1 CUP chopped mushrooms and spinach (substitute or add any veggies / herbs you like)
1 CUP ricotta cheese
Store in refrigerator until ready to use
2 CUPS whole wheat flour (or other grains)
Pinch of salt
Knead dough for 10 minutes then roll flat either by hand or preferably with a pasta roller :)
Flatten until it’s as thin as a penny.
Then place spoonfuls of filling on one side of pasta, fold in half and press around seams to encase filling.
Cut between raviolis with pizza cutter or knife and press edges together with a fork.
Cover raviolis with flour to keep them from sticking to one another.
Cook in boiling water for 5-10 minutes, until raviolis float.
Drain water and add sauce.
I have to say, as much work as it was; these are the best raviolis I’ve ever eaten! Such a simple and versatile recipe too, I will be making these again.
Printable recipe here.