Homemade pasta with mushroom sauce

Ingredients
Pasta dough:
500g plain flour
3 teaspoons salt
5 eggs, lightly beaten

Sauce:
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, crushed
500g mushrooms, chopped
½ chicken stock cube, crumbled
½ cup cream
½ cup chopped parsley
grated parmesan to sprinkle

Method
Bring a large pot of water to the boil ready for the pasta.

Pasta dough:
Combine the salt and flour in a food processor. With the motor running add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave to rest for an hour. Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 3.  Once at number 3 lay onto a tray until all the pieces have passed through the machine.  Pass all the pasta through the machine on the pasta cutter and lay onto a tray. Once all pasta has been cut it is ready to cook. Place pasta in boiling water and simmer for 4-5 minutes until aldente.

Sauce:
Place olive oil, butter, garlic and onion in a large saucepan and sauté for a few minutes. Add mushrooms and cook for 10 minutes. Add stock, cream and parsley and cook for another few minutes. Pour over pasta and mix together.

Homemade ravioli with Napoli sauce

Ingredients
Pasta dough:
300g plain flour
1 teaspoon salt
3 eggs, lightly beaten

Filling:
400g ricotta
5 leaves silverbeet, finely chopped
Salt and pepper

Sauce:
1 tablespoon olive oil
100g  butter
2 cloves garlic, crushed
3 silverbeet leaves, chopped (stem removed)
Oregano, basil, parsley (any herbs from garden)
1 can chopped tomatoes
Grated parmesan to sprinkle

Method
Bring a large pot of water to the boil ready for the pasta.

Pasta dough:
Combine the salt and flour in a food processor. With the motor running add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave to rest for an hour. Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 2. Once at number 2 lay onto a tray until all the pieces have passed through the machine.  Place teaspoons of mixture at regular intervals along the top of pasta sheet. Pull dough up and over mixture to enclose the filling. Press firmly between the mounds of filling to get rid of all the air. Using a small knife cut between each ravioli. Place on a tray dusted with flour. Place pasta in boiling water and simmer for 5-6 minutes until ravioli floats to the top.

Sauce:
Place olive oil, butter and garlic in a large saucepan and sauté for a few minutes. Add all the greens and herbs and stir for a few minutes until wilted. Add in the chopped tomatoes and stir for a few minutes. Pour over ravioli and mix until well combined. Serve straight away.

Chocolate and beetroot muffins

Ingredients
1 large beetroot, peeled and grated (about 200g beetroot grated)
11/2 cups self raising flour
1 teaspoon baking powder
½ cup cocoa
150g butter, melted
1 egg, lightly beaten
1 cup sugar
1 cup chocolate chips
1 cup milk

Method
Preheat oven to 180. In a bowl combine flour, baking powder, cocoa and sugar. Mix. Add beetroot, egg, milk, butter and chocolate chips. Gently combine together with a fork. Fill patty pans with mixture. Bake for 10-15 minutes or until cooked.

Makes approx 36 mini muffins.