Homemade Spinach and Mushroom Ravioli

Dough:

2 eggs

2 cups all-purpose flour

1/4 tsp salt

1 teaspoon olive oil

2 tbsp water

Mix the wet and dry ingredients separately. Combine the wet and dry ingredients in a large bowl and stir until combined. Turn out onto floured surface. Add water until the dough comes together (mine took an additional 3 tablespoons - but add it incrementally). Knead for about 5 minutes. Form into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. While the dough is resting, make the filling.

Filling:

4oz goat cheese (softened)

1/3 cup Parmesan cheese

1/2 cup mozzarella cheese

8oz finely chopped mushrooms

1/2 cup frozen chopped spinach (thawed and drained)

Chop mushrooms and saute in olive oil. Drain excess liquid. Combine ingredients in medium size bowl. 

Making the Ravioli:

Take the dough ball out of the refrigerator and cut into quarters. Use one quarter section at a time, keeping the remaining dough wrapped in plastic wrap on the counter so as not to dry out. Cut the quarter section in half. Roll out each half to desired thickness. I used a pasta maker and did several passes, each pass setting the pasta maker incrementally thinner, until the sheet has passed through the thinnest setting. This make the ravioli thin and delicate, so as not to be too doughy. Lightly flour the dough between passes so it doesn't stick. 

Place one sheet over a ravioli mold. You can buy these online or in kitchen supply stores, but I just used a miniature cupcake pan which worked well. Gently poke the dough over each cup in the mold to make a little pouch for the filling. Using a tablespoon put in as much filling into each cup as will fit. Gently pat down the filling in each cup to remove air pockets that have formed. Place the second sheet on top and, holding the ends of the dough and the pan, flip quickly onto a lightly floured surface.  

Gently press down around the filled pouches for each ravioli to remove air pockets. With a ravioli stamp, or cutter, cut out the ravioli into your desired shape. Stamps or cutters are preferable to using a knife because they crimp the ends of the dough together, sealing the ravioli. This works better than pinching it by hand, and looks a whole lot more professional.

Cooking:

Once your ravioli are all made, bring a pot of water to a rolling boil. Boil ravioli for 3-4 minutes. Drain and serve.