Ravioli, ravioli, what’s in my kitchenoli?
This is my first attempt at making pasta and I’m pretty proud of myself! It was a lot easier to make than I was expecting so I might actually switch to homemade pasta since making it is so much fun and rewarding. I was torn between making mushroom ravioli and potato and rosemary ravioli. I decided on the mushroom one to save having to boil some potatoes (is my laziness showing through? Haha).
Serves: 16-18 pieces of ravioli
Preparation time: 40 minutes
Cooking time: 2 minutes
Total time 42 minutes
For the filling:
- 4 portobello mushrooms, peeled
- 40g kale, washed
- 40g pine nuts
For the pasta:
- 300g semolina flour plus extra for dusting
- 1 tsp salt
- 1 tbsp olive oil
- 150ml water
- handful of parsley
- juice of 1/2 a lemon
- To make the filling, place the mushrooms, kale and pine nuts in a food processor and blitz until a paste forms.
- To make the pasta, stir the flour, salt, olive oil and water together until a dough forms.
- Lightly dust your work surface with more flour. Roll out the dough as thin as possible. Alternatively use a pasta machine, if you have one.
- Cut the pasta into squares using a 2.5×2.5″ cookie cutter.
- Place a teaspoon of the mushroom filling onto half of the pasta squares.
- Place another pasta square on each of the ones with filling and lightly press the edges to seal.
- Place the ravioli in a pan of boiling water for 1-2 minutes until they float.
- Serve hot with parsley and a drizzle of lemon juice.
Each serving of ravioli (4 pieces) contains:
- Calories: 383 kcal
- Fat: 11.4g
- Carbohydrates: 58.8g
- Protein: 13.1g