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1
Filling:.
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2
Melt butter in a pan over medium heat.
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3
Saute onion until soft.
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4
Add mushrooms and saute for two minutes.
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5
Reduce heat and let simmer for 5 minutes or until liquid has evaporated and the mushrooms are fully cooked.
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6
Set aside.
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7
Ravioli Dough:.
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8
Mix dry ingredients and eggs in a bowl.
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9
Add water a little at a time, while stirring, until it forms soft dough.
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10
Dough should be soft, but not sticky.
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11
Roll out on a floured surface to 1/4 inch thickness.
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12
If dough is sticky, sprinkle with flour.
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13
Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
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14
Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough.
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15
Crimp the edges with a fork, being sure to completely seal the ravioli.
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16
If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.
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17
Drop raviolis, a few at a time, into boiling water being careful that they do not touch in the kettle.
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18
When the raviolis float to the top, boil for one minute and then remove them with a slotted spoon.
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19
Keep hot in a covered dish.
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20
Drizzling with a little butter or oil will prevent them from sticking to one another.
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21
Sun Dried Tomato Sauce:.
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22
Melt the butter in a saucepan.
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23
Stir in the flour to make a thick paste.
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24
Add cold milk, stirring constantly to prevent any lumps from forming.
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25
Cook until the sauce thickens.
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26
Add cut up smoked Gouda cheese and the chopped sun dried tomatoes.
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27
Heat until cheese is completely melted.
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28
Arrange raviolis on a dinner plate that has a slight indentation.
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29
Pour the sun dried tomato sauce over the raviolis so that the raviolis rest in a bed of sauce.
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30
Sprinkle chopped green onion and diced tomatoes over the top.
