Making Ravioli with Mangia’s Pasta Sheets

Knock everyone's socks off with homemade ravioli!

Preparation

1. Lay out sheets and place 10 scoops of approximately a tablespoon each of filling, evenly spaced as shown. If they’re too big and too close, it will be a big mess.
2. Using a pastry brush (or your finger), brush a line of water along the edges and in between each scoop of filling.
3. Cover with another sheet (six sheets per pound, so it will make 30 ravioli).
4. Use a fork to press the two sheets together to seal all the way around the edges.
5. Use a sharp knife to cut the sheet between each mound, making ten ravioli. If necessary, lightly press the top sheet onto the bottom to see where your mounds are.
6. Seal the other edges with the fork. If the filling is squishing out, pick it up and
squeeze the edges together, pressing the filling back towards the center. Continue
sealing with the fork until all raviolis are sealed.
7. Slide into boiling water and cook until the ravioli float to the top of the pot. They
will be al dente at this point. Cook a few seconds longer for softer pasta. Carefully
remove with slotted spoon and add to brown butter sauce. Toss to coat and serve
immediately, topped with grated Methuselah or parm.
Other filling ideas: sauteed mushrooms with garlic and goat cheese in a pesto olive
oil sauce; sweet potato and apple puree with pecans and a touch of maple syrup in
a sauce of sauteed mushrooms with Blue Heron’s apple syrup; pea shoot pesto and
ricotta with homemade tomato sauce; black beans with sauteed mushroom and
chipotle with a sauce of butter, garlic, cumin, and chevre. Oh, and add bacon to any
of them to send it over the edge!
Don’t want to make ravioli? How about Lasagna! Mmmm.

Tip: Mushroom Handling Tips

Mushrooms need to be kept cold in a breathable bag, so store them in the fridge in the paper bag they come in. Shiitake mushrooms have a tough stem, so remove that and save it in the freezer for stocks. Oyster mushrooms are all edible, except for the dirty little bit at the "root." Oyster mushrooms are more...Read more

Testimonials

We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs