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Can you share your favorite ravioli recipe?
Comments (2)There a lot of good recipes featured on Mary Ann Esposito's PBS cooking show Ciao Italia. Here are some of my favorites. Mushroom Ravioli with Garlic, Cream and Fontina Sauce MAKES 7 DOZEN RAVIOLI - SERVES 8 TO 10 Portobello mushrooms can be as large as dinner plates. They are exquisite when simply grilled, with a brushing of olive oil. Creating more elaborate recipes with them is fun too. I developed this mushroom-stuffed ravioli dish when a crate of the brown beauties arrived at my door. To complement rather than overpower the woodsy taste of the filling, I teamed the ravioli with a cream and Italian Fontina cheese sauce. I knew my efforts had paid off when I took the first bite. If you cannot find Portobello mushrooms, use cremini (smaller versions of portobellos) or shiitake mushrooms. This dish makes an elegant first course for a bridal luncheon. Ingredients FILLING 6 tablespoons butter 1 small hot red pepper, diced 1 pound Portobello mushrooms, stemmed, cleaned, and diced Fine sea salt to taste 1/3 cup dry red wine DOUGH 2 1/2 cups unbleached all-purpose flour 3 large eggs 1/8 teaspoon fine sea salt SAUCE 3 tablespoons butter 3 large cloves garlic, cut lengthwise in half 1 cup heavy cream 1/3 pound Italian Fontina cheese, diced 1/2 teaspoon peppercorns, preferably Tellichery, crushed Fine sea salt to taste Directions In a large skillet, melt the butter over medium heat. Add the chili pepper and cook for about 5 minutes, pressing on the pieces and swirling them in the butter with a wooden spoon. Add the mushrooms and cook, stirring occasionally, until soft and lightly browned, about 8 minutes. Sprinkle the salt over the mushrooms and raise the heat to high. Add the wine and let it evaporate. Transfer the mushrooms to a blender or food processor and process to a paste. Transfer to a bowl and set aside. Mound the flour on a work surface. Make a well in the center and crack the eggs into the well. Sprinkle the salt over the eggs and beat with a fork until blended. Pushing the flour from the inside of the well into the center with your hands, gradually incorporate enough flour into the eggs to make a soft dough. Push any excess flour aside, and knead the dough for 5 minutes, or until it is smooth. Cover the dough with a bowl and let it rest for 10 minutes. Divide the dough into 4 pieces. To make the ravioli using a ravioli form, roll each piece out through a pasta machine set to the next-to-the-last-setting. Cut the pasta into 13-inch lengths. Place one sheet of dough over the bottom part of a ravioli form, and make impressions with the top piece of the form. Fill each cavity with about 1/2 teaspoon of the mushroom filling. Place a second sheet of dough over the top and roll over the dough with a rolling pin to create the ravioli. Shake the ravioli out onto a clean towel, trim any excess dough from around the form and save to reroll. Arrange them in a single layer. Continue with the remaining dough and filling. To make the ravioli by hand, roll each piece out on a lightly floured surface into a large rectangle about 1/8-inch thick. Space 1/2 teaspoon of the filling about 1 1/2 inches apart on one sheet of dough. Cover with another sheet of dough, press down around the mounds of filling with your fingers to seal, and cut into ravioli with a ravioli wheel. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook, pressing on the cloves with a wooden spoon, until the garlic just begins to brown. Add the Fontina, peppercorns and cream, and cook, stirring constantly, until the cheese has melted and the sauce has thickened. Season the sauce with salt, cover and set aside. Bring 8 quarts of salted water to a boil in a large pot. Add half the ravioli at a time and cook until al dente, 2 to 3 minutes. Drain well, and put them on a warm serving platter. Meanwhile, reheat the sauce, stirring until smooth. Pour the sauce over the ravioli and gently toss to coat them evenly. Serve immediately. Note: The filling and sauce can be made 2 days ahead and refrigerated. The uncooked