Serves: 2 Time: 1 hour 15 minutes
- 300g mushrooms, sliced
- 100g walnuts, roughly chopped into small pieces (keep some for garnish)
- 2 cloves garlic, finely diced for filling
- 2 cloves garlic, sliced for dressing
- 2 tsp onion powder
- 1 tsp rosemary
- 200g mascarpone or ricotta
- 2 eggs beaten
- 200g flour
- 2 tbsp butter
- 2 spring onions, sliced for garnish
To make the pasta:
Make a well with your flour with a little salt.
Pour the eggs into the well of flour and carefully combine until you have a sticky ball. Don’t worry if the flour doesn’t all get incorporated.
Knead the dough for 10 minutes then wrap in cling film and leave to rest in the fridge for at least 1 hour.
To make the filling:
Fry the mushrooms and the diced garlic together with the rosemary, onion powder, salt and pepper over a medium high heat for about 10 minutes until the mushrooms are cooked and everything is fragrant.
Gently toast the walnuts in a dry frying pan while the mushrooms are cooking.
Cut the mushrooms, garlic, and walnuts down as small as possible, if you have a food processor this will save a lot of time and effort.
Combine the chopped, cooked mushrooms and garlic in a bowl with the cheese.
Place in the fridge to cool.
Once the dough is rested and the filling has cooled, cut the dough into two equal pieces, and roll them out into long, wide sheets as thin as possible.
On one sheet place tsp size balls of the filling mix leaving a gap of a few cm between each one.
Dab a little water around the edges of the pasta and between the filling balls and then place the other sheet of pasta on top.
Slowly work your way along pressing the top sheet down around the filling making sure there is not air trapped between the sheets of pasta.
Cut each ravioli out using a pizza cutter and crimp the edges around each one using a fork, so they don’t burst when cooking.
Melt the butter in a frying pan and add the sliced garlic on a medium heat.
Place the pasta into boiling salted water for 3-4 minutes until cooked.
Transfer the pasta into the frying pan and coat with the garlic butter.
Serve and garnish with grated parmesan, spring onions and some small pieces of walnut.