The Egg & I Sessions

Free Range Egg Ravioli in a hurry, start to table 20 mins.

The Pasta Pasta recipe rolled and
Fresh Pasta.

250 gr. flour
25 mls. milk
25 mls. Extra Virgin Olive Oil
2 whole eggs.

Add all ingredients into a floured bowl, work into a soft ball, roll quickly in light flour and wrap for 15 minutes in a clean kitchen towel. Pin out as thin as you enjoy, cut to a circle diameter of your own desire..

Egg mix for stuffing.
1 egg yolk
1 Tbsp Flat Mushroom Diced Very Finely
1 Tbsp Mushroom Essence From Aromatics
1 Tbsp Red Spanish Onion Diced Very Finely
1 Dash Of Soy Sauce
1 Tsp Fresh Chopped Herbs [Any Combination]
1 Dash Of Tabasco If Required

Ravioli:

Take the egg & mushroom mix, stir and take 1 Tbsp of mix per disk, carefully place 1 whole raw egg yolk on top of mix.Egg wash the base disk and apply the top disk over the mix, making sure that the top and bottom are totally sealed. Bring 2 Lt water to a rapid boil and add 1 tsp oil to that, season well with salt, drop the ravioli in and wait 1 minute.
With a slotted spoon remove the ravioli and pour on the sauce.
Sauce

100ml Cream
1 Shot Marsala
1/2 Tsp Butter
2 Tbsp Mirren
1 Tsp Mushroom Essence

Methods:

Place all ingredients into a pot and bring to the boil , then simmer for a few minutes, pour over raviolis. Grate a little Parmagianna or any good firm cheese. Its as simple as that!