Ravioli Recipe
Ingredients
Pasta
4 Cups of flour
½ teaspon of Salt
Approx 250 mls warm water
Filling
250 grams of edam or mild cheese
2 eggs
½ Tsp black pepper
1 tsp basil paste or fresh chopped basil
Sauce
2 large diced onions
3 tins chopped tomatos
8 diced mushrooms
1tablespoon italian herbs
1 tablespoon of cooking oil
100mls cold water
Method
Dough
In a bowl place dry ingredients and slowly add the water mix with a spoon until the dough looks to be coming together. Turn out onto a floured work surface and start to knead. Keep kneading until the dough stops feeling sticky to touch. You may need to keep dusting the dough and worksurface with flour until the dough stops sticking. Using a little Cooking Oil very lightly rub the inside of a large bowl, Place the dough in to the bowl. Cover the bowl with cling wrap and place aside until ready to use no rising required.
If you have a food processor the dough can be made in that by putting all the dry ingredients in, turn on the machine and slowly add the water. You may need to divide the mix and finish kneading it in the machine in 2 halves as it is a bit hard for the machine.
Filling
Grate the cheese into a bowl add the two eggs, pepper and the basil combine.
Making the Ravioli
Break off a manageable portion of the dough and roll until it is approx ½ cm thick using a large round cutter or glass cut out 12 circles replace the remanding dough back in the bowl.
With a teaspoon place small amounts of the filling into the center of the circles. Fold the circles in half sealing the filling in. Using a fork push gently around the now half circle turn it over and fork the other side. Place onto a lightly floured tray and leave to dry out for at least one hour turning at least once. Repeat this process until all the filling is used. The dough can be frozen and when thawed just add a little flour to absorbe any residule moisture.
In a large sausepan fill to ¾ add a tablespoon of salt and bring to the boil, carefully place the ravioli into the water and gently stir until the ravioli float to the surface cook for about 15 minutes. Drain well and serve onto a large platter top with the sauce.

Sauce
In a fry pan place a tablespoon or oil and heat add the onions and cook for 5 minutes add the mushrooms and cook again for 2 minutes next add the tomatos , salt and pepper to taste and the herbs. Add about 100 mls of water,bring to the boil and simmer for 40 minutes to an hour. It will then be ready for serving.