Using fresh egg pasta sheets, either purchased from our local pasta-maker, or made by hand: we took about a pound of the sheets. We took a circular cutter (like a cookie cutter) about two inches in diameter and cut out a lot of circles. We then put about a teaspoon of filling in the center of each circle. We moistened the edges of the circle (very important) and folded it over in half to make a half-moon shape. Sealed it. Eccola: a mezzaluna.
Very important: while preparing the ravioli, keep the pasta sheets moist. Do not let them get dry. Keep under cover of moist towels. We did not try to use the whole pound of sheets at once. Use one sheet, make the mezzaluna, then go to the next sheet which you have kept moist with the wet towel. And so on.
For the other pound of pasta sheets, we made agnolotti (squares in the Piedmont style). We did not try to mass produce these. Again we took one sheet of pasta at a time. We cut it into rectangles one and one-half inch by three inches. We put a teaspoon of filling in the center of the lower half of this rectangle, moistened the edges well, and then folded the top half over and sealed the edges. Eccola: a one and one-half inch square agnolotti.
for the sauce:
(This is sauce for about twenty-four of the ravioli, not all 100 or so!)
- four tablespoons butter
- one-quarter pound crimini mushrooms, sliced thinly
- two tablespoons chicken stock
- salt and pepper
- one-quarter cup fresh parmesan
When we cook the ravioli in plenty of boiling, salted water, until done: we remove them with a slotted spoon, so as not to damage them, and drop them right into the heated saute pan with the sauce.
Add parmesan and some chopped parsely and serve.
If you want to make your own fresh pasta, one of the best instruction sets can be found at www.classicpasta.com/pasta. Click on how to make your own, etc. It is worth it.
Is this one of the tastiest raviolis you have ever had?