1/3 cup olive oil
16 ounces Baby Bella, or Portabella Mushrooms
4 cloves or 2 1/2 tablespoons of chopped garlic
3/4 cup of finally diced onion or shallots
5 ounces or 3 tablespoons finally chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper
1 1/2 cups finally grated pecorino Romano cheese
To a large sauce pan or a frying pan add the olive oil and heat up on medium high heat.
Add mushrooms, onions, and garlic and mix well so that olive oil coats the mushrooms.
Cook on medium high heat until almost browned and Mushrooms are soft. The onions and garlic will also have cooked down and be translucent or starting to brown.
Add chopped basil, salt, pepper, crushed red pepper and mix well.
Remove from heat and add Pecorino Romano cheese and mix well again.
to pulverize mixture until all the mushrooms are chopped fine.
Set aside to cool before using.
Make enough pasta for four people and roll out till thin enough like Fettuccini or if using a Pasta machine roller to around number 5 or 6 (Click here for recipes for Egg Pasta or Semolina and Water pasta)
Lay out pasta sheets.
Place cooled mushroom mixture into a large plastic bag, cutting a hole in the corner around ½ inch wide or pastry bag, no tip needed.
Pipe a mound of mushroom mix on pasta sheet, around a Tablespoon.
Place a top sheet on top and moving or pressing top sheet to edge of bottom and stretching over to fit over mound.
The idea in this part of making any ravioli, is to get all the air out from under top sheet. So using your fingers, press down as close to mound as possible without touching the filling mound, sealing and joining the top and bottom of the pasta sheets.
Use a crimper wheel
or pastry wheel to cut off ends and seal with crimper or use a fork along the edges pressing down with the fork times to ensure the top and bottom sheets are completely sealed.
I love the crimper wheel because you cut the ends off and seal and crimp all with one motion.
Sprinkle a baking or cookie sheet with semolina flour so the ravioli do not stick to the bottom of pan and place ravioli apart from each other so they aren’t touching each piece.
You can freeze at this point if you will not be cooking ravioli, then remove and stack separating each layer with parchment and more semolina flour in plastic bags. They will keep for 3 to 6 months.
Boil a large pot of water or use a pasta pot with a colander inside with a handful of salt. A pasta pot makes it easier to remove the ravioli.
Cook ravioli until tender, which is usually 6 to 8 minutes or more depending on how thick you rolled pasta dough.
Even though fresh pasta cooks faster than boxed or dried, ravioli takes longer as you have doubled the thickness when joining the layers.
I will usually start my sauce after I make ravioli, and as it finishes, add the ravioli to the boiling water and then add to my sauce and cook for a minute in the pan with sauce to marry the pasta and sauce.