Tuesday, January 11, 2011

Homemade Ravioli Stuffed with Mushroom, Spinach, and Cheese

Homemade pasta is not as easy as it seems! But somehow the head chef, Mr. I, and the sous chefs (Mr. K and I) did it.........

Mr. I started out by mixing wheat flour, all-purpose flour, and olive oil - pretty simple so far.

Next we made a hole into the pasta and cracked the eggs into it...

The flour was (very slowly) folded ontop of the egg to create a thick dough mixture. A bit of water was used when needed...

A rolling pin was used to smooth out and flatten the dough. This looks easy but took a lot of man power!

The flattened out dough was sprinkled with flour and ready to make ravioli out of...

A ravioli press was used to make the pasta shapes, by placing a sheet down and rolling over to seal once stuffed with filling.
Mr. I made the topping/filling which included: ricotta cheese, shredded 5-cheese blend (mozarella, romano, parmesan, provolone, and asiago), mushroom, and spinach.

The sauce was made with: tomato paste, crushed tomatoes, cheese, olive oil, garlic, mushrooms, and various seasonings.

Mr. I made the dish fancy by serving it on a bed of spinach drizzled with olive oil. The stuffed ravioli was extremely filling and tasty, and much more satisfying than eating store made pasta. But also time consuming and tiring, so make sure you have the energy! Mr. I, Mr. K and I all enjoyed every bite of it.
Thanks Mr. I for letting me post your creative pasta dish!

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