Portobello Ravioli

PREPARATION

Filling:

Melt butter in a pan over medium heat. Saute the onion until it is soft. Add mushrooms and fry for two minutes. Reduce the heat and simmer for 5 minutes or until the liquid has evaporated and the mushrooms are fully cooked. Set aside.

Ravioli dough:

Mix dry ingredients and eggs in a bowl. Add water little by little while stirring until a soft dough forms. The dough should be soft, but not sticky.

Roll out on a floured surface to 1/2 inch thickness. If the dough is sticky, sprinkle it with flour.

Using a cookie cutter or small glass, cut 3-inch circles out of the dough.

Place a spoonful of the mushroom-onion mixture in the center of the circle and cover with another circle of dough.

Fold the edges with a fork so that the ravioli is completely closed. If necessary, moisten the edge of the bottom circle with cold water before folding the top circle over the filling.

Drop the ravioli, a few at a time, into the boiling water, making sure they don't touch in the kettle. When the ravioli float to the top, cook for one minute and then remove with a slotted spoon.

Keep them warm in a covered dish. Drizzling with a little butter or oil prevents them from sticking together.

Sun Dried Tomato Sauce:

Melt the butter in a saucepan. Stir in the flour to form a thick paste. Add cold milk while stirring constantly to prevent lumps from forming. Cook until the sauce thickens.

Add sliced smoked Gouda cheese and chopped sun-dried tomatoes. Heat until the cheese is completely melted.

To serve:

Arrange the ravioli on a plate with a slight indentation. Pour the sun-dried tomato sauce over the ravioli so that the ravioli rest in a bed of sauce. Sprinkle chopped green onion and diced tomatoes on top.

Recipe found here: Olive Garden Ravioli Di Portobello