Homemade. Pasta. Enough said.
I really, really love cranking out homemade pasta… it’s a damn shame that it’s nearly impossible for me to consume it in moderation. Last night we made about 4 dozen raviolis stuffed with this:
Mushroom Ricotta Filling
1 cup ricotta cheese
1 tablespoon olive oil
4 ounces crimini mushrooms, chopped
1/2 cup chopped yellow onion
2 cloves garlic, minced
Salt and pepper
1/4 cup parmesan cheese
1 egg beaten with 1 tablespoon of water
Heat the olive oil in a pan over medium heat. Once it shimmers add the onions and cook until they soften, about five minutes. Add the mushrooms and cook until the excess liquid has evaporated and the mushrooms have reduced in volume, about eight minutes. Add the garlic and cook for thirty seconds. Remove the pan from the heat to cool slightly.
In a bowl add the ricotta, salt, pepper, and parmesan cheese. Stir in the mushrooms. Cover and chill while you make the pasta.
Sous chefs, crimping ravioli edges:
The final product will be featured at tonight’s regular Sunday night dinner at Jake and Jen’s.
Today – 1 mile run, lifting/step class
Yesterday – 60 minute spin class
Friday – 20 min run, 30 min elliptical
Tomorrow: Lifting class and Spin class
Have a fabulous week!!