2 to 2 1/2 cups flour, divided 2 cups and 1/2 cup
1/2 teaspoon sea salt
3 eggs
1 tablespoon cold water

  • Place 2 cups of the flour and salt in a large mixing bowl.
  • Make a well in the center of the flour.
  • Add the eggs and water to the flour.
  • With your hands or a wooden spoon, gradually mix all together until well blended.
  • Gather into a ball and knead on a floured surface until smooth, about 10 minutes.
  • Add remaining flour as necessary to prevent the dough from sticking to your hands or the kneading surface.
  • Divide the dough into fourths.

2 tablespoons butter
1 large bunch green onion, minced
1/2 pound mushrooms, cleaned and chopped
3 teaspoons minced garlic, jar
1/2 cup freshly grated Asiago Parmesan cheese
1 eggs, slightly beaten
Salt and pepper to taste

  • Melt the butter in a small skillet and cook the onions, stir and cook until onions are transparent.
  • Add mushrooms and simmer until tender.
  • Remove from heat and transfer to a mixing bowl.
  • Stir in the rest of the ingredients.
  • Season to taste.


  • Divide the pasta dough into 4 balls and roll out one at a time about 1/4 inch thick.
  • Place 1 heaping tablespoon of filling about every 2 inches apart on the sheet of pasta.
  • With a brush dipped in water draw lines between the mounds.
  • Then place a second sheet of pasta evenly over the first sheet, but work quickly ~the dough must remain pliable.
  • Press down between the mounds to form the ravioli envelopes. The wet areas of the pasta sheet will help seal the ravioli.
  • With a ravioli cutter or a serrated knife separate from each other.
  • Cook ravioli in large kettle of chicken broth or salted water. Boil slowly for about 10 minutes. Drain. Always add 1 tablespoon of oil to the cooking water for a better noodle.
  • Layer ravioli and sauce.
  • Sprinkle fresh grated Parmesan cheese on last layer and serve, hot.