Fresh Stuffed Pasta

Whole Kitchen in their Savory Proposal for the month of September invites us to make an Italian classic: “Stuffed Pasta.” With this recipe we kick off a new adventure on this amazing food blog, where every month we’re challenged to make a savory dish and a sweet one. We love the idea — it’s original and pretty useful, since it pushes you to make dishes you might not normally tackle, and it also lets you check out what the other participants come up with.

What do we need?

(Serves 4)

For the dough:

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  300 g (2.5 cups) flour
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  1 egg and 1 egg white
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  2 tbsp olive oil
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  1/2 tsp salt
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  1 tsp vinegar
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For the filling:

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  2 small onions, finely chopped
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  1 clove of garlic, finely chopped
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  300 g (10.5 oz) mushrooms
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  2 tbsp parsley
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  Salt
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  40 g (1.5 oz) aged cheese
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For the sauce:

  200 ml (3/4 cup + 1 tbsp) heavy cream

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  4 slices of bacon (thick-cut)
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  Salt and pepper
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How do we do it?

Put the flour in a bowl, make a well in the center, and add the egg, the egg white, the salt, the oil, and the vinegar.
Knead until you get an elastic dough, adding a splash of water if needed.
Wrap the dough in plastic wrap and let it rest in the fridge for at least an hour.
Heat a little oil in a large pan, add the onions, garlic, and mushrooms. Cook gently over low heat until all the liquid has evaporated.
Stir in the parsley and season. Add the finely chopped aged cheese and mix well (with the heat off). Let it cool.
Once the dough has rested, divide it in two and roll out one half with a rolling pin until very thin. Ideally you’d use a pasta machine, but not everyone has one at home, so a rolling pin will do the trick.
Place small mounds of filling on the pasta sheet, leaving space between them.
Roll out the second half of the dough very thin and lay it over the first one. With your hands, press around the mounds to shape the ravioli.
Finally, cut out the ravioli with a round cutter (like a pizza cutter) with fluted edges. Set the ravioli aside while you prepare the sauce.
If instead of ravioli you’d rather make tortellini, roll out the dough very thin, fill it, and fold as shown in this [video](

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For the sauce, use the leftover filling. Sauté the bacon cut into small cubes, add the leftover filling and the cream, and bring to a boil. Simmer for a few minutes and adjust salt and pepper to taste.
Cook the pasta, drain it, add the sauce, and… buon appetito!

Tips:

The dough has to be very thin. If you’re using a rolling pin, that means once you think it’s thin enough, roll it out at least three more times. I also recommend making your ravioli or tortellini small, since they’ll grow when cooked.
If you don’t have a pasta cutter, you can use a regular knife, but make sure to seal the edges well afterward or you’ll lose the filling during cooking. You can seal them with your fingers, a fork, or the edge of a serrated knife.
Our pasta took quite a while to cook (15 minutes) because the pieces were too big and chunky.

Comentarios

Pili - Kooking (2012-09-18 21:59:46):

Even if they’re big and “chunky,” they look fantastic!! Kisses

Palstelera (2012-09-18 22:38:56):

Thanks so much. We’ll keep improving, but for a first try they really weren’t bad at all.

Nadia (2012-09-19 12:52:47):

yesyesyes, they look amazing!

Esther (2012-09-23 16:30:33):

I already tried the recipe. Since mushrooms are my arch-enemies, I made a sauté of ground meat, turkey ham, onion, and a bit of mozzarella, and they turned out really good!!!!! That said, what a lot of work!!! Hugs, picsandcakes

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