Our friend, Rebecca Taylor of Souley Nourished, has blessed us with a very holiday friendly recipe. It's easy to think of homemade pasta as being a little daunting, but once you get the hang of it, you'll find that it's a total breeze. If homemade pasta doesn't fit into your schedule, grab some pre-made ones from the market and cook according to the package. There's no wrong way to eat this dish. 

2.5 cups flour (+ extra for dusting)
3 large eggs
1 Tbsp water
2 Tbsp + 1 Tbsp butter
¼ cup cream
6 oz shiitake mushrooms
½ yellow onion
1 Tbsp white wine vinegar
1 Tbsp Chipotle Seaweed Seasoning
¼ cup parmesan cheese
1 egg, beaten
Salt + pepper
2 Tbsp fresh sage, chopped
2 - 3 fresh sage leaves


  1. Chop mushrooms and onions into diced sized pieces, toss into a hot cast iron pan with 2 Tbsp butter and sauté until fragrant
  2. Season with seaweed flakes, salt, pepper and chopped sage then deglaze the pan with white wine vinegar
  3. Reduce heat to medium/ low, pour in the cream and simmer until thickened about 5 minutes
  4. Remove from heat, add half the parmesan cheese and let cool
  5. Place flour on a clean surface with enough space to work a dough. Use your hands to create a well in the center, crack the eggs and begin slowly whisking the eggs into flour until it starts to form into a dough. It will be crumbly at this point, so begin using your hands to knead the dough until a smooth ball. This will take at least 10 minutes and adding 1 - 2 tablespoons of water can help.
  6. Dust your surface and roll the dough out into a ¼ inch disk. Carefully feed through a pasta machine starting at “0” flouring and folding the dough after each feed. Continue until dough is just thin enough to see through
  7. Using a round cookie cutter or sharp rimmed glass, cut an even number of rounds into the pasta sheet. Use flour to help the pasta from sticking to the glass
  8. Place 1 Tbsp of filling onto half the rounds, brush the bottom edge of dough with egg wash and cover with another round. Press together with fingertips to seal and remove any air around the filling. Repeat this until all the ravioli are covered, working quickly so the pasta does not dry out
  9. Heat a cast iron pan on high heat with the remaining butter, fry the whole sage leaves until browned on each side 2-3 minutes
  10.  Quickly boil the ravioli in salted water, about 2 minutes and use a slotted spoon to remove and toss into the pan with butter and sage. Sauté until browned
  11. Top with fresh shaved parmesan cheese, crisp sage and a dusting of seaweed flakes