Mushroom Ravioli
Ingredients Pasta
1 C. spelt flour
1 egg (omit if wish)
⅓ tsp Himalayan salt
3 Tbsp water
Preparation Pasta
Put spelt flour, salt, and egg in a food processor. Slowly add water and continue processing until the mixture resembles coarse oatmeal. Knead the dough together to form a ball. Allow dough to rest for 20 minutes. Divide the dough into 4 sections and roll out so it is flat. Either use a ravioli maker or roll out the dough into squares. Fill with mushroom mix and press two layers together moistening the edges with water or egg white.
Ingredients Mushroom filling
2 C. mushrooms, can use a variety
1 tsp olive oil
1 tsp tupelo honey
4 sprigs fresh thyme leaves
run fingers backwards on stem
1 egg
Preparation Mushroom filling
Put everything is a food processor and process until mushrooms form almost a paté. Add a tablespoon of this mixture to the cut pasta or to the ravioli form. Press the edges together. Boil water and slowly drop the raviolis into the water to cook for about 5 minutes. Be sure the ravioli does not separate.
Preparing a Pesto Sauce
In the meantime prepare a pesto sauce. Process about 3 cups fresh kale. Add to this ½ cup of walnuts and ¼ cup of olive oil. Taste and adjust seasonings. Serve hot raviolis with this pesto sauce over all.
