{my mushroom and crab ravioli recipe with garlic cream sauce}

Step 1: Make pasta dough

Mix in standmixer with paddle attachment

2 3/4 cup all purpose flour

3 eggs

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

sage

basil

garlic

*take off heat and let cool for 5 minutes*

In a separate bowl mix

1 egg

1 cup of ricotta cheese

salt

pepper

Mix the cheese mixture with the saute mixture

Step 3:

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!

xoxo,

Ronita