Thursday, January 3, 2013

Mushroom and Pancetta Ravioli


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 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.

These ravioli were served with the shitake mushroom cream sauce.


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 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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