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1
We'll start out by making the dough for our ravioli. Add to a food processor all of your ravioli ingredients.
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2
Run the processor and mix the ingredients up well. If the dough looks like pebbles, it's a touch too dry. Add about 1/2-1 tsp of water and mix again. It should form a nice ball of dough. Once your dough is mixed, bring it out of the processor and knead it for a few minutes.
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3
Cover your ball of pasta dough with plastic wrap and let it rest for a good twenty minutes.
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4
While your dough is resting, let's whip up the tasty filling. Grab your skillet and heat up the butter on medium heat. Now add in the garlic.
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5
Next we'll add in the proscuitto, onions and mushrooms.
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6
Let it cook up for a minute or two and then add in the salt and oregano. Give it a swirl or two around the pan to mix in and then add in your spinach.
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7
Let the spinach wilt down completely and then remove the mixture from the heat.
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8
Now it's time to grab your well rested pasta dough and pop out some ravioli.
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9
Rip off about a sixth of the ball and run it through your pasta maker (or hand roll it) to the desired thinness.
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10
If you have a ravioli cutter you can use that, or you can use a glass to cut circles, or you can do like we did and use a cookie cutter to make fun shapes celebrating the holiday.
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11
After you have your ravioli cut out, you'll drop a good teaspoonful of the prosciutto mixture into the center of the pasta.
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12
Brush the edges with an egg wash (the egg white from one egg) and place another pasta piece over the top. Seal the edges with your fingers, a fork, or whatever puts a smile on your face.
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13
Grab a pot, fill it up with water and set it to boil. The pasta will cook up quick (it will float when cooked)
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14
Grab another pan, drop the butter into it and cook it on medium until it turns a beautiful golden brown and gives off a lovely nutty smell. At this point you'll turn the heat down just a notch and add in your garlic.
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15
Now drop in your chopped basil, give it a swirl or two to let the basil wilt and your butter sauce is ready to rumble.
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16
Drain your cooked up ravioli, dump them in the butter sauce and get them good and coated.
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17
Serve them up with a little grated Parmesan or Romano over the top.
