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Posts Tagged ‘ravioli’

by Sarah Steimer

Beet ravioli with goat cheese and pesto

These ravioli are so simple to make and, clearly, very beautiful. It just takes a little patience to create each ravioli, but the result is visually stunning and quite delicious.

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by Sarah Steimer

If you don’t have a pasta roller or if you just don’t have enough time, you can purchase fresh sheets of pasta at some grocery or speciality stores.

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 tablespoons olive oil
  • 1 yolk whisked with 1-2 tablespoons of water for egg wash
  • 6 small balls of mozzarella, cut in half OR quarter-sized pieces of mozzarella cut from a larger ball if you cannot find the small mozzarella balls
  • 12 cherry tomatoes (can pre-roast the tomatoes, but that is optional)
  • 12 basil leaves
  • pesto, for serving (need any ideas? Take a look back at our pesto guide!)
  • balsamic vinegar, for serving
  • shredded Parmesan, for serving

    Always lay everything out in advance so you aren’t racing all over the kitchen.

In the bowl of a food processor, fitted with the dough blade or an electric mixer, fitted with the dough hook, mix together the flour and salt. Add the eggs, one at a time and continue mixing. Drizzle in the olive oil. At this point the dough should begin to form into a ball. If this does not happen, add a little bit of water at a time until the dough begins to stick.

Once the dough has formed itself into a ball in the mixer, turn onto a floured surface and knead until the dough is elastic and smooth. Wrap with plastic wrap and let sit for at least a half hour.

When the dough is ready, separate it into about three even and rectangular pieces, flattening each with your hands. Feed the dough through a pasta machine about two or three times at its widest setting. Continue to move up the settings until the dough is rolled through as thin as possible. Cut out the ravioli shapes using a cookie cutter or a drinking glass. Continue will the rest of the dough until you have 24 pieces of ravioli.

I only used half of the small mozzarella balls because my cookie cutter did not make a very large round. If you have a larger cutter, use the full ball.

Place the pieces in sets of twos, making 12 pairs. Brush one side of one piece of dough with the egg wash. Arrange one half of the mozzarella ball, a cherry tomato and a basil leaf on the egg-washed side of the dough. Cover with another piece of dough and press closed using the tongs of a fork. Flip and press with the fork on the other side as well. Continue this until you have 12 filled raviolis.

Bring a large pot of salted water to a boil on the stove. Place about six of the raviolis in the water and let cook for about 10-12 minutes. Remove the ravioli with a slotted spoon and cook the remaining pieces.

Serve with pesto, balsamic vinegar and shredded Parmesan.

The finished product!

Makes 12 pieces of ravioli, which serves 3-4.

Pasta recipe from: Tyler Florence via the Food Network

Filling recipe from: Proud Italian Cook

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by Sarah Steimer

Olive Garden would just die if it knew ravioli didn't need to be heavy and salty.

  • 3 tablespoons olive oil
  • 1 shallot, finely chopped (about 1/4 cup) — I used green onion
  • 1 garlic clove, minced
  • 2 1/4 cups shelled fresh or thawed frozen peas
  • 1/4 cup plus 2 tablespoons dry white wine
  • Coarse salt and freshly ground pepper
  • 1/4 cup shredded Parmesan
  • 40 wonton wrappers (3 1/2 inches each)
  • 1 large egg, lightly beaten
  • a few tablespoons unsalted butter
  • 4 fresh mint leaves, thinly sliced

    I'm not perfect like Marth Stewart, I added cheese. Oh wait she went to jail. Also not perfect.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until translucent. Add garlic and cook until soft. Add peas, wine, 1 cup water, pepper and. Simmer until liquid has almost evaporate

d and peas are tender, 12 to 15 minutes. Let cool slightly.Puree pea mixture in a food processor. Brush edges of wrappers with egg. Place 1 tablespoon puree in centers of the wrappers. Sprinkle with cheese. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter (not totally necessary).

Working in batches, cook ravioli in salted simmering water until they are soft and rise to the surface. Melt butter in a medium skillet over medium heat and add ravioli to skillet, and cook until butter is frothy and ravioli is coated. Sprinkle with mint and serve immediately.

Makes about four servings.

Recipe adapted from: Martha Stewart

Photos: Sarah Steimer

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