Homemade Ravioli with Mushrooms and Ham
This is just a simple ravioli recipe that’s not at all as difficult to bring together as you might think, and it is way better than any store-bought so-called ravioli. Fill it with anything you desire, I had some leftover mushrooms and ham at home, they made a perfect filling!
For the ravioli:
1 egg to every 100g of flour (you can always freeze leftover pasta!)
mushrooms, onions and ham, minced
salt, pepper, olive oil
For the tomato salad:
cherry tomatoes, arugula, salt, olive oil, vinegar and oregano flakes
For the ravioli: mix the egg(s) with the flour and knead it well (I used my hands you don’t necessarily need a kitchen robot:)). Wrap it in plastic and refrigerate for at least half an hour. Roll out your dough in two parts (or more if you work with a big dough) as thin as you can and fill with your chosen filling: my filling consisted of mushroom, ham and onion pieces that I sautéed on a bit of olive oil.
Close your ravioli with the other half of the pasta and seal them well, then cut out shapes of your liking.
Drop your ravioli in boiling water and cook until tender. I served my ravioli with a quick tomato salad: just mixed together a few pieces of cherry tomatoes, arugula leaves a bit of olive oil, vinegar and salt, then sprinkled with oregano flakes.