Your folders
Your folders
Export 18 ingredients for grocery delivery
Step 1
To make the ravioli filling; Heat oil in a frying pan over medium heat. Add onion and garlic and sauté 8 minutes until translucent. Set aside to cool, transfer to a bowl. Add remaining filling ingredients and mix well. Season with salt and pepper.
Step 2
For the ravioli pasta: On a clean surface, place flour in a mound and make a well in the centre. Add eggs and gently whisk with a fork, drawing in the flour as you go. Bring the dough together and knead for 5 minutes or until elastic and smooth. Sprinkle the dough with flour, wrap in plastic wrap and set aside for 20-30 minutes to rest.
Step 3
Set the pasta machine on the widest setting and flour the machine and dough well. Divide the dough into 4 portions and feed each portion through the machine by flattening it a little. Repeat 6 more times, folding the dough so it is the same width as the machine (at least 12cm). Continue to feed each dough narrowing the machine settings 1 notch at a time, until you reach the second last setting. The pasta should be about 1mm-thick.
Step 4
Place one prepared pasta sheet on a well-floured work surface. Place heaped teaspoons of filling on the sheet leaving a 2cm border around edges. Brush around the filling with water – this helps keep the ravioli sealed. Top with a second pasta sheet and press firmly around the filling to seal and remove air pockets. Cut between each mound of filling to form 7cm square ravioli or use a 6cm round pastry cutter to form round ravioli. Transfer the ravioli to a tray sprinkled heavily with semolina (you can use baking paper instead).
Step 5
Cook ravioli in batches of 10-12 for no longer than 4-5 minutes in a large saucepan of salted boiling water until al dente. Use a slotted spoon to transfer to a greased tray, cover to keep warm. Repeat with remaining ravioli.
Step 6
To serve: Heat butter and oil in a large frying pan until sizzling, add mushrooms and sauté over high heat until just tender. Add kale, parsley and season well. Toss to combine. Spoon 5 ravioli into each serving bowl, top with and kale mixture. Drizzle with good quality extra virgin olive oil.
Your folders
foodnetwork.com
3.8
(8)
30 minutes
Your folders
foodnetwork.com
4.6
(16)
15 minutes
Your folders
honest-food.net
5.0
(6)
10 minutes
Your folders
juliasalbum.com
4.9
(101)
15 minutes
Your folders
foodnetwork.com
4.6
(345)
15 minutes
Your folders
iamhomesteader.com
15 minutes
Your folders
foodnetwork.com
35 minutes
Your folders
biancazapatka.com
5.0
(41)
10 minutes
Your folders
allrecipes.com
4.6
(70)
15 minutes
Your folders
sobeys.com
10 minutes
Your folders
lecremedelacrumb.com
4.6
(178)
20 minutes
Your folders
cookingmydreams.com
5.0
(1)
25 minutes
Your folders
bhg.com
3.6
(81)
Your folders
cookingmydreams.com
Your folders
epicurious.com
Your folders
womansday.com
Your folders
smartypantskitchen.com
4.8
(6)
6 minutes
Your folders
easyrecipesapp.org
Your folders
acouplecooks.com
7 minutes