I love pasta (and not just Pasta) and love to make them fresh. But it needs a lot of patience to make a fresh batch. I’ve got the technique to knead the dough but it’s the flattening that’s really a chore. So by the time that I’ve rolled out the dough thinly, my patience has ran out. Like this fresh ravioli I’ve made recently. I only made eight pieces of pesto-stuffed ravioli since I was too p****d with flattening the dough! But I had this crazy craving for several days already. So there I was in the kitchen making some fresh pasta as Pasta slept by my feet.
Fresh ravioli in red sauce
To make the pasta:
1 cup flour
1 egg
1 tbsp water
Mix the flour and egg till most of the flour is incorporated then add the water. Knead until dough is smooth and soft. Let rest for 30 mins. Flatten the dough thinly, and 1 tsp of fresh pesto for each ravioli square you will make. Cut with a ravioli cutter.
To make the sauce (for one serving):
2 tbsp extra virgin olive oil
5 cloves garlic, chopped finely
100 grams ground beed
4-5 pcs chopped canned button mushrooms
1 bell pepper, cut into strips
2 whole tomatoes (canned)
3-5 basil leaves, chopped
salt and pepper to taste
Bring a pot of salted water to a boil. Add 2-3 pcs of ravioli and wait until they float. Remove from boiling water and drain well. Repeat with the remaining ravioli pieces.
Meanwhile, saute garlic in olive oil, make sure it doest get burned.Add the ground beef and saute untill well browned. Add reserved mushroom broth, mushrooms, bell pepper and tomatoes. Simmer for 7-10 minutes, add the basil and simmer for a few minutes more  until sauce is thick. Season with salt and water. Add the cooked ravioli, simmer for 1-2 minutes more then serve.
This recipe is a perfect way for me to get back blogging for Presto Pasta Nights, hosted this week by Ruth.