Thursday, October 8, 2009

Hand Made Ravioli: Filled with Cheese and Olives

My Favorite, Olive and Pecorino Ravioli.
For two.

    Well, not the easiest recipe ever, but much simpler than you think. I developed this recipe after being bored for too long buy bland store bought ravioli. I often find the fillings that boast bold exotic flavors, but they all taste bland and pasty to me. So i thought, i should just make my own! i like this olive and cheese recipe a lot, the saltiness of the fillings really stand out in the pasta, even with a full flavored sauce. You bite in and think, yes! cheese! and i taste olive too! It really works.
   Sorry for the long break. Finally here is the as promised ravioli How-To to go along with the fresh made sauce demo. i love making pasta by hand, it is super fun and pretty quick. Hope you give it a try!

The recipe:

For Filling:*
1/2 cup grated cheese in this recipe, pecorino foglie di noce, any aged pecorino will do.
1/4 cup freshly pitted and minced olives
1 tbs flour
1 egg
For Pasta:
1 cup flour plus more for rolling and kneading
1/4 tsp salt
1 egg
2tbs water

combine filling ingredients, mix well, set aside. Dump flour in a pile over a large plate or cutting board. Make a well in the center and sprinkle with salt. add egg and water. Mix with a fork , folding in flour gradually to for a sticky dough. turn out to very well flour surface and knead well till a smooth ball forms, adding more flour if necessary. Cut this ball in half to make it easier to work with. Roll out thinly, fold over, roll again. form pasta as desired. (How to slides show method for basic ravioli)roll out second ball. Bring a large pot of salted water to a boil. Turn down to a simmer, and add in pasta. simmer gently for about 5 minutes. (pasta will puff up when done. ) Gently remove pasta from water with a wire sieve. Drain well, serve.

* Of course you can substitute your favorite filling, another one i like a lot is saute'd mushrooms and garlic, saute, then dice super fine. add egg, flour, and fill! 

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