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Step 1
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To prepare ravioli pasta: combine flour and salt in a mixing bowl, stir in eggs and olive oil and knead until smooth and stretchy. Alternatively, use a kitchen mixer designed for preparing dough with the dough attachment.
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Step 2
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Place dough in a plastic bag and place in the fridge to chill for 30 mins.
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Step 3
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To prepare the filling: Heat vegetable oil in a medium frying pan, add mushrooms and sauté for 5 mins until cooked, add shallots and cook until soft, add garlic, hot water, MAGGI® Chicken Bouillon, thyme and cook until most of the liquid is absorbed.
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Step 4
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To prepare creamy tomato sauce: in a large frying pan, heat olive oil and sauté onions and cook until soft. Add garlic, and tomato paste and sauté for an additional 1 min.
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Step 5
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Add hot water, MAGGI® Chicken Bouillon, tomatoes, oregano and fresh basil and allow to simmer for 20 mins. Whisk in cream, turn heat down to low and keep warm.
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Step 6
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To assemble raviolis, divide fresh pasta dough into 2 equal pieces. Using a pasta roller, or a rolling pin, on a well-floured surface flatten each piece of dough to a 1-2 mm thickness. Cut flat dough into 5 cm x 5 cm square pieces.
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Step 7
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Place 1/2 tablespoon of the filling in the center of the cut dough. Brush four edges with beaten egg, place another square piece of dough on top and using a fork press on the four edges to seal the ravioli. Repeat for the remaining filling and dough.
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Step 8
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Bring 8 cups of water to boil, drop 10-12 raviolis in at a time and cook until they float to the surface, remove and place over sauce in frying pan simmering on low heat to keep warm.
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Step 9
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Once all raviolis are cooked, transfer raviolis and sauce into a large serving dish and garnish with Parmesan cheese.
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Step 10
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Chefs Tip: Raviolis can be made in advance and kept in a freezer for up to 60 days.
