Now that I feel like I
have really knocked homemade pasta dough out of the park, it is pretty much all
I think about.
When things are hectic
at work, and I’m clicking rapidly from email to email trying to decide which
one I should tackle first, I often find myself day dreaming about all the
things I can do with pasta dough.
All the things I can
drench it in.
All the things I can
wrap up in it.
All the things I could
stuff it with.
Lots of freaking pasta
awesomeness.
So lately whenever I
have time to really get dirty in the kitchen, some sort of homemade pastas is
being produced.
And this has been one
of my favorite pastas so far.
These were
simultaneously delicate and hearty and absolutely scrumptious.
You will need…
3 tablespoons olive
oil olive oil
1 carrot, roughly
chopped
1 celery stalk roughly
chopped
1 small onion, roughly
chopped
2 cloves garlic,
roughly chopped
1 cup mushrooms,
sliced
1 pound ground veal
1 bay leaf
½ teaspoon red pepper
flakes
2 teaspoons fennel
seeds
1/2 cup canned tomato sauce
2 tablespoons finely
chopped parsley
Salt and pepper to
taste
Homemade pasta dough, rolled to a 6 or 7 on a pasta roller
Water
Start by adding the
carrot, celery, onion, and garlic to a food processor and blend until the
veggies are pretty finely chopped.
Heat the oil over
medium-high heat until it is hot and then add in the veggies.
Season with salt and
pepper and stir every so often. Cook until the carrots begin to soften, about 5
minutes.
Finely chop the
mushrooms in a food processor and toss them in with the veggies.
Cook the veggies and
mushrooms for and addition 3 to 5 minutes. Until the mushrooms start to brown
and soften.
Add the ground veal
and season it well with salt and pepper.
While the veal is
browning, blend the pepper flakes, fennel seeds and the bay leaf in the food
processor.
Toss the spices in
with the veal and cook it through.
Add in the tomato
sauce to the pan and cook, stirring often until almost all the liquid is
evaporated. About 2 minutes.
Stir in the parsley,
remove from the heat and allow it to cool completely.
Then, lay out your
pasta dough and place about 1 tablespoon of filling about 2 inches apart all
down the pasta dough.
Dip your fingers or a
pasty brush into some water and wet the bottom piece of pasta dough and then
cover with the top layer of pasta dough.
Cut your pasta shapes
and bring a large pot of salted water to a boil.
Cook the pasta for
about five minutes, just until they float to the top of the water.
Strain the water from
the pasta and serve with slow roasted tomato sauce, shitake mushroom cream sauce, or your favorite sauce.
Love and Beer Floats
Angela
Spiced Veal Ravioli
3 tablespoons olive oil olive oil
1 carrot, roughly
chopped
1 celery stalk roughly
chopped
1 small onion, roughly
chopped
2 cloves garlic,
roughly chopped
1 cup mushrooms,
sliced
1 pound ground veal
1 bay leaf
½ teaspoon red pepper
flakes
2 teaspoons fennel
seeds
2 tablespoons finely
chopped parsley
1/2 cup canned tomato sauce
Salt and pepper to
taste
Homemade pasta dough, rolled to a 6 or 7 on a pasta roller
Water
Start by adding the
carrot, celery, onion, and garlic to a food processor and blend until the
veggies are pretty finely chopped.
Heat the oil over
medium-high heat until it is hot and then add in the veggies.
Season with salt and
pepper and stir every so often. Cook until the carrots begin to soften, about 5
minutes.
Finely chop the
mushrooms in a food processor and toss them in with the veggies.
Cook the veggies and
mushrooms for and addition 3 to 5 minutes. Until the mushrooms start to brown
and soften.
Add the ground veal
and season it well with salt and pepper.
While the veal is
browning, blend the pepper flakes, fennel seeds and the bay leaf in the food
processor.
Toss the spices in
with the veal and cook it through.
Add in the tomato
sauce to the pan and cook, stirring often until almost all the liquid is
evaporated. About 2 minutes.
Stir in the parsley,
remove from the heat and allow it to cool completely.
Then, lay out your
pasta dough and place about 1 tablespoon of filling about 2 inches apart all
down the pasta dough.
Dip your fingers or a
pasty brush into some water and wet the bottom piece of pasta dough and then
cove with the top layer of pasta dough.
Cut into your shapes
and bring a large pot of salted water to a boil.
Cook the pasta for
about five minutes, just until they float to the top of the water.
Strain the water from
the pasta and serve with slow roasted tomato sauce, shitake mushroom cream sauce, or your favorite sauce.
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