Three Cheese Mushroom Ravioli: Homemade Pasta on a Diet

🧂 Ingredients

• 1 ⅔ Cups Bread Flour
• 9 Egg yolks
• 1 Tablespoon Olive Oil
• 3 Tablespoons Water

  More if needed
• ½ Cup Mozzarella

  Grated
• 1 Cup Non Fat Ricotta Cheese
• ½ Cup Parmesan cheese

  Grated
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 Egg
• 1 Clove Roasted Garlic

  or one clove of fresh garlic minced
• ½ Habanero

  Optional
• 2 Tablespoons Olive Oil
• 8 Ounces Shiitake Mushrooms
• 4 Ounces Baby Portobello Mushrooms
• 1 Shallot
• 1 Clove Roasted Garlic

  or one clove of fresh garlic minced
• 3 Tablespoons Dry Sherry

Instructions

• 1 Combine Flour and Eggs in a bowl using the mixer paddle attachment. Add Olive
  Oil and Water. Mix until combined
• 2 Attach the dough hook attachment and knead for about 5 min. If you pinch the
  dough and release it, it should slowly return to its shape.
• 3 Cover the dough and set aside for at least 30 min. Divide the dough into three
  parts.
• 4 Using the pasta roller attachment. Start at setting 1, and work pasta through
  twice. Adjust to setting two and pass the dough sheet through once. Keep moving
  the setting up after each turn and running the dough through, once on each
  setting up to 6. You should have pasta sheets that are as wide as the roller.
  After forming into sheets, lightly flour the surface and between any folds you
  make in the pasta if you set it down. Attach the ravioli cutter/filler.
• 5 Combine Cheese, Salt, and Pepper.
• 6 Beat Egg and mix into the cheese.
• 7 Add roasted garlic and habanero (if using)
• 8 Mix well
• 9 Using the ravioli cutter/filler, run the pasta sheets through, filling as you
  go. Meantime, bring a large pot of water to boil. Add salt to season the water.
• 10 Slice mushrooms and chop the shallot.
• 11 Add olive oil to a large saute pan and heat. Add garlic and chopped shallot to
  olive oil and saute.
• 12 When the shallot is soft, add mushrooms.
• 13 Saute mushrooms with shallot and garlic until the mushrooms are soft and
  browning. Add the sherry and stir. Cook until the sherry has evaporated.
• 14 When the water for the pasta is boiling, gently add the ravioli. Boil for about
  5 min. Remove ravioli from the water and add directly to Mushrooms—reserve 1 cup
  of pasta water.
• 15 Add some of the reserved pasta water to the mushrooms and ravioli. Gently stir
  the pasta and mushrooms to coat them with the sauce and let the sauce thicken.
  Gradually add small amounts of the reserved pasta water until the sauce lightly
  coats the ravioli and is the thickness you prefer.
• 16 Serve and Enjoy!

Nutrition Info