Today I tried my hand at making a new kind of vegetarian ravioli from scratch. I made simple pasta dough (2 cups flour, 3 eggs, 2 tablespoons olive oil) and rolled it into sheets after kneading and letting it rest. Then I made a mixture for half the filling as low fat ricotta cheese (1 cup), shredded mozzarella cheese (1 cup), Parmesan cheese grated (1/2 cup), 1 egg and dried basil/parsley/thyme/salt/pepper. The other half the filling I made by sautéing small pieces of veggie sausage with diced onion and a clove of garlic and salt/pepper. I layer out my pasta dough and put about 1/2 teaspoon of each type of filling for each ravioli, covered with dough and then cut them out. I boiled in oiled and salted water for 9 minutes and made a light bruschetta type sauce of just diced tomatoes, onions, garlic and olive oil to top them.
Simply fresh and fabulous ravioli!