Tuesday, March 29, 2011

Ravioli Night

Homemade Ravioli!
First time I have ever made a homemade pasta and Oh! How easy it is!

Pasta Recipe:::

2 cups All Purpose Flour
1 tsp. Salt
2 Eggs
1/3 cup Water
1 TBL Olive Oil

1/3 cup Flour (for dusting when rolling out)

Mix the flour and salt in a mixer bowl and form a mound with a well in the center. In a seperate bowl, combine the wet ingredients and wisk with a fork.
Pour the wet ingredients into the well of the dry ingredients.
Blend with a dough hook and mix/knead for 8-10 minutes.

Take out of mixer and wrap in plastic wrap and allow to rest for 10mins.
Unwrap dough and lightly flour the counter. Roll out dough very thin in a good rectangle shape.
Cut the dough in half
Place 1 tsp. of Filling every inch on 1/2 of the dough.
Take a brush and brush a beaten egg (or water) between every pile of filling.
Take the other half of the dough and place on top of the filling side.
Press hard between each pile of filling so the top dough sticks to the bottom dough.
Cut with a pizza cutter between each pile of filling. take a fork and press all 4 edges around each filling pile.

Have a pot ready with boiling water. Once to a rolling boil, drop 4-6 pieces of ravioli in at a time.  After about 5 - 8 minutes, spoon out ravioli and place right into your sauce.

Spinach and Cheese Filling:

2 TBL Olive Oil
1 tsp. Minced Garlic
2 Cups Fresh Spinach
1 tsp. Lemon Juice
1/4 grated Parmesan Cheese
1/4 shredded Mozarella Cheese

Pour the oil into a skillet and heat the skillet. Once hot, add the garlic. Let it sizzle for a minute-stirring then add in the spinach and squeeze the lemon juice on top. Stir constantly so the spinach doesn't burn, until the spinach is a deep green and soft and reduced down to about 3/4 cup.
Take out of pan and put into a bowl. Add parmesan cheese and stir. Once cooled completely, add mozarella cheese and mix up.
Scoop up 1 tsp. of filling into sections of pasta dough. 
Follow the rest of the instructions in the pasta recipe.

Brown Butter & Mushroom Sauce::
3 TBL Butter
2 TBL Olive Oil
1 cup sliced Button Mushrooms
1 TBL Flour
2 cups Vegetable Broth/Chicken Broth

Heat the Butter and oil together in a pan. Continue heating and stirring until the butter starts turning brown. About 5-7 minutes. Once it starts turning brown, add the mushrooms. Keep stirring until the mushrooms have shrunk and are softened and browned. 
Add the flour onto the mushrooms and stir till they are all coated and the flour has started turning brown too.
Add the broth and keep stirring and cooking. After about 5 mins. it should start to thicken up into a sauce.
If it is too thick, then add more broth.

After the ravioli is cooked, stir into the sauce!

Let me know how it goes if you try it!

No comments:

Post a Comment