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1
FOR THE FILLING- take a pan on medium heat and add a touch of olive oil.
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2
Add chopped onion, add chopped mushrooms.
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3
Add salt (to taste)
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4
Add 3 cloves of garlic, finely chopped
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5
Mix well, some water's gonna come out.
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6
Keep 'em cooking until it evaporates.
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7
Take it off the stove and empty in a bowl.
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8
Add chopped parsley, chopped chives, li'l bit of grated nutmeg, li'l bit of lemon zest, Italian seasoning, parmesan cheese, cream for binding.
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9
Keep it in refrigerator for about 20 minutes.
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10
TO MAKE THE PASTA- take 100gms of all-purpose flour and add whisked egg in it and make dough.
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11
Put the dough in a sandwich bag and put it in fridge for about 15 minutes.
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12
Take it out and roll it with a rolling pin or pasta maker.
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13
Turn it into a very thin layer.
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14
Cut it off using pastry cutter of any shape of your choice.
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15
Now get the mixture, take a bit of it and shape it into a ball and put it in the centre.
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16
Get some egg white or olive oil and with your finger gently apply it to the edges.
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17
Get it top by another cut out of pasta.
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18
Stick 'em.
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19
Push one end and the other, squeeze the area to stick it.
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20
Repeat the procedure for all other pieces.
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21
Ravioli is ready.
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22
Boil raviolis for 3 to 4 minutes.
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23
Add some olive oil to prevent them from sticking.
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24
Now, FOR THE MUSHROOM SAUCE, take a pan on medium flame and add olive oil to it.
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25
Add onion, sliced mushrooms, 3 cloves of garlic chopped.
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26
Mix it well for 5 minutes.
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27
Add water stock and reduce by half (by boiling).
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28
Add chives and cream.
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29
Bring 'em to boil for a minute.
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30
Add basil.
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31
Sauce is ready.
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32
Take a plate, put raviolis and pour mushroom sauce onto 'em.
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33
Your Mushroom Ravioli is ready.
