Fresh

Ingredients

• Here is how we put it all together. ( The pasta recipe is from Ricardo Larrivee on Food Network Canada)
• Stuffed Fresh Ravioli with Capriccio Sausage Sauce
• Pasta
• 4 eggs
• 2 1/2 cups pf flour
• 1 tbsp olive oil
• Place the flour on a flat surface. Make a
• well in the centre. Break the eggs into the well and add the oil. Using a fork, lightly beat the eggs and oil,
• gradually mixing them with the flour. When the dough becomes too thick
• to work with the fork, continue with your fingertips and then your
• hands. Do not use too much flour. Knead the dough on a floured surface for about
• 10 minutes. The dough will become smooth and elastic. If the dough is
• sticky, dust it lightly with flour and continue kneading. Let stand for 30 minutes before rolling.
• If
• you have a pasta machine, follow the manufacturer’s instructions for
• rolling and cutting.
• Filling
• 2 cups of baby spinach leaves
• 4 large mushrooms diced
• 2 tbsp minced garlic
• salt and pepper
• In a skillet heat a bit of olive oil and add garlic, mushrooms and spinach. Cook until all is wilted. Season with salt and pepper. Set aside
• Sauce
• 1 jar of tomato puree
• 1/2 can of diced tomatoes
• oregano and basil to taste