Freshly made pasta, cut into ravioli is truly a fun and social experience, and a culinary celebration in your mouth. According to my research, ravioli originated in the Northern regions of Italy, Lombardy and Piedmont.
To prepare the filling; drain re-hydrated mushrooms and mince.
In a large skillet, over medium heat, cook shallots in the olive oil until fragrant.
Add the wild mushrooms, garlic, Mascarpone, then season to taste.
Continue cooking until mushroom mixture is nearly dry.
Remove mixture from skillet and scrape into a bowl then add shredded Mozzarella, Parmesan and season to taste.
Set aside until ready to use.
If using freshly-made pasta, divide pasta into 3 or 4 equal-sized balls.
Using one portion at a time, either hand roll each portion flat with a rolling pin or roll out sheets using a pasta machine.
Keep other portions covered so they don’t dry out while you’re working.
Then, using a Ravioli tray or cutter to impress a template along one sheet of flat-rolled pasta.
If not using a ravioli tray, simply place small amount of filling towards the bottom third of each sheet of pasta, evenly, then fold over the top to cover filling.
Use the edge of your palm to separate each ravioli then use your pastry cutter to divide and separate.
If using the ravioli tray, place a small amount of the mushroom mixture in the centre of every ravioli square then top with another sheet of pasta and press, cut and separate.
Arrange cut ravioli in a single layer, onto a sheet pan heavily dusted with semolina or AP flour, until ready to cook.
Continue this process until all the pasta/filling has been used.
When ready to cook: bring a large pot of salted water to a boil. Reduce heat to simmer and gently lower ravioli into pot. Cook until pasta is tender, about 3-5 minutes.
To serve, spoon a few ravioli onto individual plates and ladle a choice of sauce over the top.
Notes
Herb Speak
Parsley - Medicinal Benefits: Rich in vitamins A, C & K. An aide in blood clotting and bone health. Aura/Energy: Festivity & Friendship.