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Homemade Whole Wheat Wild Mushroom Ravioli

Mushroom Ravioli Filling

1½ cups wild mushroom medley
¼ cup diced onions
minced fresh garlic to taste
red or white wine, couple of good splashes
fresh rosemary
salt pepper
olive oil
ricotta cheese
¼ cup Parmesan cheese

Sautee onions and garlic in some olive oil, add mushrooms, rosemary. Add a couple of good splashes of wine, cook off, season with salt & pepper to taste. When mushrooms are tender and fragrant, move to a bowl and toss with Parmesan

Place ½ teaspoon ricotta cheese on each ravioli, carefully place mushroom over top, and close ravioli as above.

Roasted Tomato Pesto

In food processor mix two cups fresh basil, 3 cloves garlic, ½ cup olive oil, ½ cup Parmesan cheese, ¼ cup pine nuts, salt & pepper. Blend until nuts and garlic are fine bits. Set aside.

In a large bowl, add 2 cups 1-2 inch hunks of plum tomatoes, ¼ cup olive oil, 1/8 cup sugar, some garlic power, chili powder, salt/pepper. Toss with your hands, and spread out on baking tray. Bake at 400-425 until caramel color forms, 1 to 11/2 hours.

Sautee one part pesto to two parts roasted tomatoes, finish with a splash of cream, and serve over the pasta.

Homemade whole wheat raviolis

2 cups whole wheat flour
5 eggs, beaten
2 tablespoons olive oil
cracked pepper
½ teaspoon salt
splash of water

Place dry ingredients into mixer on dough setting, slowly add eggs and oil, watch as dough forms, and add water sufficient for all the flour to incorporate. If dough gets too wet, toss in flour as needed. Let dough mix until silky looking, and elastic when pulled. Roll into baseball sized balls, wrap and let set for at least a half hour, or place in refrigerator.

On floured surface, roll out dough, and use a ring cutter to shape your ravioli. Place filling carefully in the center leaving at least ½ inch clear from the edges. Drape other side and press with your fingers, and then crimp with a fork. Be careful to seal them tight, or the filling will boil out. You can use immediately, or freeze until ready.

As an alternative to ravioli, you can hand cut the rolled out pasta into noodles, as thick or thin as you desire. Let air dry for several hours, and store in plastic containers.

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