You may also like
Categories:Viewed: 40 - Published at: 8 years ago
Ingredients
- 1 lb Portobello mushroom fine chopped
- 1 onion, chopped
- 1 clove garlic minced
- 1/4 cup unsalted butter
- 1 salt and pepper to taste
- 1 pasta noodle sheets I make my own
- 1/4 cup Asiago or parmigiano or pecorriono cheese
Method
- Add onion and butter to pan over medium heat and cook until onions are clear
- After the onions are cooked so they are clear add garlic, mushrooms and salt and pepper
- Cook for about 7 more minutes
- Let cool and add cheese (the filling must cool before using it )
- Layout pasta sheets and put one tablespoon of filling (try not to make to high)
- Dampen area around filling with egg wash then place another sheet ontop lightly press down and cut with a cookie cutter or knife and set on lightly floured cookie sheet continue until done
- let finished ravioli rest covered in a damp tea towel for 15 minutes
- Boil a large pot of water add ravioli to pot but check them to make sure they are sealed if not press with fingers or fork
- When the ravioli floats to the top waite about one minute and they are done.
