Me: What do you want for dinner tonight?
Sister: There's a lasagna in the freezer.
Me: Why don't we save that for one night this week, when I get home from work 20 minutes before we want to eat? It's Saturday. I have time to make something.
Sister: Will you make... those mushroom raviolis you invented?
Me: Yeah, okay.
I invented these raviolis some time ago. I don't remember what posessed me to create this recipe, or if I based it on a recipe I had found somewhere.
But I like mushrooms and I like pasta.
If you don't have a pasta press, I suspect you can probably find sheets of fresh pasta in grocery stores. I've never looked for it, because I have a pasta press.
This is a recipe in 3 parts. However, each part only has 3 or 4 ingredients and isn't hard to do.
Pasta Dough
3 cups of flour
3 eggs
1 tsp olive oil
Pour flour into a large bowl. Make a large indent in the flour. Crack eggs into the indent and beat with a fork. Gradually incorporate the flour into the beaten eggs.
Add olive oil. Mix until well blended. Use your hands if you need to.
Wrap dough in plastic wrap and refrigerate for 30 minutes.
Mushroom Filling
8 oz of canned mushrooms (or 1 cup of fresh sliced mushrooms)
1/2 tbsp crushed garlic
3/4 cup cream cheese
olive oil
In a medium saucepan, over medium heat, warm olive oil. Add garlic and cook until garlic is lightly browned. If using canned mushrooms, drain. Add mushrooms to saucepan. Cook for about 10 minutes. Remove from heat.
Pour mushroom mixture into a food processor. Add cream cheese. Process until mixture is well-blended.
Using the pasta press, process dough into sheets that are about 1/8th an inch think. (It's 5 on my pasta machine.)
I use a large glass to cut out the ravioli wrappers, but if you're using pre-prepared sheets, you might want to cut it into squares.
Place a teaspoon of filling into a ravioli wrapper. Fold wrapper over filling and seal the edges. Repeat until there are no more wrappers, or no more filling, or both.
Boil water in a large pot to cook pasta. Once the water has come to a boil, add raviolis and cook for 10 to 12 minutes. Drain. Eat with pesto.
Black Olive Pesto
6 oz can of black olives
olive oil
Using a food processor, process olives until they are coarsely chopped. Add enough oil to loosely hold the mixture together.
Eat pesto cold on hot ravioli.