Category Archives: ravioli

Easy Butternut Squash Ravioli from tasty.co

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Squash filling
2 cups butternut squash, peeled and chopped
½ onion, chopped
3 cloves garlic, peeled
1 tablespoon olive oil
salt & pepper, to taste
1 tablespoon brown sugar
2 oz grated parmesan cheese

Fish pasta
2 cups flour
4 eggs
1 tablespoon olive oil

Hazelnut brown butter sauce
5 tablespoons unsalted butter
¼ cup roasted hazelnut, chopped
10 leaves fresh sage
salt, to taste
1 lemon, juiced
1 oz grated parmesan cheese

  1. Preheat oven to 425˚F.
  2. Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
  3. Bake until the squash is golden brown and tender, about 30 minutes.
  4. While the squash is in the oven, make the dough.
  5. When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
  6. Rinse the bowl of the food processor.
  7. To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
  8. Removethe dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
  9. Cut 2 ounces of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
  10. Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
  11. Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
  12. Separate each ravioli with a knife or cutting tool.
  13. Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
  14. In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
  15. Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
  16. Serve the pasta with brown butter sauce.
  17. Enjoy!

Vegetable bolognese, Mario

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Vegetarian-Bolognese-from-Cearas-Kitchen

    • 2 pounds mushrooms (such as cremini)
    • 3 medium carrots (peeled and roughly chopped)
    • 3 ribs celery (roughly chopped)
    • 5 cloves garlic
    • 1 cup milk
    • 4 ounces tomato paste
    • 1 cup dry white wine
    • kosher salt and freshly ground black pepper

In a food processor, add the mushrooms. Pulse to finely chop. Remove to a bowl and set aside.

In the same food processor, add the onions and pulse to finely chop. Remove to a separate bowl and set aside. Repeat with the carrots, celery and garlic, and add to the bowl with the onions. Set aside.

In a large, heavy-bottomed pot, add olive oil and place over medium heat.

Add the mushrooms and cook, stirring occasionally until browned, about 5-7 minutes. Add the onions, carrots, celery, and garlic, season with salt, and cook until the vegetables are translucent, about 5 more minutes.

Add the tomato paste, stir to combine and cook for 2 minutes. Add the milk and wine, and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

Helpful Tip: make the Vegetable Bolognese ahead of time and freeze up to a month!

Shiitake Mushroom Tortellini w/ Soy Cream Sauce from thewoksoflife.com

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mushroom-tortellini-11

  • Olive oil
  • 6 oz. fresh shiitake mushrooms, finely chopped
  • 1/3 cup minced scallion
  • 1/2 teaspoon crushed red pepper flake
  • ½ cup Parmesan cheese
  • 1 cup ricotta cheese
  • 1 egg
  • salt and pepper to taste
  • 36-42 square wonton wrappers (1 pack should be enough)
  • ½ cup panko breadcrumbs
  • 3 cloves garlic, sliced
  • 2/3 cup milk
  • ½ cup heavy cream
  • 2 teaspoons soy sauce
  • 1 teaspoon dark soy sauce

In a skillet over medium high heat, add a few good lugs of olive oil. Add the mushrooms and season with salt. Sauté the mushrooms until tender and caramelized. This could take a while, so don’t rush the process! Once the mushrooms are caramelized, you might have some sticky bits at the bottom of the pan. Deglaze with a bit of water.

Transfer the cooked mushrooms to a mixing bowl and add the scallion, crushed red pepper flake, Parmesan, ricotta cheese, egg, and salt and pepper to taste.

To assemble, use a bit of water to dampen the edges of each wonton wrapper, and add a teaspoon of filling to the middle.

Fold in half diagonally so you get a triangle. Make sure there aren’t any air bubbles in the middle, and that the edges are tightly sealed.

Bring the two farthest corners of the triangle together to make a pseudo “tortellini” shape. Continue assembling until you’ve run out of filling.

Bring a pot of water to a boil for the tortellini. In a skillet over medium heat, add a couple tablespoons of olive oil. Add the panko and stir constantly until golden. Remove from the pan and set aside.

Add a couple tablespoons more oil to the skillet and add the garlic. Cook for 1 minute. Add the milk and cream, and bring to a simmer. Cook for 2 minutes and add the soy sauces. Season with pepper.

By now, the water for the ravioli should be boiling. Cook the ravioli in the boiling water for 20 seconds. With a slotted spoon, transfer the ravioli to the sauce and simmer for another 60-90 seconds.

Serve immediately, garnished with your panko pangrittata and more scallions.

 

Pasta — Hali Taylor

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For pasta:

1 1/2 cup ap flour

2 large eggs

1/2 tsp salt

2 tbsp water

to make in food processor:  Blend flour, eggs, salt and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 sec more to knead it.  Transfer to a floured surface and let stand, covered with an inverted bowl.  1 hour to let the gluten relax and make rolling easier.

to make by hand:  Mound flour on a work surface, preferably wooden, and make a well in center.  Add eggs, salt, and water to the well.  With a fork, gently beat eggs and water until combined.  Gradually stir in enough four to form a paste, pulling in flour closet to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry.  Knead dough until smooth and elastic, 8- 10 minutes.  Cover with an inverted bowl.  1 hour to let the gluten relax and make rolling easier.

Roll pasta and make ravioli: Cut pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted bowl.  Set roller of pasta machine on widest setting.

Lightly dust 1 rectangle with flour and feed through rollers. (keep remaining rectangles under bowl.  Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 times, folding it in half each time and feeding folded end through.  Dust with flour if necessary to prevent sticking.  Turn dial to next(narrower) setting and feed dough through rollers with out folding.  Continue to feed dough hrough rollers ince and each setting, withou folding, until you reach narrowest setting.  Dough will be a smooth sheet about 23 inches long and 4 inches wide.

Put sheet of dough in a floured work surface and drop 6 ( 1.5 tsp) mounds of filling 1.5 inches apart in a row down center of one half of sheet.  BRush egg wash around each mound, forcing out air.  (air pockets increase the chance that ravioli will break during cooking) Cut pasta (between mounds) with cutter into 3-inch rounds,  LIne a shallow baking ban with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in 1 layer in it.  Make more ravioli with remaining dough 1 sheet at a time, and remaining filling, transferring ravioli to a lined pan.

Bring a 6-8 quart pot of salted water to a boil.  Add ravioli, carefully stirring to separate, and adjusting the heat to keep at a gentle boil, cook until pasta is just tender, about 6 minutes.  Transfer with a slotted spoon to a colander.

 

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