Food, Yoga and Travel in Brooklyn
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Thursday turned into a bit of an impromptu dinner party hosted by P and I. Our original plans of making pasta were just too delicious to keep to us. Well, me. I get really excited sometimes. One thing led to another and we had a lovely group of friends at the ready to taste our homemade ravioli.
We’ve been planning this for what seemed to be months. When P was finally able to get the pasta machine (and I was finally back in town) we were able to get down to business.
First, let me say that this was the easiest thing in the world and so, so, so delicious. The entire process was such a treat because it really is something you have to do with another person. We took turns kneading the dough, rolling it out and then forming them into triangles. It worked out perfectly. While you can do it alone, you may want to leave yourself a little bit more time.
Below are the recipes for both the dough, which we got from Lidia’s Italy, and the filling, which came from Emeril. We did 1 and ½ of the pasta dough and had enough to feed 6 people with plenty of dough left over for the freezer. The filling was enough to finish about 15 ravioli (a little less than 1 tbsp each for each 3 inch square) so take that into consideration when prepping. We finished off the rest of ours with a ricotta artichoke filling.
3 cups all-purpose flour
3 large eggs, lightly beaten
¼ cup extra-virgin olive oil
7 tablespoons very cold water, plus more as needed
Put the flour in the bowl of a food processor and process for a few seconds to aerate. (We used a sifter instead of the food processor – same difference) Mix the eggs, olive oil, and 7 tablespoons water in a measuring cup or other spouted container. Start the food processor running and pour in the liquids through the feed tube. Process for 30 to 40 seconds until a soft dough forms and gathers on the blade. If the dough does not gather and is wet and sticky, process in more flour in small additions. If it is dry and stiff, process in more water, by spoonfuls. (P and I thought it would be better to mix by hand. Easier and less dishes.)
Turn the dough out on a lightly floured surface and knead by hand for a minute until it’s smooth, soft and stretchy. Press it into a disk, wrap in plastic wrap, and let it rest at room temperature for 30 minutes before using. For later use, refrigerate for up to a day or freeze it for a month or more. Defrost frozen dough in the refrigerator; return it to room temperature before rolling.
Rolling and Shaping Pasutice and Fuzi
To roll the dough in a standard home pasta roller, cut it into 6 pieces. Keeping the dough lightly floured, roll the pieces at progressively narrower settings, gradually stretching them into strips about 2-feet long and as wide as your machine allows, usually about 5-inches.
Ravioli squares should be about 1/8″ thick. Width and height can depend on you. We went with a 3″ square and then folded into triangles.
Filling – there are a few things we changed. You can see the full recipe here.
9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Freshly ground pepper
3 tablespoons heavy cream
3 tablespoons grated pecorino romano
12 fresh sage leaves
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well.
In a large pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate. Or if you’re lazy, give your guests the cheese grater and let them do it themselves.