Mushroom & Mascarpone Ravioli in Creamy Tomato

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.

Place dough in a plastic bag and place in the fridge to chill for 30 mins.

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.

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.

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.

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.

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.

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.

Once all raviolis are cooked, transfer raviolis and sauce into a large serving dish and garnish with Parmesan cheese.

Chefs Tip: Raviolis can be made in advance and kept in a freezer for up to 60 days.