Fresh pasta is one of those culinary experiences where you have to be ready for an excursion if you plan to make it at home. I personally love the process. It's relaxing and almost monotonous. The rule goes that if you're making pasta dough, you might as well make enough to use a couple more times.
I prefer to use half of the dough in the recipe below to make 4 to 6 servings of this ravioli and then freeze sheets of pasta for later use. The sauce is designed for two people, but you can multiply it easily for more dinner guests. Frozen Chopped Mushrooms
The filling greens are a simple and versatile mashup of what you can gather in the woods in the spring, and I prefer to blanch and freeze them in portions for recipes like this one. Any wild mushroom will do fine as the star in the mushroom cream sauce.
Pasta Dough (Halve if you don’t want extra for later.)
Fresh pasta is one of those culinary experiences where you have to be ready for an excursion if you plan to make it at home. I personally love the process. It's relaxing and almost monotonous. The rule goes that if you're making pasta dough, you might as well make enough to use a couple more times.
I prefer to use half of the dough in the recipe below to make 4 to 6 servings of this ravioli and then freeze sheets of pasta for later use. The sauce is designed for two people, but you can multiply it easily for more dinner guests.
The filling greens are a simple and versatile mashup of what you can gather in the woods in the spring, and I prefer to blanch and freeze them in portions for recipes like this one. Any wild mushroom will do fine as the star in the mushroom cream sauce.
Fresh Chicken Of The Woods Pasta Dough (Halve if you don’t want extra for later.)