ravioli

There are so many ways to fill ravioli that it’s hard to really pick my favorite. Since I love mushrooms and still have some Polish dry mushrooms from my mom in my pantry, I thought I would go for that. When it comes to Polish pierogi I am more of a traditionalist and like to stick to the fillings I ate growing up. So I see ravioli as a way to infuse ideas I would never use for pierogi :)
This time I also changed the dough recipe a little bit and instead of a mixture of olive oil and water I added only olive oil. The dough was super soft and elastic and so easy to knead. The only drawback was that if not covered by a kitchen towel it would dry out pretty fast and cause little cracks in the dough. But taste wise I think it was much better. It was rich and meaty, if you can say that about dough.
With this one I also wanted to make one larger ravioli with a poached egg inside as an extra surprise on your plate. When you cut through the poached egg it will add this amazing creaminess to the sauce. More »