After great success with making fresh pasta, I got a ravioli stamp and finally attempted to make some ravioli. It was incredibly time-consuming, but with a few more practices I should be able to breeze through the process.

I cooked a small batch right after and had the biggest smile on my face. The rests were dusted with tons of flour and refrigerated overnight. The next day when it was time to cook, all of the ravioli were stuck together! You can imagine how terrified and angry I was. I went into panic mode and carefully peeled each one away from one another. Yes, it took forever to do that. My guests arrived and I was still cursing while separating the ravioli…. But thanks to all the encouragement, I was able to cook all the now stretched-out and ugly ravioli and finished them in a simple mushroom cream sauce (saute sliced mushroom and garlic with butter, lemon juice, red pepper flakes, a touch of cream, and season). They still tasted awesome despite the fact that they now look like wrinkly wontons.

So, I am guessing that the moisture from the filling caused the sticking, anyone have a better solution? The only suggestion I’m seeing from online is to freeze the ravioli in a single layer.

Mushroom Filling 

(adapted from BHG.com – The below recipe is doubled, and no porcini was used)

1. In a medium skillet, cook mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated. Add parsley and garlic; cook and stir for 1 minute. Remove from heat. Sprinkle with salt and pepper.
2. In a medium bowl, combine egg yolk, ricotta cheese, and cooled mushroom mixture. Cover and chill until needed.

Fresh pasta sheets are widely available at fine supermarkets, but nothing beats the sense of accomplishment from making your own 🙂