Two-Toned Ravioli with Pom-Braised Mushroom Filling and Sauce Duo

For the entrée portion of the Pom Party, I decided to make pasta. I recently purchased a ravioli form which makes ravioli making much easier. These can be made by using cutters or a pizza slicer, but the ravioli form seems to seal the edges better, in my opinion.

To make these pom party worthy, I made half of the ravioli dough with pomegranate juice to create a pretty purple hue. I didn't know how sweet it would make the dough, so I went with half pom-infused and half regular egg dough. For the filling, I braised cremini mushrooms, garlic and shallots in pomegranate juice, then mixed it with parmesan and ricotta cheeses.

To make the ravioli really pop with flavor, I made two sauces. The first was a basil pesto, the second was a creamy roasted red pepper parmesan sauce. They were very well balanced and brought a lightness to the cheesy pasta dish. 

Two-Toned Ravioli with Pom-Braised Mushroom Filling

with Pesto and Roasted Red Pepper Cream Sauce Duo

Pasta:

6 cups flour, divided

4 eggs, divided

1 cup POM Wonderful 100% pomegranate Juice

2 tsp. salt, divided

1/2 c. EVOO, divided

1/4 c. water

Filling:

1 tbsp. EVOO

1 lb. mushrooms, any variety

1 shallot, minced

2 garlic cloves, minced

1 tsp. fresh minced rosemary

Kosher salt and black pepper

1/2 c. POM Wonderful 100% pomegranate juice

2 c. ricotta cheese

1/4 c. parmesan cheese

Pesto:

4 c. packed basil leaves

1/4 c. pine nuts

1/4 c. parmesan cheese

2 garlic cloves, smashed

Kosher salt and pepper

1/4 c. water

1/4-1/2 c. EVOO

Red Pepper Parmesan Cream Sauce:

2 roasted red peppers, fresh or jarred

1/2 c. vegetable stock

1 c. half and half

Kosher salt

1/4 tsp. cayenne pepper

1/4 c. parmesan cheese

Egg pasta: Beat together 3 eggs and 1/4 c. EVOO, add 3 cups of flour and 1 tsp. salt, whisk together with a fork. Add water 1 tbsp. full at a time to make a dough, knead with hands for 5 minutes, dough should be just a bit sticky. Wrap in plastic and refrigerate for 30 minutes.

POM Pasta: Beat together 1 egg and 1 c. pom juice, add 3 cups of flour and 1 tsp. salt. whisk together with a fork. Add EVOO 1 tbsp. at a time to make a dough, alternately add flour if dough is too wet. Knead with hands for 5 minutes, wrap in plastic and refrigerate for 30 minutes. 

Use a pasta roller and roll dough into thin sheets, dusting with semolina flour as necessary. 

Filling: Add EVOO, mushrooms, shallots and garlic to a saute pan over medium heat. Toss and cook for about five minutes, until mushrooms are soft and onions are caramelized. Season with salt, pepper and rosemary. Add pom juice and reduce until evaporated. Cool mixture then add to a mixing bowl with ricotta and parmesan. Mix well. Refrigerate until you stuff pasta.

Pesto: Add all ingredients except EVOO to a food processor, pulse to get things moving, then run machine while steaming in EVOO to desired consistency. Served or wrap tightly and refrigerate.

Red Pepper Cream Sauce: Add red peppers and stock to a blender, puree until smooth. Add to a small soup pot, pour in half and half, parmesan cheese and cayenne. Bring to a simmer, reduce for 5 minutes, taste and adjust seasonings as necessary. Serve.