Homemade Ravioli with Brown Butter and Enoki Mushrooms

Meat and cheese filled ravioli and brown butter with onions, garlic and enoki mushroom. So, so good! 

Holidays call for pasta making, and today, ravioli. The last time I ate ravioli was a year ago, at Jamie Oliver's restaurant at Vivo City. I remember the huge Parmesan rounds sitting around the restaurant, the breads, and the bruschetta which was so good. 

But the cheesy, meaty ravioli was my favourite. I can't believe I forgot about it, but the holidays called for good ravioli with a creamy, cheesy and meaty filling.

The best thing about these is that you can freeze the extras. Just pop the leftover ravioli onto a baking sheet, into the freezer, and after 30-60 minutes, the ravioli freeze and harden. Into a freezer bag these go, and they keep really well for up to 6 months. And whenever the craving for cheesy, meaty ravioli hits, you've got some right in the freezer, waiting for you. 

Exactly what I needed today.

Homemade Ravioli with Brown Butter and Enoki Mushrooms

200g plain flour (scant 2 cups) 
2 eggs 

Knead the ingredients together until it forms a play dough-like texture. Wrap tightly in plastic wrap while you make the filling. 

300g ground pork (or chicken or beef) 
4 ounces cream cheese
1 egg 
Salt and pepper to taste
Dried basil, about 2 tsp 

Brown the ground pork in a saucepan until cooked. Use a potato masher to lightly smash the pork to ensure there are no huge lumps and the pork is as fine as possible. Let cool before mixing with the egg, cream cheese, and season with salt, pepper and dried basil.

Roll the pasta into thin sheets (second thinnest setting) using a pasta machine, or a rolling pin. Fill with the filling, and form into ravioli. 

Let the pasta dry for at least 10 minutes, before cooking them in a pot of salted boiling water. It takes only 2-3 minutes to cook, or until the float to the surface. 

2 tbs butter
2 small onions, peeled and chopped finely
2 cloves of garlic 
Handful of enoki mushrooms  

Heat the butter in a large until browned and has stopped bubbling. Add in the onions. Sauté until slightly soft, then add in the garlic and mushrooms.
Sauté until the mushrooms are tender, then add in the cooked ravioli. 

Serve with a grating of Parmesan cheese. Heaven! 

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