Super Nummy Whole Wheat Ravioli!

ok this takes kind of a crap ton of work, but dang... this is nummies...


what you need for the ravioli pasta:
2 cups whole wheat flour
2 eggs lightly beaten
1 tbs olive oil
some sea salt

nummies you need for the fillins:
mushrooms
3 slices of bacon and the grease (mmmmhmmmm)
walnuts
parmesan

saucins you need for that awesome sausome!
3/8's cup butter
1/2 cup chicken broth
sage
1/4 cup milk (or cream)

VOLCANO! I make a volcano on the counter with the flour, then pour the eggs, olive oil and sea salt in the middle. I use my finger to swirl in the flour bit by bit... kneed the dough until it is all together, but not sticky... depending on how old your whole wheat flour is, you may need to add some water. Do this tbs. by tbs. I think I ended up adding like 8 tbs or so...

ROLL! you'll want to do this in stages. roll it out a little bit first, then let it rest. If you don't you'll just be fighting an uphill battle, because the gluten will want to spring back. let it rest for about 10 minutes in between rollings... you'll know when to stop rolling for each session.

CUT! find a shape (cup, etc..) to help you make circles or squares that are all the same size... you can roll the left over scraps up in to a ball and roll it out again to minimize waste...

PACK! saute finely chopped mushrooms in some olive oil and the bacon grease until most of the moisture is gone. put in the finely chopped walnuts and bacon. saute for about 2-5 minutes (to get the flavors all mixed) turn off the heat and add the parmesan, mix until well incorporated.

PINCH! Load one of the ravioli cutouts with some fillins. Make a mound, but leave about a 1/4-1/2 inch around the edge. dip your finger in water and coat the edge of the ravioli cutout. place another cutout on top and with a fork, press the edges together. (if you forget to put water around the edge, don't cheat and not do it... your raviolis will come apart in the hot water!!!)

COOK! for about 5-10 minutes, depending on how thick you made the dough. I brought the water to a boil, then turned the heat down enough so that it wasn't boiling any more. (so the raviolis didn't blast open...)

SAUCE! put the chicken broth in a pan on medium-low. melt the butter into the broth, stirring constantly so the butter doesn't separate. stir in the milk/cream. while you're doing this, have some sage leaves sauteing so that they are crisp. add those leaves to the sauce.

EAT! place the raviolis on a bowl-like dish. cover with sauce. pick out your favorite fork. cut a piece of ravioli. put it in your mouth. like it.


XOXOXOX!