Holi Moli, Ravioli!

A few years ago I bought my mom a Kitchen Aid mixer with a pasta attachment. I thought it was so cool and we’d be eating pasta all the time. Not so! Cut to Christmas 2012 when my mom re-gifts the attachment to me (which I happily accept!) I recently had my own Kitchen Aid mixer upgraded to INDUSTRIAL SIZE! I’m thinkin’ big breads, tall cakes, and tons of homemade whipped cream. The attachment fits on both.

So this is my first attempt at making ravioli. I had the help of Tom and his friend to feed the attachment. I made and kneaded the dough, cooked the filling, and made a creamy sauce. It tasted great, but we learned we MUST make the dough thinner next time. I was so afraid the filling would spill out in the boiling water that I got paranoid and make the edges too thick. Live and learn! I served the ravioli with a big salad of arugula, crumbled goat cheese, my homemade candied pecans, and sliced gala apple.

Wine butter sauce

Filling:

1 Tps butter

Finely chopped bella mushrooms

Finley chopped yellow onion

Ricotta cheese

Truffled salt

Pasta dough:

4 eggs

1Tbs water

3 ½ c. sifted flour

½ tsp salt (I use course Kosher salt)

Sauce:

Veal stock

4 Tbs butter

½ c. heavy cream

½ c. white wine
¼ c. finely grated parmesan

Finely chopped chives (about 10 stems)

Using a glass to cut out the round ravioli shapes

My sou chef hard at work