225 g/8 oz/ !2 cups strong plain (bread) flour
2.5 ml/1/2 tsp salt 1 large egg 35 ml/7 tsp olive oil 100 g/4 oz/1/2 field mushrooms, finely chopped 1 small onion, chopped 1 garlic clove, chopped
5 ml/1 tsp tomato puree (paste)
60 ml/1/2 tbsp chopped parsley 60 ml/1/2 tbsp chopped basil 15 ml/1 tbsp plain (all-purpose) flour 1 egg, beaten
45 ml/1/2 tbsp cream cheese 45 ml/1/2 tbsp Pecorino cheese, grated Salt and freshly ground black pepper Ground mace
Semolina (cream of wheat) to sprinkle
Simple Fresh Tomato Sauce (315)
Mix the strong flour and salt in a bowl. Make a hollow in the flour and add the large egg, 15 ml/1 tbsp of the oil and 5 ml/1 tsp water. Mix to a dough and knead on a floured board for 8 minutes. Cover with an inverted bowl and rest for 1 hour. In a wok or large frying pan (skillet) heat the remaining oil and stir-fry the mushrooms, onion and garlic for 3 minutes. Add the tomato puree, parsley, basil, flour and beaten egg, stirring briskly. Remove from the heat and blend in the cream cheese and Pecorino. Season to taste with salt, pepper and mace. To fill the ravioli, roll out the dough on a floured board to a square 3 mm/ in thick, which can be folded in two. On one side of the square, spoon some filling at regular intervals. Fold over the other side of the dough. With a ruler, mark squared lines between each filling. Using a ravioli cutter, separate each square by indenting the cutter into the paste. Sprinkle uncooked semolina over a tray lined with greaseproof (waxed) paper. Place the ravioli on the tray and allow them to dry on the rack above the cooker or in a warm place for 2 hours. To cook, boil in a shallow pan half filled with salted water for 8 minutes. Drain well. Coat with the tomato sauce. (The ravioli will be more tender if marinated in a plain tomato sauce and left overnight to soak up the sauce.) To serve, put the ravioli in individual dishes, four per portion. Sprinkle with grated cheese and bake in a preheated oven at 200Â°C/400Â°F/gas mark 6 for 15 minutes.