We love homemade pasta. No one would argue that pasta made from scratch simply doesn’t compare to boxed pasta. That being said, who has either the time or a pasta machine to make fresh pasta? With our ingenious hack, you can make your own deliciously stuffed ravioli that tastes amazing, with half the time, half the work!
1 cup chopped white mushrooms – we recommend Crimini, but use what you’ve got/ use your favorite
2 cloves garlic, minced
4 fresh lasagna sheets
Fresh sliced basil, for garnish
Heat up olive oil in a small pan on medium heat. Add mushrooms and garlic and sauté the mushrooms until they’re soft, about 3-4 minutes.
In a medium bowl, combine cooked mushrooms, goat cheese, and garlic mix until smooth.
Take each lasagna sheet and run it under very warm water, until soft and pliable. Lay on a floured surface.
Press edges with fork tines along all sides to ensure a good seal.
Bring a large pot of water to boil; when water is at a roiling boil, use a spoon to gently deposit your ravioli into water. Cook until ravioli floats to the top, about 3 minutes or so.
Serve with a drizzle of olive oil and chopped basil.