This is one of those awesome dishes that enables you to do dam near everything yourself. Aside from milling the four, laying the eggs and growing the produce, this dish will be 100% yours, you will have control over everything. Its going to be a time consuming endeavor and if you’ve never made ravioli or fresh pasta before, cancel all your plans for the day because you’re going to need every hour available. Don’t be scared, at the end it will all be worth it and I promise you will be hooked on both fresh pasta and homemade ravioli. This recipe can be made vegetarian by omitting the prosciutto.
Musical Pairing: Tombs – Paths of Totality. I like Tombs for this because when you listen to this album you can tell it was a labor or love. Nothing was just slapped together; everything is there for a purpose and there are no wasted chords, notes or drum hits. These songs weren’t rushed, they where crafted over time and the result is something great and unique, something all its own.
Pasta Dough Ingredients:
1 Egg Yolk
2 TSP Olive Oil
2 TSP Kosher Salt
1 1/2 – 2 C Flour
1/2 C Water
3/4 Lb Asparagus
1/2 White Onion
12 Baby Bella (Crimini) Mushrooms* (White button mushrooms can be used)
1/4 Lb Prosciutto
1/2 C Grated Parmesan
2 TBL Unsalted Butter
1/4 White Onion
2 TBL Vermouth
1 1/2 C Cream
1 C Milk
1/4 TSP Chopped Fresh Sage
5 Sprigs Thyme
1 Bay Leaf
*Ingredient note: For the filling, get the 12 mushrooms from a 12oz package of mushrooms. Use the remaining mushrooms from that package in the sauce.
Procedure: In the mixing bowl of a stand mixer, combine 2 eggs, 1 egg yolk, olive oil, salt and 1 1/2 C flour. Mix on medium until the dough just starts to come together, about 2 minutes. Still in the bowl, use you hands to form the dough into a ball. It should be slightly tacky and any clumps should stick together easily. If the dough seems very sticky, add more flour a TBL at a time to dry it out, if it seems too dry, do the same with cold water. Replace the paddle with the dough hook and knead on low for 4 minutes. Form into a disk, brush with olive oil and wrap in plastic wrap and refrigerate for 1 hour.
If you don’t have a stand mixer the above can be done by hand. I recommend the well method. On a clean surface or cutting board, make a mound with the 1 1/2C flower, then using your index and middle finger, make a well in the center of the flour. Put the eggs, yolk, salt and oil in the well. Then with your two fingers mix together the wet ingredients with the flour, to do this, put you fingers in the middle and begin making a circular stirring motion working your way to the outer rim of the flour. This will incorporate the flour with the eggs. Once it gets too thick to stir, use our hands and knead the dough by hand for 4 minutes, see above about proper dough consistency to see if you need to add water or flour. Form into a disk, brush with olive oil and wrap in plastic wrap and refrigerate for 1 hour.
While the dough is resting, we will start the filling. Put the onions and asparagus into a food processor and pulse until coarsely chopped, set aside then repeat with the mushrooms and set aside in a different bowl. In a frying pan over medium heat, melt 1 TBL spoon of butter and sauté the onions and asparagus until the the onions are translucent, about 4 minutes, then set aside. Still over medium heat, melt another 1 TBL butter and sauté the chopped mushrooms for about 6 minutes, then add to the sauteed asparagus and onions. Chop the prosciutto into small pieces, think about the texture of the filling when you are chopping the meat. You want pieces that are small enough so they will not have to be chewed, but large enough so you know there is real prosciutto in there. When chopped, combine with the sauteed vegetables, add the cheese, mix well and put in the refrigerator.
To make the sauce, dice the onions and slice the rest of the mushrooms. Over medium heat, melt the butter in a medium sauce pan, then add the onions. Simmer 2 minutes then add mushrooms and sauté three more minutes. Add the vermouth stir and cook for 30 seconds. Add the sage, thyme, bay leaf, cream and milk, stir well. Bring to a boil then reduce heat to low and cover. Let this cook while you make the ravioli, stirring it occasionally. When you are ready to serve, remove the bay leaf and thyme stems.
After an hour in the refrigerator, remove the dough. Make sheets of pasta from them in accordance with your pasta maker’s directions. I make them thin, usually down to the second or third from thinnest setting. Once all of your pasta is in sheets, whisk the remaining egg with the 1/2 cup of water, this is your adhesive. I won’t give you instructions on making the ravioli as it will vary depending on what kind of ravioli maker you have.