Ravioli Recipe
corn, chanterelle mushrooms, macadamia ricotta, cashew butter
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough
- 1
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Gradually mix the flour into the eggs using a fork until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling
- 3
- 4
Combine Filling Ingredients
Remove the skillet from heat, and let it cool slightly. In a mixing bowl, combine the sautéed mixture with macadamia nuts, cashew butter, salt, and black pepper. Mix until well combined.
Assembling and Cooking the Ravioli
- 5
Roll Out the Dough
Once the dough has rested, divide it into four pieces. Roll out each piece to about 1/8-inch thickness using a pasta machine or a rolling pin.
- 6
Fill the Ravioli
Place a teaspoon of filling on one half of the rolled-out dough, leaving space between each mound. Brush the edges with water, fold the dough over to cover the filling, and press to seal. Cut into individual ravioli using a knife or a pasta cutter.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.