Sunday Dinner: Grilled Swordfish & Homemade Wholewheat Raviolli with Mushroom Filling

Prep Time: 60 Minutes - Cost Per Serving Under $6

This past Sunday I had some energy and decided to make fresh wholewheat mushroom filled raviolli from scratch.  To begin making the dough I put 2 cups of wholewheat flower on a wood board, made a crater in the center and added 3 large eggs, 1 teaspoon of salt and 1 tablespoon of olive oil.  With a fork i gently started to mix and combine the center ingredients incorporating more and more of the flower until it made a dough ball of pasta.  I then kneaded the dough for about 10 minutes until smooth and covered with a damp paper towel until i was ready to roll out the dough.

I used my hand crank pasta machine to roll out the raviolli into thin thin sheets.  I got a bargain on this machine which normally is $50 and I found one marked down at Ross for $6.99!  The machine has 7 thickness settings.  To begin, start on the thickest setting and take a piece of the dough, flatten it, and feed it through the machine.  Then turn the knob to the next thinest setting and feed the dough through again and continue this process until it is on the thinest setting.




In between rolling the pasta and making the dough ball I sauted one small chopped onion and two cloves of garlic in olive oil with a pinch of salt.  Then I added about a cup and a half of sliced mushrooms and continued to cook until soft.  This is the filling for the raviolli.







Once cooked I added the mixture to a small food processor and chopped fine, added salt and pepper to taste.  I let this cool and this is the mixture i spooned into the center of the pasta sheets to make the raviolli.

Once the pasta is rolled out I used a pasta cutter which has a serrated edge to cut the pasta.  Scoop a teaspoon of mushroom filling onto the pasta about an inch to inch and half apart.  Using a brush, brush water around the edge of the filling, then lay another sheet of pasta on top of the pasta with filling and press down to seal. Use the serrated cutter to cut the pasta into raviolli square shapes.

And here is the final raviolli prior to boiling.  Fresh pasta does not need  to be boiled long, put them in to the boiling water and when they float after a minute or two, then they are done. For the sauce I mixed three tablespoons of olive oil, the juice of one lemon, the zest of one lemon, salt and pepper to taste in a big bowl, tossed in the raviolli, and grated fresh parmigano cheese on top.

For the Swordfish, add a pinch of salt and pepper on both sides of the fish.  Lay on a hot grill or grill pan.  I used a grill  plan with a little olive oil.  Cook for 3 to 4 minutes on both sides until cooked through.  Do not over cook otherwise you will dry out the fish.  After I flipped the fish the first time I squeezed fresh lemon juice on the fish while it continued to cook.

Comments

[barbie2be]

oh dear god, you used a HAND CRANK machine? i just took a pasta class on sunday and thought i would kill myself (or the teacher) if she had not said after 2 passes through the hand crank, "now, lets move on to the kitchen aid..."