This pasta follows the 2-2-1 rule, so if you are wanting more pasta you can easily go up to 4-4-2
2 c Flour
1 tsp salt
Small handful of baby herbs of your choice – I picked some young clover sprouts from my garden
TIP: use the softest herbs and try to avoid the stem bits as they can catch in the rollers
1/2 onion, finely chopped
1/2 garlic clove, minced
150g mixed mushrooms, finely chopped
1/4 c white wine
75g goats cheese
salt and pepper
2 tbs butter
1/4 c dill springs
Place the flour and salt into a bowl and make a well in the centre. Drop the eggs into the well.
With a fork, or finger if you’re so inclined, slowly incorporate the egg and the inside rim of the flour.
When it gets to a solid enough ball of dough, move it to a work bench and start kneading. This will need to be done for about 10 mins or till its smooth and elastic. Place in cling film and let it rest in the fridge for 45 mins or so.
For the filling, cook the onion for 10 mins on low and then add the garlic and cook for another 2 mins. Throw in the mushrooms and wine and cook for 4 min or till wine has reduced and the mushrooms have softened. Let this cool.
Once cool, combine the goats cheese and ricotta and stir till well combined. Taste and then season with salt and pepper as needed.
Take out you rested dough and cut into thirds.
With your pasta machine on it’s widest setting, feed one of the portions of dough through the rollers. Flour the dough if it starts to stick. Put the machine down one notch and feed through again.
This time fold the pasta in thirds, put the machine back to it’s widest setting and feed it through again. Take the machine down one setting and again feed the pasta through the rollers.
Repeat the folding and two step rolling process another 5 times.
Lay this out and cover with cling film so it doesn’t dry out while you work the other two dough portions.
Once ready, place your herbs on one length of pasta.
then lay the second pasta portion on top.
Put the pasta machine on a middle setting and carefully feed through the rollers – remember to flour well if it starts sticking. Repeat till you get to the thinnest possible setting.
Now with your two pasta sheets, lay the plain one out and portion out the filling – about a large teaspoon worth, leaving enough space between them.
I found it easier to cut out the sheets into sections and then lay the inlaid pasta over the top
Push out excess air and then cut with a ravioli cutter
Cook the ravioli pillows in boiling water for about 6 mins, drain
Warm up the lingonberry jam in either a saucepan of microwave and set aside
For the sauce, melt the butter in a fry pan and cook gently for 5 mins or till it froths up, thrown in the dill and toss the cooked ravioli through the sauce till it’s coated.
Place ravioli on a plate, drizzle with the lingonberry jam and enjoy.