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1
Place eggs, water and flour in the KitchenAid(R) Stand Mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix for 30 seconds.
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2
Remove flat beater and put the dough hook on. Turn to Speed 2 and knead for 2 minutes.
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3
Hand-knead the dough for 30 seconds and cover with a towel for 15 minutes.
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4
In medium skillet over medium-high heat, heat oil. Add mushrooms and garlic; saute until mushrooms are soft. Cool slightly.
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5
Finely chop spinach. In medium bowl, combine spinach, cheese, salt and pepper; stir in mushroom mixture.
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6
Refrigerate until ready to fill ravioli with your KitchenAid(R) Ravioli attachment.
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7
In medium skillet over medium-high heat, heat oil. Add onion; saute until onion is tender. Add garlic; cook 1 minute longer. Remove from heat; set aside.
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8
In KitchenAid(R) Food Processor work bowl, position multipurpose blade. With motor running, add basil and oregano. Process until chopped, 5 to 10 seconds. Add onion mixture and peppers. Process until smooth, scraping sides if necessary.
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9
Add onion-pepper mixture to skillet. Over medium heat, heat to simmer. Add half-and-half, cayenne pepper, salt and black pepper. Cook until mixture is thickened and heated through. Serve hot over cooked ravioli.
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10
To purchase the
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11
used in this recipe, please visit
