Making just one batch of pasta dough from anyone of our ravioli recipes gets you enough dough for almost endless creativity with different flavors. This particular ravioli was prompted by the simple question of “What’s in the fridge?”
Normally, we recommend grinding some pepper and sea salt over ravioli and then drizzling them with olive oil. The filling for this ravioli is salty enough, so maybe it would be best to just grind some fresh pepper over them and then drizzle with olive oil without adding extra salt. Pretty delicious!
1/4 cup heavy cream $0.42
1/2 cup asiago cheese, grated $0.38
1 strip of bacon $0.18
1 small bunch italian grey oyster mushrooms* $0.50
Salt and pepper, to taste $free (ish)
2 fresh sage leaves $free (from your herb garden!)
Total cost: $1.48
If you haven’t made the pasta dough:
1/4 recipe pasta dough $0.73
Total cost $2.21
Slice the mushrooms into small pieces and coarsely chop the sage leaves. Chop the bacon into 1/2 inch pieces before you cook it. Put the pieces on the skillet and heat at medium for 5 minutes. When the bacon begins to sizzle, add the mushrooms and the sage and cook until the bacon is done.
In a separate skillet, add the cream and the grated cheese and heat over low with a little bit of cracked pepper in there as well. When the cheese has melted, add the bacon/sage/mushrooms and continue to heat until the cream reduces by about 1/4. Wait for this mixture to cool before adding it to the ravioli.
Roll out the pasta dough into rectangles and put a teaspoon (ish – depending on how big you want your ravioli to be!) on one side and fold the dough over to enclose the filling. Crimp the edges with a fork.
Heat 4 cups of water on the stove until boiling. Add the raviolis and cook until they’re floating up to the top. Drain the water and plate the pasta. Crack some fresh pepper over the pasta and then drizzle with olive oil (or any other favorite sauce!) ENJOY!
*You can use regular mushrooms, or porcini mushrooms, or portobella mushrooms… any kind, really.