If you haven’t figured
it out yet, I really like make ravioli.
I might even go out on
a limb and say it is my favorite thing to make. Mostly because good ravioli is
probably my favorite thing to eat.
There are few things
better in this world than a delicate pasta filled with a decadent filling and
topped with a scrumptious sauce.
Seriously, the only things
I can think of better than that are massages, vacations and baby animals.
And it really is
amazing how many delicious combinations of things you can put in and on top of
a ravioli.
This here combo is
different and unexpected, but oh so delicious.
You will need…
¼ cup minced shallots
2 garlic cloves,
finely chopped
8 ounces shitake
mushrooms, stems removed and roughly chopped
1 tablespoon olive oil
3 packed cups arugula
¼ cup mascarpone
cheese
¼ cup ricotta cheese
1 tablespoon tahini
1 teaspoon soy sauce
1 small can water
chestnuts, rinsed and dried
Salt and pepper to
taste
2 cups all purpose
flour
In a medium pan, heat
the olive oil over medium heat. Add in the shallots, garlic and mushrooms and
sauté until the mushrooms have given off most of their moisture. About 15
minutes.
Remove from the heat
and allow to cool.
While the mushrooms
are cooling, blanch the arugula in boiling water for about 30 seconds.
Remove
the arugula from the boiling water to an ice batch and then squeeze out as much
of the liquid as possible.
In a food processor,
blend together the arugula and mushroom mixture until smooth.
Add in the soy sauce,
cheeses and tahini. Blend until all combined.
Season with salt and
pepper and add in the water chestnuts. Blend until the water chestnuts are well
chopped, but not pureed. You want the filling to have some texture.
Spread out your thinly
rolled pasta dough on a well floured surface.
Place 1 tablespoon of
filling every 2 inches on the pasta dough. Gently wet the bottom pasta sheet
with water just so that it is lightly moist but not damp. Place a second pasta
sheet over the first and push the air out around each filling. Gently press the
pasta dough together. Cut out the individual raviolis and pinch closed with the
ends of a fork.
Gently dust the
ravioli with flour
Bring a large pot of
salted water to a boil.
When the water is
at rapid boil, cook the ravioli for
4 to 5 minutes. Just until they float to the top.
Drain the pasta an
serve hot with Arugula and Soy Shitake Brown Butter Sauce
Love and Beer Floats
Angela
¼ cup minced shallots
2 garlic cloves,
finely chopped
8 ounces shitake
mushrooms, stems removed and roughly chopped
1 tablespoon olive oil
3 packed cups arugula
¼ cup mascarpone
cheese
¼ cup ricotta cheese
1 tablespoon tahini
1 teaspoon soy sauce
1 small can water
chestnuts, rinsed and dried
perfect pasta dough
Salt and pepper to
taste
2 cups all purpose
flour
In a medium pan, heat
the olive oil over medium heat. Add in the shallots, garlic and mushrooms and
sauté until the mushrooms have given off most of their moisture. About 15
minutes.
Remove from the heat
and allow to cool.
While the mushrooms
are cooling, blanch the arugula in boiling water for about 30 seconds. Remove
the arugula from the boiling water to an ice batch and then squeeze out as much
of the liquid as possible.
In a food processor,
blend together the arugula and mushroom mixture until smooth.
Add in the soy sauce,
cheeses and tahini. Blend until all combined.
Season with salt and
pepper and add in the water chestnuts. Blend until the water chestnuts are well
chopped, but not pureed. You want the filling to have some texture.
Spread out your thinly
rolled pasta dough on a well floured surface.
Place 1 tablespoon of
filling every 2 inches on the pasta dough. Gently wet the bottom pasta sheet
with water just so that it is lightly moist but not damp. Place a second pasta
sheet over the first and push the air out around each filling. Gently press the
pasta dough together. Cut out the individual raviolis and pinch closed with the
ends of a fork.
Gently dust the
ravioli with flour
Bring a large pot of
salted water to a boil.
When the water is
at rapid boil, cook the ravioli for
4 to 5 minutes. Just until they float to the top.
Drain the pasta an
serve hot with Arugula and Soy Shitake Brown Butter Sauce.
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