Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cup Unbleached flour more if needed
  • 1 1/2 cup Semolina flour
  • 1 teaspoon Salt
  • 4 large Eggs
  • 1 tablespoons Water more if needed
  • 1 tablespoon Olive oil
  • 10 ounces Fresh mushrooms chopped
  • 2 tablespoons Garlic minces
  • 1 (8 ounce) container Mascarpone cheese
  • Salt and pepper to taste
  • 1/2 cup Butter
  • 8 ounces Cream cheese
  • 3/4 cup Parmesan cheese grated
  • 1 cup Cream
  • 1/4 cup Sun-dried tomatoes in oil pureed
  • 2 cloves Roasted garlic pureed
  • Salt to taste

Instruction

  • For the dough: Place the 1 1/2 cups unbleached flour (to start), semolina and salt into the bowl of a food processor fitted with a blade. Pulse a few times to combine. Add the eggs and 1 tablespoon of water to start. Pulse a few times. If the mixture seems too dry, sprinkle a bit more water over the mixture. The dough should have the consistency of fresh bread crumbs,and start to form a ball. Add additional flour or water as needed to get desired consistency. Gather up the dough and knead for a few minutes on a lightly floured surface until you have a smooth ball. Cover with plastic wrap (or place in a bag) and allow to rest for about 20 minutes. Separate dough into 2-3 sections. Flatten the piece and run it through the pasta machine at the widest setting a few times. Fold and pass through the widest setting a few more times. After 4-5 runs through the widest setting, run through the narrower settings until desired thickness is obtained. For the filling: Heat the olive oil in a large skillet over medium heat. Add the mushrooms & garlic - cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool. In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside. For the sauce: Melt the butter in a medium sauce pan over medium low heat then add the cream cheese and Parmesan cheese stirring until melted. Add the Pureed sun dried tomatoes and pureed garlic. Stir, add the cream and cook until it begins to thicken and has a creamy consistency. Taste and add salt if desired. Keep warm. To form ravioli: Scoop 1-2 tsp of filling onto a sheet of pasta; about an inch apart from each other. Brush egg around the filling & top with another sheet of pasta. Seal around the filling, trying to get as much of the air out of the filling as possible. Cut ravioli into squares. Using a fork, press around the edges to help seal the filling in. Boil for approximately 5 minutes (or until the pasta is done to your liking) Serve with warmed sauce over top.