ravioli can be frozen; place on cookie sheets in a single layer and freeze until hard. Transfer to plastic bags and freeze. Cook the ravioli unthawed. This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995. Ravioli Piedmont Style Agnolotti alla Piemontese These Piedmont style ravioli have many fillings including the classic three-meat filling. Here we use a potato and spinach filling. It is not unusual to be served 30 small ravioli as an individual portion! Serves 6 to 8 For the Pasta Dough 4 cups all purpose flour 5 to 6 large eggs Pinch of salt Make a well with the flour on a work surface; crack the eggs into the center and mix to break them up. Add a pinch of salt. Work the eggs into the flour to create a smooth dough. You may not need all the flour. Cut the dough into 4 pieces and work with one piece at a time. Roll out thin sheets of dough either by hand or with a pasta machine. You should be able to see your hand behind the rolled out dough and each sheet should be about 5 inches wide, if using a pasta machine, and about 2 1/2 feet long. It is best to cut the rolled out sheets crosswise to make them shorter in length. Space a teaspoon of filling in a row about 1 inch apart slightly off center on each sheet of dough. Fold the side of the dough over the filling and gently press the edges closed with your fingers to seal around the filling. Use a pastry wheel to cut 1 inch square agnolotti. As you form them, place them in single rows on baking sheets covered with towels that have been sprinkled with flour. Bring a large pot of salted water to the boil. Add about a dozen agnolotti at a time and cook them about 2-3 minutes. Remove them with a strainer or slotted spoon to a serving dish. Continue cooking all the agnolotti. Add the warmed butter and toss gently. Serve with grated Parmigiano Reggiano cheese. For The Filling 2 pounds baking potatoes, steamed or microwaved and riced 2 pounds fresh spinach or 1 package frozen, thawed (Swiss chard may be substituted.) 2 tablespoons olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 tablespoon rosemary needles, minced 1 large egg 6 - 7 tablespoons grated Parmigiano Reggiano cheese plus extra for sprinkling on top of ravioli Salt and ground black pepper If using fresh spinach, clean and stem it. Cook it in a pot without water until the leaves wilt. Drain and squeeze dry. Chop finely. For frozen spinach, squeeze it dry and finely chop. Heat the oil in a sauté pan, add the onion, garlic, rosemary and cook until the mixture softens. Do not let the garlic burn. Stir in the spinach and stir to evenly mix the ingredients and the mixture is fairly dry, not overly soupy. Transfer to a bowl and allow the mixture to cool to room temp. Add the potatoes, egg, cheese, salt and pepper to taste. Mix well and set aside until ready to fill the pasta sheets. This recipe is featured on show 1920 - More Piedmont Cooking. Lobster Ravioli Ravioli con Aragosta MAKES 150 TO 200 It is interesting to conjecture as to how ravioli came to be. These plump little pillows of pasta hold a variety of traditional savory fillings, depending on where in Italy you are. My Grandmother Galasso used to make ravioli out of leftover pasta dough that was too small to do anything else with. She filled them with a mixture of bits and pieces of meats, cheeses, and herbs. Then they were gently placed on a clean blanket until the cooking water was boiling. When I make ravioli and I really want to splurge, I fill them with lobster. I like to serve them with Salsa di Peperoni Rossi. This recipe makes a lot: Cook what you need and freeze the rest. LOBSTER FILLING 2 cups cooked lobster meat (about 12 ounces) 1 large egg, beaten 1 teaspoon fine sea salt 1 teaspoon white pepper 1/4 cup grated Parmigiano-Reggiano cheese 2 tablespoons finely minced fresh parsley 1 recipe Basic Egg Pasta DIRECTIONS To make the filling, with a knife, mince the lobster meat fine. Put it in a bowl, add all the remaining filling ingredients, and mix well. Refrigerate, covered, until ready to use. To make the ravioli using a form, first roll the dough through a pasta machine to the finest setting and