Breaded and fried ravioli with mushroom, sun-dried tomato and goat cheese filling.  Brown butter and cream sauce

serves two

Pasta dough
7 oz (200 g) all-purpose flour
2 large eggs
Pinch of salt

Rule of thumb, 100 g of flour and 1 egg per person of pasta dough.

1 large egg, whisked for brushing and breading ravioli
1 cup (250 ml) Cappellari breadcrumbs
Canola oil for frying

Make a well with the flour, crack the eggs in the middle and mix with a fork until it starts to come together then knead into a dough ball with your hands.  Work until smooth, wrap with plastic wrap and let rest for 30 minutes.
Ravioli filling
2 cups (500 ml) mushrooms, finely chopped
Splash of olive oil
2 tbsp (30 ml) sun-dried tomatoes, finely chopped
2-3 tbsp (30-45 ml) goat cheese

In a sauté pan heat olive oil on medium heat, sauté mushrooms.
Mix sautéed mushrooms, sun-dried tomatoes and goat cheese in a bowl.

Roll out a bottom piece of dough and a top piece fairly thin.  Place dollops of filling on the bottom piece, brush the sides with egg wash, place the top piece of dough and press together along each side of each ravioli with your fingers.  Cut into squares with a ravioli cutter or knife.
Bread ravioli by dipping in egg wash then Cappellari breadcrumbs.

In a sauté pan heat canola oil on medium heat, fry breaded ravioli 1-2 minutes on each side.
Season with salt and pepper, drain excess oil on paper towels.
Or
Preheat oven to 350° F (180° C), drizzle breaded ravioli with olive oil and bake 10-15 minutes on an oven tray lined with parchment paper.  Season with salt and pepper.

Brown butter cream sauce
½ cup (125 ml) 35% cream
1-2 tbsp (15-30 ml) butter
Pinch of nutmeg
Salt, pepper

In a saucepan heat cream on medium-low heat, bring to a simmer and reduce 2-5 minutes.
Add nutmeg, salt and pepper .
In a separate small sauté pan heat butter on medium-low heat until lightly browned.

Spoon in the brown butter to the sauce once plated