Step 1: Make pasta dough
Mix in standmixer with paddle attachment
2 3/4 cup all purpose flour
1tbsp of olive oil
pink of salt
*I had to add about 1/8 cup of water to moisten the dry mixture*
Once incorporated switch to dough hook and knead for 6 minutes.
Cover with kitchen towel and let rest for 30 minutes.
Cut the dough into 4ths
Using my mixer, I switched to the pasta roller attachment and rolled out 4 pasta bands
Step 2: make ravioli filling
Saute in a skillet
1 cup of finely chopped shitake mushrooms
1/2 small red onion
1 cup of crab meat
*take off heat and let cool for 5 minutes*
In a separate bowl mix
1 cup of ricotta cheese
Mix the cheese mixture with the saute mixture
Spoon filling onto pasta roll and cover with another pasta roll
Step 4: I used a ravioli stamp I purchased from William Sonoma
Stamp out ravioli and place on well floured plate. Let rest for 30 minutes.
Step 5: Boil salted water and add ravioli. Boil 3-5 minutes.
While the ravioli was resting I prepared a basic cream sauce.
Step 6: Saute 1 tbsp of butter with garlic, sage, onion, basil add 1 cup of heavy cream and simmer for 5 minutes.
Plate and enjoy!