fillingMushroom, mozarella and spinach ravioli
pasta dough for 1 person
5 smallish button mushrooms, thinly sliced
125 g baby spinach leaves, roughly chopped
1 clove garlic, finely sliced
150-200 g mozarella (a little less than a ball)
salt and pepper
1. In a frying pan, melt some butter and add in the garlic and the spinach, allowing it to wilt. Remove and place on a plate to cool down.
2. Using the same pan, tip in the mushrooms and cook until most of the water has evaporated. Add in just a little butter and salt and pepper, stir. Remove and place on a plate to cool down.
3. Make the pasta dough while the vegetables cool down.
4. Using a pasta machine, roll the pasta dough to desired thickness.
5. Place the rolled dough on a clean and floured surface. Cut out squares.
6. Place the cooled vegetables in a mixing bowl, add the mozarella, stir to combine.
7. . Place 1 tsp of the filling in the centre of each pasta square.
8. Fold the square diagonally to create a triangle. Press down on the edges to ensure the filling doesn't leak out. Lift up the triangle and place it on your index finger with the base pointing towards the palm of your hand. Wrap the two corners that stick out around your finger to create a ring. Pull the ring off of your finger and place on a floured plate. Do this until you have no dough left.
9. Bring a large pan of salted water to the boil. Tip in the ravioli and boil for 2-3 min or until the tortellini float up the surface.
10. Drain and serve with a drizzle of olive oil and a few shavings of parmesan cheese on top.