STARTERS: Ravioli has become quite popular as a starter course. It takes a little work to make it at home, but the result is quite satisfying.

RAVIOLI WITH MUSHROOM & CHEESE:   

fresh pasta made with 1 cup flour, 1 egg, 1 tsp. olive oil and pinch of salt, see recipe below

 filling:

    1 oz ceps or dried porcini mushrooms                    

    3 oz. each ricotta & mozzarella cheese, finely chopped                 

    2 tbsp. whipping cream

    12 flat-leaf parsley                                                 

    salt and pepper

1-2 tbsp. grated Parmesan cheese                                           

2 tbsp. butter, melted

To make filling:  Soak dry porcini with warm water for 20 minutes. Rinse thoroughly to remove any grit. Drain well and chop roughly. Combine mushrooms with ricotta and mozzarella cheese, cream, salt and pepper to taste.

Make pasta (see recipe for pasta making) and roll out until paper thin and divide into 2 sheets.  Mark each pasta sheet into 12 squares.  Divide fillings between the squares and place a parsley leaf on each. Cover with the other sheet of pasta. Cut out the 12 squares of ravioli, pressing the edges of each square together to seal.

Cook ravioli in a large pan of salted boiling water for 3 minutes. Drain well.

Serve 3 ravioli per person as an appetizer. Drizzle each serving with melted butter and sprinkle with Parmesan cheese. 

BASIC HOME-MADE PASTA DOUGH:

4 cups (1 lb.) all purpose flour                                   

4 large eggs

½ tsp. extra-virgin olive oil                                         

½ tsp. salt

Measure and mound the flour on a smooth flat work surface. Make a well in the center of the flour. Drop the eggs, salt and olive oil into the well. With a fork, beat together the eggs and oil and begin to incorporate the flour into egg mixture, starting with the inner rim of the well.  As you expand the well, keep mixing the flour and egg mixture and working it until a cohesive mass is formed. Lightly flour the board and start kneading this with both hands, using the palm of your hands. Continue kneading for 5-10 minutes until dough becomes smooth and quite elastic and a little sticky. Wrap the dough in plastic, or covered by an inverted bowl, and allow it to rest for 1 hour, at room temperature.

To cut pasta without a pasta machine:

Divide dough into 4 parts.  Using a rolling pin, roll each portion paper thin or at least 1/8-inch thick, dusting with flour as necessary to prevent sticking.