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Homemade Mushroom Ravioli with Pesto


Everybody at some point in their lives has got to make pasta, if you don’t you haven’t lived – even if it turns out like a door mat at a drop in centre you still have gotta give it a swing – it’s great friggin’ craic! You really do need a pasta machine, but my Italian relatives would probably argue that and point to thousands of Italian Nonnas who made and continue to make pasta on big old boards, by hand with big sticks – rock stars!

This is a fresh egg pasta Ravioli stuffed with a simple mushroom filling and topped with a homemade Pesto (recipe on this site). Fresh pasta takes seconds to cook and should ideally be cooked fairly quickly after making.

I’m just going to walk you through the pasta making process on this blog post as there a lot going on and on a separate post I’ll do the full Ravioli and Mushroom stuffing recipe.


Enough for 4

For the Pasta dough:
500grms ‘oo’ flour (finely sifted) – don’t use common or garden flour, it makes the pasta ‘clunky’
3 whole eggs
4 egg yolks



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