ravioli.html

Ingredients for ravioli	Ingredients for sauce
Garlic 3 cloves 0nion 1/3 cup	Garlic 3 cloves
2 Eggs	0nion 1/3 cup
Extra Virgin olive oil 5 tbl.	Oregano fresh or dried 1/2 tsp.
Oregano fresh or dried 1/2 tsp.	Fresh basil leaves 3 ea.
Rosemary Fresh or dried 1/4 tsp.	Extra Virgin olive oil 3 tbl.
Salt and Pepper to taste	Heavy Cream 1/2 cup
Portabella Mushrooms 2 ea.	Seasoned Rice Wine Vinegar 1 tbl.
Ricotta cheese 4 oz.	Salt and Pepper to taste
Pasta Dough 8 ea. 5" 10" Sheets

Ravioli
Sauté garlic and onions in 3 tbl. of oil till translucent Clean mushrooms and remove stems. Cut mushrooms into cubes and sauté with garlic and onions.
Add oregano, Rosemary salt and pepper.
Cook mushrooms until tender.
Place mushrooms garlic and onions in food processor and process..
Continue to process and add ricotta cheese a little at a time to form a thick paste.
Add one egg and continue process till egg is incorporated.
Form ravioli either by hand or with a ravioli frame. Moisten edges with beaten egg or water.
Set water to boil. add salt and 2 tbl. oil to water.
Boil ravioli aprox. 5 min.
Serve with sauce.

Sauce
Sauté garlic and onions in 3 tbl. of oil till translucent.
Finely chop basil and add to garlic and onions with oregano and salt and pepper.
add whipping cream. Cook on medium heat stirring constantly until sauce thickens.
Add seasoned rice wine vinegar.
Taste and adjust.