Ravioli

For the pasta dough:

2 cups all purpose flour

1/4 cup semolina flour

2 1/2 tsp salt

3 whole eggs plus 3 egg yolks, 2 tbs water: lightly beaten

Instructions:

Mix the flour and salt together then make a well in the flour and add the eggs to the well. Stir a little flour into the eggs, a little at a time until all combined. Now you need to kneed the dough until it becomes smooth and elastic (maybe 10 to 14 min?). Wrap in plastic wrap and let rest in refrigerator at least 30 min.

If you have a pasta machine start out at largest setting and gradually go down to 2 or 3. Without a machine just roll the dough out thin as possible at least 1/8 in

1/2 cup diced onion

1/4 cup diced green pepper

tsp diced garlic

2 or 3 mushrooms diced

1cup frozen spinach cooked and drained very dry

salt and pepper

For the sauce:

brown butter sage sauce

brown the butter, add 2 to 3 tbs chopped fresh sage or dried sage ,the garlic (don’t burn the garlic). Add the ravioli to the sauce to warm back up. Serve the sauce over the pasta and sprinkle with parmesan cheese.