Flaxseed Ravioli

This was my first time making pasta without a machine, also without enough eggs...  Fortunately, Patient Girlfriend reminded me that we had flaxseed in the fridge and that it makes an excellent egg substitute.  With that in mind, this is a basic pasta recipe with flaxseed replacing half of the egg requirements.  I actually wound up enjoying this as the flax gave the pasta a nice nutty flavor.  The filling I made was a simple, Greek inspired, onion and bell pepper mix that I cooked through, puréed, set to cool and then added yogurt and seasoning.


Time saving equipment (optional):
Food processor
Pasta machine

Ingredients (pasta):
1 1/2 cups all-purpose flour
1/2 tsp salt
1 Tbsp olive oil
1 egg, beaten
1 Tbsp flaxseed meal
3 Tbsp water

Mix the flaxseed and water in a small bowl and let sit for 2 minutes.  This substitutes for one egg.  The combination of 1 egg and 1 egg substitute seemed to work very well for the dough.

If using a food processor, sift the flour and salt into the processor and slowly add the oil and egg/substitute while the machine is running.  If the machine can mix the dough for upwards of a minute, the product should be a stiff smooth dough.  If the dough is too stiff for your machine, let it mix until smooth, then hand knead for 5 minutes.  You can hand mix the dough if a food processor is not available, the processor just saves a bit of time.

If using a pasta machine, roll out the dough in sheets according to the manufacturer's instructions.  If rolling by hand, divide the dough into two equal portions and roll out each on a floured surface until about 1/4 inch thick.  Fold the pasta into thirds and reroll.  Repeat 4-6 times, each time, rolling the dough a little thinner.  Keep the dough under a clean, dry dish towel while you prepare the filling.

Ingredients (filling):


1 small onion, finely chopped
1 small green bell pepper, finely chopped
1 Tbsp olive oil
1/4 cup water
1/4 cup plain Greek yogurt
salt, pepper, garlic powder, dill to taste (since the pasta dough is fairly nutty and flavorful, you can be fairly liberal with seasoning.)

Add the oil and water to a saucepan or wok and sweat the onion, adding the pepper after a couple of minutes.  Cook the vegetables through, seasoning to taste.  If you have access to a food processor, you can purée the mixture for a few seconds to make a finer filling.  Set the mixture aside and allow to cool, periodically draining off any excess moisture.  Once the filling is cool, add the yogurt and re-season if necessary.  Set aside while you finish the dough, again draining off excess moisture that accumulates.  


Preparation:


1/2 cup grated Parmesan cheese
1/2 cup oil oil


Lay out a pasta sheet and place a small portion of the filling in rows about two inches apart.  The firmer the mixture is at this point the better, and if it seems watery, just pour off the liquid prior to placing on the pasta sheet.  Brush a small amount of water between the filling portions and place another pasta sheet on top.  


Press down between each portion and then use a pasta cutter or sharp knife to cut the sheet into squares.  You can press the edges with a fork to help seal any uncooperative pieces.  Let the ravioli dry in the refrigerator then boil for about 5 minutes.


Sprinkle the cooked ravioli with the cheese and oil.  

Bonk appétit!