About this recipe:Homemade pasta is filled with a mixture of mushrooms, spinach, cream cheese, Parmesan and mozzarella, then served with a chive butter sauce. It's the perfect Italian starter or main course.
1 teaspoon olive oil
1 1/2 tablespoons water or more if needed
250g plain flour or more if needed
1/4 teaspoon salt
1 teaspoon olive oil
1 clove garlic, finely chopped
80g chopped onion
225g fresh mushrooms, coarsely chopped
115g cream cheese, softened
25g grated Parmesan cheese
55g grated mozzarella cheese
80g frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/2 teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 egg white, beaten
1 1/2 teaspoons chopped fresh chives
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Method Prep:2hr › Cook:20min › Ready in:2hr20min
Whisk together 1 teaspoon olive oil, water and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl and make a well in the centre. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with cling film and set aside to rest.
Heat 1 teaspoon olive oil in a frying pan over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat and allow to cool.
Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley and cayenne pepper. Season with salt and pepper.
Roll the pasta dough out to about 1.5mm thick. Cut 7.5 to 10cm circles using a large pastry cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the centre of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the pastry cutter once more to create a uniform shape. Place the finished ravioli on a floured baking tray and repeat the process with the remaining pasta and filling.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to the boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
To make sauce: Melt butter in a frying pan over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.
When re-rolling the pasta scraps, it really helps to moisten both sides of the dough to avoid toughness.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.