Chicken and spinach or 3 cheese ravioli with a mustard cream sauce.

Pasta Dough:

• 2 cups semolina  flour (regular will do if you need)
• 3 eggs
• 2 tsp. salt
• 2 Tbs. Cold water

In a mixer with a dough hook, start by mixing the flour and salt then slowly add in the eggs and mix until it forms a ball. If the mixture is dry, add in a little water at a time. Then take the ball out and knead for about 10 minutes and put the dough in the fridge to set for at least 30 minutes. 

Filling:

• 4 button mushrooms-minced finely
• 1/4 of an onion-minced finely
• 1 large chicken breast-boiled just till cooked then chopped roughly
• 2tbs butter
• 1 tsp minced garlic
• 1/2 bunch of spinach (about 1.5-2 loose cups)
• 1/4 cup parmesan- shredded
• 1/4 cup mozzarella-shredded

Saute the first five ingredients together in a pan until cooked.

Then place in a food processor with the spinach and process for 15-30 seconds. Don't let it turn into a paste but get everything finely processed.

Let cool then add in the cheese and process until mixed.

Filling 2:

• 1 cup ricotta
• 1/2 cup parmesan
• 1/2 cup mozzarella
• 1 cup sauteed diced mushrooms

mix together

Knead the pasta dough for a few minuted and break off a chunk about the size of a golf ball. Send it though your pasta machine's largest setting a few times, folding it back over itself and going through again. Then reduce the width setting and do it again. Do it on each setting twice. Once just send it through and then fold it in half and do it again. Go to about the middle thickness setting. Too small and it breaks.

Option 1: Then slice the dough into squares. Place a tablespoon of the filling just off center on the square. Use a little water to wet the edges. Then fold two corners together to form a triangular ravioli. Carefully press out the air and use a fork to crimp the edges. Repeat this process for the remaining dough and filling.

Option 2: 

Get one of these awesome ravioli tins. This made the process so much easier. Grease the pan then flour it well. You lay out one of the sheets of pasta and carefully put the filling into the indentations. 

Then place another pasta layer on top and carefully press out any air bubbles. Then use the little rolling pin and it cuts them for you. Periodically re-grease and flour the tin.

Set a large pot to boil with salted water in it.


Sauce:

• 1 shallot diced finely
• 2 Tbs stone ground mustard
• 1 can chicken broth
• 3 tbs. cream
• 2 tbs. Parmesan cheese

Start by sauteing the shallots in a little bit of oil on medium heat until they start to brown.

Add in the mustard and broth and wine and simmer until the sauce has reduced by about half.

At the point, add your ravioli to the boiling salted water and add the cream and Parmesan to the sauce mixture. Whisk the sauce for 2-3 minutes.

When the ravioli float to the top of the pot, wait about a minute and scoop them out with a slotted spoon. Serve with the sauce a sprinkle of Parmesan over top. It may take 3-4 batched to do all the ravioli.