Sun-dried Tomato, Basil and Mushroom Ravioli, Fried

This is one of the wonderful things I wanted to do with my new Kitchenaid and pasta machine. These were so wonderful. They would be very nice in the summer since they were so light. I used cottage cheese and rolled the dough out very thin to achieve such thinness. You really should fry these, but if you must, you can gently pan boil.

Fresh Pasta recipe

A
1 container cottage cheese
1 TBSP finely grated Pecorino cheese
1 egg
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp onion powder
1 TBSP finely chopped sun-dried tomato
2 TBSP finely chopped crimini mushroom
1 TBSP finely chopped fresh basil
Pinch kosher salt

2 TBSP butter
1 large shallot, finely minced
4 cloves garlic, finely minced
1 tsp red pepper flakes
2 C beef broth
1 C dry white wine
1 TBSP arrowroot
Handful of mini crimini mushrooms, whole

Prepare the pasta and set aside. While the pasta is resting, prepare the filling by combining part A into a bowl.

Roll out pasta and cut into large circles (radius about 2.5") to form the ravioli.

Before stuffing the raviolis, prepare the sauce. Saute the shallots, garlic and red pepper flakes in the butter until soft but not browned at all. Add the whole mushrooms and immediately deglaze with the wine. Combine the arrowroot (or cornstarch or flour... some form of thickening agent) with 1/4 C cold water and add to mixture. Add in the stock and let entire mixture reduce by half.

Stuff the raviolis by putting ~1 TBSP filling on one circle, cover with another circle and press ends together with your hands.

To cook the ravioli, empty the sauce into a dish and set aside. In the skillet you used to prepare your sauce, add 1 TBSP butter + 1 TBSP olive oil and let melt over medium/medium-high heat. Add raviolis, bottom-side down, cover and let fry for about 3 minutes.

Serve with the sauce on the side to dip in and with a salad (Tri-Color Herb-Dijon).