I'm not going to lie, making pasta is a labor of love but the moment it touches your lips you'll have no regrets (and you'll never go back). For me it's a relaxing and even meditative event. If you're planning on starting this process an hour or two before your guests arrive then this is not the dish to make for the first time! Practice makes perfect with pasta making and you'll get quicker each time you try it. So please, have patience and don't give up!
Now roll up those sleeves and let's give this a go.
You'll need...
Pasta (fine for 4 or 8):
3 1/2 cups sifted all-purpose flour
4 large eggs
1 tablespoon water
1/2 teaspoon salt
Mushroom Ricotta Filling (serves 4, double for 8):
1 tablespoon olive oil
3 cups mushrooms, stem removed and chopped
4 cloves of garlic, chopped
1/2 cup ricotta
Salt & Pepper (freshly ground is preferred)
Small bowl of flour (about 1/2 a cup)
White Wine Lemon Butter Sauce (serves 4, double for 8):
1/2 cup of butter
1 lemon, juiced
1/4 dry white wine
1/4 cup walnuts chopped
10-15 small fresh sage leaves, 7-10 large sage leaves halved
Salt & Pepper (freshly ground is preferred)
For the Top:
Freshly shaved parmesan
Pasta dough:Step 1: Sift the flour into your mixing bowl, add eggs, water and salt.
Step 2: Attach flat beater and mix on speed 2 for 30 seconds.
Step 3: Swap out the flat beater for the dough hook. Mix on speed 2 for 2 minutes.
Step 4: Take your dough out of the bowl packing all of the bits together. Knead by hand for 2 more minutes.
Step 5: Set aside, covered with a dry cloth for 20 minutes.
"Rolling" out the Dough (take a deep breath and get the patience ready):Step 1: Find a long flat area to lay your pasta sheets. A long table/counter is ideal but keep in mind you will need about 7-8 feet. Couches, beds, a dresser is fine, get creative but make sure it's a dry spot out the reach of dogs, cats or children (you will want to cry if they it eat your hard work before it's cooked, trust me it has happened). Once you have found a spot, lay down 7-8 feet of wax paper.
Step 2: Cut the rested dough into 4 equal sections.
Step 3: Attach the flat pasta rolling attachment (the attachments with little teeth are for cutting noodles after the dough has been rolled - make sure you're using the flat attachment). Turn the mixer to speed 2 (for safety make sure the mixer is in the locked position). Set the knob on the roller attachment to setting 1.
Step 4: Take one section of the dough and start pressing it through the rollers (there is nothing pretty about the first few rounds of this). Keep the knob at setting 1 and keep pressing the dough back together as flat as possible with your hands and sending it back though the rollers until it starts to resemble a solid sheet.
Step 5: Stay at setting 1. Take your "sheet", fold it in half and then fold it in half again. Now insert one of the edge sides back through the rollers. Repeat this as many times as you need to remove all of the holes and unevenness.
Step 6: (The relaxing part) Move the knob on the pasta attachment to setting 2. Insert the sheet and watch it glide through. You will end up with a slightly thinner sheet. DO NOT FOLD. You may now turn the knob to setting 3 and slide your sheet through again. Keep turning the knob one setting at a time and slide your sheet through until you get to setting 9. After you slide your sheet through setting 9 you are DONE with that sheet!
Step 7: Place your beautiful thin sheet of pasta on your wax paper. It's a good idea to cover with some clean kitchen towels if you have them.
Step 8: Set your knob to setting 1 and start over at Step 4.
PLEASE NOTE: You only need two sheets for the ravioli for 4 people or all four for 8 people. If you want to make enough for 8 people make sure to double the mushroom filling and sauce. You can also turn the other two sheets into regular pasta with the fettuccine or spaghetti attachment (I'll explain how to do this in a another post) or lasagna noodles (just cut them as you like with a sharp knife). You can also freeze the dough for up to 30 days.
Mushroom Ricotta Filling:
Step 1: Add olive oil to a frying pan, heat about 30 seconds.
Step 2: Add garlic, sauté about 3 minutes.
Step 3: Add mushrooms, sauté about 7-10 minutes until mushrooms are slightly browned.
Step 4: Add salt and pepper to taste.
Step 5: Transfer mushrooms to a measuring cup for a hand-blender or to a regular blender. Blend until it looks like a paste.
Step 6: Let cool until you're ready to stuff your pasta and then add the ricotta.
Step 7: Place good dollops on one side of your sheet of pasta about an inch to an inch and a half apart.
Step 8: Brush all areas of the pasta that will be an edge with water. This will act like glue when you start pinching the two pieces together.
Step 9: Fold the empty side of pasta sheet over the side with filling and press out all the air gaps. Start cutting the squares one at a time and pinching the two sheets together.
Step 10: Cover the ravioli completely with flour to reduce sticking then place them on to a plate to wait.
Cooking the Ravioli:
Step 1: Bring a large pot of water to a boil.
Step 2: Boil about 3-4 minutes, until the ravioli floats to the surface.
Step 3: Remove the ravioli gently from the pot and place them in a pretty bowl (I use a berry strainer). Don't dump them into a colander they're very fragile.
Step 4: Drizzle some olive oil over them as you layer to keep them from sticking.
Step 5: Add sauce, gently toss and serve.
White Wine Lemon Butter Sauce:
Step 1: In a frying pan, add butter, lemon, wine, walnuts, sage, and salt and a little pepper to taste.
Step 2: Let simmer and reduce for about 5-7 minutes. Stir often and don't let burn.
NOTE: If this reduces too much feel free to add a little more wine or butter as long as the heat is low it shouldn't burn.
Step 2: Let simmer and reduce for about 5-7 minutes. Stir often and don't let burn.
NOTE: If this reduces too much feel free to add a little more wine or butter as long as the heat is low it shouldn't burn.
Step 2: Pour over hot ravioli and gently toss or fold in.
Step 3: Always a good idea to top the dish off with freshly shaved parmesan!
Step 3: Always a good idea to top the dish off with freshly shaved parmesan!
Enjoy, you did great!
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