Remarkably, I survived
my first day back to work after the long holiday.
And just like I said
yesterday, the last day before your vacation ends is way worse than actually
going back.
Yesterday, I went to
purchase my first ever pair of tires.
Let me just say, there
are at least two pairs of amazing shoes I would much rather have purchased.
But I sucked it up and
did the adult thing and bought the tires my little Prius desperately needed.
I was feeling very
adult and pleased with myself.
Until I drove less
than twenty miles to the mall to exchange some Christmas gifts, and came back
to my car to discover the gift of one of my brand spanking new tires completely
deflated.
I was rim riding.
So if you were at
South Coast Plaza last night around seven in the evening and were blocked by a
large tow truck helping some desperate girl, that was me.
Sorry about that.
But I can make it up
to you. Because these are wonderful.
Wes bought me a few
ravioli cutters for Christmas and I’m going to strongly recommend you go get
yourself some if you plan on ever making ravioli. It will change your life.
They make sure your
filling is well sealed into the pasta and it cuts them into beautiful shapes.
You can purchase some
for yourself (very affordably I might add) HERE.
You will need…
¼ lb shitake
mushrooms, stems removed and sliced
½ lb crimini
mushrooms, stems removed and sliced
1 tablespoon olive oil
6 slices pancetta,
roughly chopped
3 cloves garlic,
chopped
1 large shallot,
chopped
1 tablespoon fresh
thyme, chopped
2 cups spinach
¾ cup ricotta cheese
¼ cup Parmesan cheese,
grated
1 batch homemade pasta dough
1 cup water
Salt and pepper to
taste
Flour for dusting
Start by heating the
oil in a large pan over medium high heat.
When the oil is hot,
add in the pancetta and cook just until the pancetta is starting to crisp and
some of the fat has been rendered.
Add the shallots and
garlic and cook just until the garlic is fragrant, about 1 minute.
Then add in the thyme
and the mushrooms and cook until the mushrooms are soft. About 5 to 7 minutes.
Add in the spinach and
cook just until the spinach has wilted and cooked down. About 2 minutes.
Remove the mushroom
mixture form the heat and allow it to cool to room temperature.
Then in a bowl or food
processor, blend together the ricotta, Parmesan and mushroom mixture and season
it with salt and pepper to taste.
After the mixture is
completely combined, roll out your pasta dough into very thin sheets and
lightly flour the sheets on whatever side you will make the top and bottom of
the raviolis.
Place about 1
tablespoon of filling on to the sheets about 2 inches a part on half the pasta
sheets.
Gently brush the sheet
with the filling with water and place the top sheet over the fillings.
With your fingers,
gently press the top pasta sheet down to form your raviolis.
Use a knife to cut
your ravioli into the desired shape and then press to seal them with a fork.
Or, use your handy dandy ravioli cutter.
Make sure that your
ravioli are floured lightly so they don’t stick together.
Bring a large pot of
water to a boil and cook your ravioli for three to five minutes. When they have
popped to the top of the water they are done.
Toss with your favorite
sauce and serve hot.
Love and Beer Floats
Angela
Cooks Note: You can
make these and save them for up to five days in the refrigerator or you can
freeze them for up to two months.
Mushroom and Pancetta
Ravioli
¼ lb shitake
mushrooms, stems removed and sliced
½ lb crimini
mushrooms, stems removed and sliced
1 tablespoon olive oil
6 slices pancetta,
roughly chopped
3 cloves garlic,
chopped
1 large shallot,
chopped
1 tablespoon fresh
thyme, chopped
2 cups spinach
¾ cup ricotta cheese
¼ cup Parmesan cheese,
grated
1 batch homemade pasta dough
1 cup water
Salt and pepper to
taste
Flour for dusting
Start by heating the
oil in a large pan over medium high heat.
When the oil is hot,
add in the pancetta and cook just until the pancetta is starting to crisp and
some of the fat has been rendered.
Add the shallots and
garlic and cook just until the garlic is fragrant, about 1 minute.
Then add in the thyme
and the mushrooms and cook until the mushrooms are soft. About 5 to 7 minutes.
Add in the spinach and
cook just until the spinach has wilted and cooked down. About 2 minutes.
Remove the mushroom
mixture form the heat and allow it to cool to room temperature.
Then in a bowl or food
processor, blend together the ricotta, Parmesan and mushroom mixture and season
it with salt and pepper to taste.
After the mixture is
completely combined, roll out your pasta dough into very thin sheets and
lightly flour the sheets on whatever side you will make the top and bottom of
the raviolis.
Place about 1
tablespoon of filling on to the sheets about 2 inches a part on half the pasta
sheets.
Gently brush the sheet
with the filling with water and place the top sheet over the fillings.
With your fingers,
gently press the top pasta sheet down to form your raviolis.
Use a knife to cut
your ravioli into the desired shape and then press to seal them with a fork.
Or, use your handy dandy ravioli cutter.
Make sure that your
ravioli are floured lightly so they don’t stick together.
Bring a large pot of
water to a boil and cook your ravioli for three to five minutes. When they have
popped to the top of the water they are done.
Toss with your favorite
sauce and serve hot.
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