Vermont Ravioli
Team: Hartland Wildcats
Host School: Hartland Elementary School
Age Group: Middle School
Ingredients
Dough
3 cups of flour
4 eggs
1/4 t salt
1T water
1T olive oil
Filling
4oz. Ricotta cheese
Parmason cheese
Butternut squash
2 eggs
1/8 pound shitake mushrooms finley chopped
1 onion
3 garlic clove
1T butter
Sauce
1 1C flour
1 stick butter
2 C chedder cheese
Preparation Instructions
Mix together the ingredients for the dough. Mix until you have a ball of dough. Cover with plastic wrap and let sit for 15min.
Saute the mushrooms, onion, garlic mix in a food processor with the other filling ingredients
After dough has sit for 15min. divide the ball of dough into two and cover with the platic wrap. Roll out one ball of the dough very thin. Place the filling on the dough like you would cookies spacing the mixure out in spoonfulls
Roll out your second ball of dough and place it on the pasta and filling. Cut out with a ravioli cutter each ravioli
Place ravioli in boiling water and cook until they float.
Remove from water and drain.
Melt butter for sauce in a sauce pan. When butter is melted mix in the flour and then slowly mix in the milk with a whisk. Cook until sauce is thickened.
Put the ravioli onto a plate and pour the sauce over the ravioli and put fresh parsley on top.