Sunday, July 29, 2012

"You can make ravioli's at home??

This is what Peter said, when I impressed him with making ravioli's from scratch. This was all thanks to what I learned at the Brooklyn Kitchen class I took and the fact that my roommate, Jenna has a pasta machine!
I used the pasta dough recipe from my class and then mimicked a cheese filling and brown butter sage sauce that we made. The recipe packet we took away from the class didn't have these scrumptious tidbits inside, but I found some stand-in recipes that were just as tasty!

Pasta dough recipe:

- 1 1/4 cups unbleached all purpose flour
- 1 large egg
- 1/8 cup water
- 1/2 teaspoon EVOO
- a pinch of salt

1. On a flat surface, make a mound of flour and create a hole in the center.
2. Crack the egg in the center and start slowly mixing with a fork. Slowly incorporate the flour in, a little at a time.
3. When it starts looking like a pancake batter, add in the water, oil, and salt and continue mixing in my floor from the walls.
4. When the walls are almost gone, I used my handy dandy plastic cutter to chop in the rest of the flour, folding over from each side.
5. Once the flour is almost all combined in, drop the fork and start using your hands to knead the dough.
6. Work it gently by folding the dough in half and pressing down on it away fro you, turn it 90 degrees and repeat; Do this until you have a smooth ball.
7. Cover in plastic wrap and let sit for 15 minutes at room temperature.

Here's the recipe for the Spinach Three-Cheese filling:
(This recipe is cut in half of the original from Tyler Florence. I made a full recipe and had way too much filling to put in my ravs!)
- 7.5 oz. ricotta cheese (1/2 15 oz container)
- 1 8 oz. ball of fresh mozzarella shredded
- 1/4 cup grated parmesan cheese
- 1 cup fresh baby spinach, finely chopped
- 1/2 an egg
- salt and pepper to taste

1. Mix everything together. (I know really hard!)
I don't have the greatest knife skills. My spinach could have been a little more finely chopped, but this didn't effect the taste!
Here are the directions for assembling the Raviolis:
1. Fold your flat dough over and perforate a crease at the center.
2. Place spoonfuls of filling roughly an inch apart
3. With your finger, paint water around each filling pile to act as the glue.
4. Carefully fold over dough covering each ball making sure to push out all air from each pocket.
5. Cut to the desired size.
6. Depending on the thickness these will take 2-3 minutes to cook and should start floating when ready!
And now to top everything off!

Here is the recipe for the awesome Brown Butter Sage sauce:

- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmesan

1. Melt butter in a sauté pan and continue cooking until golden brown appears in the thinnest liquid of the butter.
2. Add sage leaves and remove from heat.
3. Add lemon juice and set aside.
4. While draining pasta, reserve a little pasta water to add to the sauce.
5. Combine pasta and sauce and return to heat.
6. Add cheese, toss to coat, and serve immediately.

This one is thanks to Mario Batali.

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