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The email addresses you entered will not be stored and will be used only to send this email. Meanwhile, in a large non-stick frypan over medium heat cook the garlic, mushrooms, red capsicum and zucchini until soft, about 10 minutes. Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough.
Drop raviolis, a few at a time, into boiling water being careful that they do not touch in the kettle. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.

When the raviolis float to the top, boil for one minute and then remove them with a slotted spoon. Pour the sun dried tomato sauce over the raviolis so that the raviolis rest in a bed of sauce.
For pasta dough, mix 2 cups of flour and 3 room temperature eggs (as fresh as you can find). Reduce heat and let simmer for 5 minutes or until liquid has evaporated and the mushrooms are fully cooked. Another step you can take is to mix smooth the gouda and sun-dried tomato sauce in a blender.

Then return to saucepan to reheat and further marry the flavors.I realize that most of these ideas increase the calories and require more time to execute but it will be worth it!

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