Spinach & Mushroom Ravioli with Roasted Red Pepper Cream Sauce

Ingredients

• Basic Egg Noodle Pasta
• 4 large eggs
• 1 tablespoon water
• 3 1/2 cups sifted all-purpose flour
• Spinach & Mushroom Ravioli Filling
• 1 tablespoon olive oil
• 1 1/2 cups finely chopped fresh mushrooms
• 1-2 cloves garlic, minced
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Roasted Red Pepper Cream Sauce
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 3 tablespoons packed fresh basil or 2 teaspoons dried basil
• 2 teaspoons packed fresh oregano or 1/2 teaspoon dried oregano
• 1 jar (7 oz.) roasted red bell peppers, undrained
• 1 cup half-and-half
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

1. Basic Egg Noodle Pasta
   1. Place eggs, water and flour in the KitchenAid® Stand Mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix for 30 seconds.
   
   2. Remove flat beater and put the dough hook on. Turn to Speed 2 and knead for 2 minutes.
   
   3. Hand-knead the dough for 30 seconds and cover with a towel for 15 minutes.
   
   Spinach & Mushroom Ravioli Filling
   1. In medium skillet over medium-high heat, heat oil. Add mushrooms and garlic; saute until mushrooms are soft. Cool slightly.
   
   2. Finely chop spinach. In medium bowl, combine spinach, cheese, salt and pepper; stir in mushroom mixture.
   
   3. Refrigerate until ready to fill ravioli with your KitchenAid® Ravioli attachment.
   
   Roasted Red Pepper Cream Sauce
   1. In medium skillet over medium-high heat, heat oil. Add onion; saute until onion is tender. Add garlic; cook 1 minute longer. Remove from heat; set aside.
   
   2. In KitchenAid® Food Processor work bowl, position multipurpose blade. With motor running, add basil and oregano. Process until chopped, 5 to 10 seconds. Add onion mixture and peppers. Process until smooth, scraping sides if necessary.
   
   3. Add onion-pepper mixture to skillet. Over medium heat, heat to simmer. Add half-and-half, cayenne pepper, salt and black pepper. Cook until mixture is thickened and heated through. Serve hot over cooked ravioli.
   
   Equipment
   To purchase the KitchenAid® products used in this recipe, please visit www.shopkitchenaid.com