Copyright 2011 LtDan'sKitchen blogs |
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 |
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
use.
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 |
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