Heart Shaped Cheese Mushroom Ravioli in Herbed Tomato Sauce

There are weekends and then there are weekends. Of late, the day after I arrived from my Chennai trip, I was told that I would be moving to handle a new business for the organisation. Though it was something I had handled before in the company, the only difference this time being that it was not looking too good and almost everybody was looking at its numbers on a daily basis (read CEO's ). That day was the beginning of the end ...atleast for my spare time. Numerous crazy, 18 hour days followed, days turned into weeks and finally a month. With some sanity coming back to things, I decided to take an extended break...a luxurious 3 day off. I spent the time catching on some much sought sleep :), a lot of golf and quality time with the family. One of the main events of this quality time was the "cook a meal for your wife" day.
After a long time, I finally decided to don the chef cap and cook some exotic fare. It wasn't an elaborate meal, a just right trio of main course, the accompaniment and a 'to-die-for' dessert to round things off.
The menu for the evening was,

Heart Shaped Cheese Mushroom Ravioli in Herbed Tomato Sauce
Mint Potatoes
Strawberry Cheesecake with Strawberry Coulis

Could have tossed in some garlic bread but then that would have meant to sacrifice a round of golf :)

To start with Ravioli is a stuffed pasta whose name is derived from the verb ravvolgere (meaning 'to wrap').

Heart Shaped Cheese Mushroom Ravioli in Herbed Tomato Sauce

Ingredients:

For the Pasta:
Refined Flour - 1 Cup
Egg - 1
Salt - a Pinch
Water - To knead into a dough

For the Filling:
Garlic, minced - 4-5 cloves
Onions,finely chopped - 2
Mushrooms, finely chopped - 5-6
Cheese - 10 gm
Olives - 5-6
Black Pepper- 2 tsp
Chilli Flakes - 2 tsp
Salt - To Taste
Olive Oil - 2 Tsp

For the Sauce:
Tomato, concasse - 5-6 No.s
Tomato Paste - 1/2 Cup
Onion, finely chopped - 1 Cup
Garlic, minced - 6 cloves
Basil - 1 Tblsp
Thyme - 1/4 Tsp
Oregano - 1 Tsp
Tarragon - 1/2 Tsp
Black Pepper - 1 Tblsp
Parmesan Cheese, grated - 1/2 cup
Salt - To Taste
Olive Oil - 2 Tblsp

Method:

Make the pasta dough:
1. Combine the ingredients.
2. Knead until a firm & smooth dough forms.
3. Wrap in plastic wrap and let rest for 1 hour.

Make the ravioli filling
1. Heat oil in a pan.
2. 2. Add Onions & garlic. Saute till onions turn translucent.
3. Add in the mushrooms and cook till they are done.
4. Add in the grated cheese, olives, chilli flakes, black pepper and salt.
5. Mix well and cook for another 2 minutes. The filling is ready

Make the sauce:
1. Heat Olive Oil in a non-stick skillet.
2. Add Onions, garlic, thyme, basil, tarragon & oregano.
3. Cook till onions turn tender. (5 minutes)
4. Add tomatoes & tomato paste. Bring to a boil.
5. Add in water, black pepper, salt & grated cheese. Simmer uncovered for 5-10 minutes.

Make the ravioli
1. Roll the dough into thin sheets.
2. Arrange tablespoon-size dollops of the filling 1 1/2" apart on one of the sheets.
3. Brush a little egg white around each dollop, then place another sheet directly on top.
4. Gently press around the filling to remove any air pockets and seal the sheets.
5. Using a cutter or a knife, cut out ravioli squares or shapes that you want. ( I used a heart shaped cookie cutter)
6. Sprinkle with flour to prevent the dough from sticking.

Cooking the ravioli
1. Boil water with salt and a few drops of oil added to it.
2. Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes.
3. Take out and Drain well.
4. Toss with the tomato sauce.
5. Garnish sprinkled with some fresh parsley. Serve.

Note :
1. The tomato sauce is the basic way to make it. I ended up using the short cut by using Prego. You can do the same by using either Prego or Ragu.
2. Another thing that I tried out was using cream cheese in the filling.

Posted in: Italian Cuisine,Pasta