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Magnolia Journal: Homemade Pasta Ravioli

Hi friends! I know it's been a while since I've put out a blog recipe, but don't think I haven't been cooking! I feel like I'm constantly in the kitchen these days. I've got some great stuff coming up for you, my friends. The first being this delicious homemade pasta dish: mushroom ravioli.

I saw this recipe in the fall edition of the Magnolia Journal. When Joanna Gaines says to make homemade pasta, MAKE HOMEMADE PASTA! These raviolis definitely were NOT perfect (and look nothing like Joanna makes them, I'm sure), but I had so much fun making pasta. Who knew it was so easy to do?! Just a few simple ingredients.

I got the idea for a mushroom filling from the Magnolia Journal, but I decided to take my filling a little bit further. I sauteed an onion, mushrooms and garlic in butter and olive oil until tender. At the last minute, I tossed in a handful of spinach and let that wilt. I let that cool while I make the pasta dough.




2 1/3 cups all-purpose flour

1/4 tsp salt

4 eggs

5 Tbsp cold water


2 Tbsp butter

1/4 onion, diced

6 mushrooms, diced

3 cloves garlic, minced

handful of spinach

salt and pepper to taste


In the Magnolia Journal, it says to make a traditional pasta dough. Joanna says to do this on the counter but after the egg spill I had, I'd recommend using a large bowl for any of you newbies. After whisking the salt and flour together, make a well in the center and crack the eggs. Using a fork, carefully whisk the eggs, picking up flour as you go. Once you have most of the egg incorporated, add the water and mix it all together. Flop (yes, I said flop) the dough out onto a well floured surface and kneed for 10 minutes. Shape into a ball. Quarter the dough and shape into four disks. Place the dough on a floured surface, covered with a cloth towel and work with one quarter at a time.

Roll each disk out into a rectangle shape. Be sure to roll the dough very thin! I did not roll my dough out thin enough so the texture was slightly off, but the taste was still perfection!

Cut the pasta into strips using a round pizza cutter. Spoon the filling onto the pasta, leaving space between. Brush water along the edges of the pasta. Place the top layer on, cut into traditional ravioli squares, and seal the edges with a fork.

Bring a large pot of water to a boil. Boil the raviolis for approximately 3-4 minutes, until pasta is al dente! Remove the raviolis, add your favorite marinara, cream sauce or pesto and garnish with fresh basil.

I'd say my first attempt was definitely a success, however there is much practice to be done until I reach Magnolia status. Joanna Gaines, you've set the bar high.

Challenge: accepted.

-The Happy Egg


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