Mushroom-filled ravioli over parsley-basil sauce 01-cc

4 servings

Ingredients

Quantity Ingredient
2¼ To 2 1/2 C unsifted all purpose flour
¾ teaspoon Salt
¼ cup Water
2 larges Eggs or 3 lg egg whites
2 Dozen medium-large mushrooms (about 1 1/2 inches in diameter)
2 tablespoons Butter or margarine
2 tablespoons Finely chopped onion
⅓ cup Packaged unseasoned bread crumbs
2 tablespoons Grated Parmesan cheese
1 tablespoon Chopped fresh OR
2 tablespoons Olive oil
1 Bunch large flat-leaf Italian parsley (about 1/2 C leaves)
1 teaspoon Dried oregano leaves
¼ teaspoon Ground black pepper
1 large Egg
Parsley-Basil Sauce (recipe follows)
1 tablespoon Vegetable oil
¼ cup Slivered oi1-packed dried tomatoes (opt.)

Directions

PARSLEY RAVIOLI DOUGH

MUSHROOM FILLING

1. Prepare Parsley Ravioli Dough: In large bowl or food processor with chopping blade, combine 2 C flour and the salt. In 1-cup measuring cup, beat water, eggs, and oil until well mixed; stir into flour mixture. Or, with food processor blade whirling, add egg mixture through the feed tube. It should form a dough that balls up; if it's too sticky, add more flour through the feed tube. On lightly floured surface, knead dough a few minutes or just until smooth. Wrap with plastic wrap; let dough stand 1 flour.

2. Meanwhile, remove parsley leaves from their stems. Rinse and drain leaves well. Spread leaves out on paper towels; cover with more towels and roll up leaves in towels. Set leaves aside.

3. Prepare Mushroom Filling: Rinse and dry mushrooms. Remove stems from mushrooms; set aside caps. Finely chop enough stems to measure ¼ C. In large skillet, melt butter over medium heat. Add chopped mushrooms and onion; saute until tender. Remove from heat; stir in bread crumbs, Parmesan cheese, oregano, and pepper until well mixed.

Stir in egg; transfer mixture to small bowl.

4. Cut Ravioli dough into 4 pieces. Dust pieces with flour; cover with plastic wrap to keep them moist. Flatten one piece into a 4-inch square, about ¼-inch thick. Set the smooth roller of a pasta machine at the widest opening (setting number 1). Dust the square with flour and feed it through the rollers. Fold dough crosswise into thirds; press together and reshape to a 3to 4-inch square. Insert an open end of the square through the rollers again. Repeat rolling and folding 8 more times, dusting with flour when necessary. After the last rolling, the dough for Ravioli should be a smooth and elastic 9 by 4-inch rectangle.

5. Turn the dial one notch (setting number 2) so that the rollers are closer; feed the dough through the rollers, dusting it with flour, if necessary, to prevent it from sticking. Continue to feed the dough through the rollers, turning the dial one notch thinner each time, until the last or next to the last setting is reached and the dough is as thin and as long as possible-about 32 inches long, 5¼ inches wide, and 1/16 inch thick. If the dough is not as long, run it through the last setting again. 6. Cut dough crosswise in half. Lightly press a quarter of the parsley leaves, laying them about ¼ inch apart, on top of one dough half.

Cover parsley topped dough with the other half of the dough and press the layers together. Turn the pasta machine dial to widen the rollers enough (setting number 3) to run parsley dough through easily. Turn the dial one notch thinner (setting number 4) and roll parsley dough, dusting with flour if necessary. Continue to turn the dial one notch thinner (setting number 5) and roll dough until it is a long strip, about 5 ½ inches wide. Because of the parsley, the dough won't be as thin as before.

7. To make ravioli, place parsley dough on lightly floured board or surface; cut dough into 5 ½-inch squares. (Save all trimmings and dry them to use in soup.)

8. Fill 2 mushroom caps with some crumb mixture. Place caps, filled sides, down, about 4 ¼, inches from the top of one pasta square, evenly spaced apart. Brush the dough around the mushrooms with some water; bring top end over to cover the mushrooms, forming about a 5 ½ by 2 ¾-inch package; press gently around the caps to expel any air pockets and to seal top dough to the bottom. With fluted pastry cutter or knife, cut the package into two 2 ¾ inch-square ravioli.

Place the filled ravioli in one layer on a floured, cloth lined tray or jelly-roll pan. Continue filling, folding, and cutting remaining squares of dough to make more ravioli. Repeat with remaining 3 pieces of dough. Let the ravioli dry, uncovered, turning occasionally, for up to 1 flour at room temperature, or refrigerate overnight, covered with a cloth towel and then plastic wrap.

End of part 1

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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