Seafood and yoghurt cheese ravioli with mushroom sauce.

250g good quality marinara mix
yoghurt cheese
300g flour
3 eggs
10ml olive oil
For the Sauce:
8 or so mushrooms
2 cloves garlic
2 anchovies
dob of butter
dash cream
grated parmesan

Combine flour, eggs and oil and knead well. In the thermomix, combine for 5 seconds on 7 and then knead for 2 minutes. Remove and run through pasta machine several times, decreasing width of rollers every time, until you have a smooth, thin, sheet of pasta. Well several actually, it sure does stretch a long way. Lay them out on a floured bench. Don’t forget the flour or it will stick.

Make little mounds of about a tablespoon of marinara on the pasta at intervals. Add a teaspoon of yoghurt cheese. Lay another sheet on top. Press around the edges of each mound to seal and cut in between. Lay on a lightly floured surface to dry.

To cook the ravioli, place in a pot of boiling water for about five minutes.

To make sauce:
Melt butter in pan. Add everything else except parmesan. Saute for about 5 minutes. Serve over pasta and sprinkle with parmesan.

After the first pass through the pasta machine

After first pass through the pasta machine

After about 7 passes through the pasta machine

After several passes through the machine

Pasta with filling piled on

Pasta with filling piled on

Filled pasta waiting to be cut

Filled raviolo

Dinner!

Dinner!