I love cooking shows and I very often I get excited at the thought of trying to prepare what I have seen the chefs create. I was inspired by this week’s episode of Hells kitchen, specifically their ravioli task.
Ravioli does not have to be synonymous with hours of labor-intensive preparation. Today I am serving a home made ravioli with a Swiss chard ricotta and Parmesan cheese stuffing.
4 leaves Chard cut in ½ inch pieces
(from the garden)
(from the garden)
2 scrapes Lemon zest
2 cloves Garlic $.35
Saute the above then cool
When cool I added
1 cup ricotta $1.00
1 cup AP flour $.25
1 egg $.50
½ tsp salt
Enough water to get it into a ball 1/8- cup or so.
I tried the food processor this time to compare with hand rolling.
It worked wonderfully and being that I am short on time it was perfect.
I must admit that there is a joy in hand kneading the dough that I missed using the machine.
After the pasta rests for at least a half hour roll it out
Into a long strip place the filling as shown and cover with dough
I press down to get the air completely out
And brush the edges with water to seal
I used a cute roller cutter for a decorative edge but that’s totally optional.
|ready to top with dough|
Then I cook quickly in boiling water and I finish in a pan sauce.
I had a wonderful time making this sauce. I added minced onion and sun dried tomatoes to tomato sauce and a bit of half and half as well. Then I tossed in a little wine and some red pepper flakes and went to town creating and playing. I think the sauce turned out well
TIP OF THE DAY: Don’t be afraid to create your own sauce. There will be times that your hunches do not work out, but by and by you will get a knack for what flavors pair well and work for you. I had such a wonderful time inventing this simple little sauce that I thought I’d share it as a tip. Enjoy…make sauce…