Saturday, October 15, 2011


Copyright 2011 LtDan'sKitchen blogs
My first attempt at making ravioli is by using wonton wrappers as the pasta since I did not venture into pasta making at that time. It was a Thanksgiving inspired ravioli using Giada de Laurentis recipe of turkey with cranberries filling in a butter sauce. It was an interesting experiment and one that my roommate at that time thought was unusual but ate anyway.

After purchasing my pasta maker, I have made ravioli a number of times but I have stuck to a much more simple varaiation with the filling which usually includes a combination of sausage, spinach, and cheese. The choice of the sauce is up to you but a good pesto sauce or a simple red gravy will do. Just make sure that you cook it right and all will be well

For the pasta, I'm following Lidia's recipe on her website. If you do want to skip this step, buy the Nasoya wonton wrappers. The basic egg pasta recipe from Lidia is good for one recipe of filling as outlined below. Instructions on how to make ravioli is also described in this post from Lidia. 

Sausage and Spinach Filling

1/2 lb pork sausage
1/2 lb ground pork
1 egg
2 tbsp grated Pecorino Romano cheese

Combine all ingredients until ready to use. 

I like pairing this with a tomato based sauce. I make my own sauce and it is quite simple. I also make just enough to pair with a batch of sausage ravioli. This is a case where less is more.

Basic Tomato Sauce

Copyright 2011 LtDan'sKitchen blogs
14 oz can diced tomatoes
1 onion, diced
3 garlic cloves, minced
2 tbsp olive oil
1 cup water
salt and pepper
1 tsp fresh oregano
1/2 tsp thyme

1. In a deep skillet, heat 
    the oil at medium heat.
    Saute the onions and 
    garlic until softened. 
    Season with salt and 
    pepper. Add the diced tomatoes and water and bring to a boil. 

2. Lower the heat to simmer and add the herbs. Let it simmer covered 
    for 30 minutes and adjust the flavor with salt. Set aside until ready to 

To prepare the ravioli, simmer the sauce and transfer the ravioli from the cooking liquid into the tomato sauce. Let it simmer for about 5 minutes and off heat, add about 1/4 cup of Pecorino Romano cheese. Garnish with chopped parsley. 

Mushroom and Ricotta Filling

1 cup Ricotta cheese, full fat
1/2 lb button mushrooms, diced
8 oz frozen spinach, thawed and drained
1 onion, finely diced
2 garlic cloves, minced
2 tbsp olive oil
salt and pepper
1 egg

1. Heat oil in a skillet over medium heat. Add the garlic and onions and saute 
    until softened. Season with salt and pepper. 

2. Add the mushrooms and saute until softened, about 5 minutes. Season 
    with salt. Let it cool. 

3. Add the rest of the ingredients and mix well. 

For the Mushroom Ricotta ravioli, I want a sauce that will enhance the mushroom flavor without overpowering the ravioli. To do this, I'm reconstituting dried porcini mushrooms to flavor the sauce and ricotta to give this ravioli a creamy yet earthy flavor. 

Mushroom and Ricotta Sauce

1 oz dried Porcini mushroom
1 cup hot water
1/4 tsp chili flakes
1/4 cup Pecorino cheese
2 tbsp unsalted butter
2 tbsp Ricotta cheese

Copyright 2011 LtDan'sKitchen blogs
Reconstitute the mushroom in the water and set it aside until it softens. Heat the butter in a skillet at medium heat and add the pepper flakes and saute for a minute. Add the mushrooms including the reconstituted water and let it simmer. Transfer the ravioli from the cooking liquid and finish cooking in the mushroom sauce. You can also add more pasta water if the sauce gets a bit dry. Add the ricotta and off the heat, add about 1/4 cup of Pecorino Romano cheese. Garnish with chopped parsley. 

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