cut into 13-inch lengths, or roll it out with a rolling pin on a floured surface as thin as possible and cut into strips approximately 5 inches by 13 inches. Place one strip of dough over the bottom section of the ravioli form, making sure that the dough overlaps all the edges of the form by about 1/2 inch. Use the top part of the form to make slight impressions in the dough. Put 1 teaspoon of filling in each impression and cover with another sheet of dough. Roll over the form with a rolling pin several times to seal the edges. Trim the excess dough from around the form and save to reroll. Shake the ravioli out through the holes in the form and place them in a single layer on a floured baking sheet or a clean towel. If you prefer to make the ravioli without a form, roll each piece of dough through a pasta machine to the finest setting and cut each strip of dough in half; or roll the dough out on a floured surface as thin as possible and cut in 5-inch-wide strips. Place teaspoons of the filling about 2 inches apart on one strip of dough, and cover with another strip of dough. Press down around the mounds of filling to seal the dough, and cut in ravioli squares with a pasta wheel or sharp knife. Place the ravioli in a single layer on a floured baking sheet or clean towels as you make them. To cook, bring a large pot of salted water to a boil. Cook the ravioli, about 2 dozen at a time, just until they bob to the top, about 3 minutes. Drain and serve with a sauce of your choice. To freeze, arrange the ravioli on baking sheets in a single layer, cover with foil, and freeze until solid. Place them in plastic bags and freeze for up to 3 months. Do not defrost before boiling. Sweet Fried Ravioli Ravioli Dolci Fritti MAKES 5 1/2 TO 6 DOZEN Made from a spice-flavored dough, filled with ricotta cheese, cut like ravioli, fried, and showered with confectioners' sugar, these are the favorite Christmas cookies of my good friend Louis Terramagra. His Sicilian grandmother, Stella La Marca, was from Caltinasetta, and this cookie was her hallmark. The dough is very soft, so chilling it is recommended for easier handling. To make the job even easier, use a ravioli form, which yields a dozen squares at a time. DOUGH 1/2 cup sugar 1 large egg 1/2 cup milk 1 tablespoon lard or solid vegetable shortening, melted 1 teaspoon vanilla 2 1/4 to 2 1/2 cups King Arthur Unbleached, All-Purpose Flour 1 1/2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt FILLING 1 pound skim-milk ricotta cheese, well drained 1/2 cup confectioners' sugar 2 tablespoons King Arthur Unbleached, All-Purpose Flour 1 tablespoon grated orange zest Vegetable oil for deep-frying Confectioners' sugar for sprinkling DIRECTIONS In a bowl, mix together the sugar, egg, milk, lard or shortening, and vanilla. Sift together 2 1/4 cups flour, the baking powder, spices, and salt in another bowl. Add the egg mixture and mix with your hands until a ball of dough is formed, adding additional flour if the dough seems very sticky; this is a soft dough. Wrap the dough in wax paper and refrigerate for at least several hours, or overnight. In a bowl, combine the ricotta cheese, confectioners' sugar, flour, and orange zest. Refrigerate, covered until ready to use. Divide the dough into 4 pieces. Work with one piece at a time, keeping the rest covered and refrigerated. To make the ravioli using a ravioli form, divide each piece of dough in half. On a floured surface, roll out each piece into a 12 by 5-inch strip. Place one strip over the bottom section of the form. Make slight impressions in the dough with the top part of the form. Place a scant teaspoonful of the filling in the center of each impression, and cover with a second strip of dough. Roll over the top of the form with a rolling pin until the teeth of the form show through the dough. Turn the form over and shake out the ravioli. Place the ravioli on kitchen towel-lined cookie sheets and refrigerate for 15 minutes before frying. To shape the ravioli by hand, on a floured surface, roll each piece of dough out to about 1/4 inch thick. Using a pastry wheel, cut into squares of the desired size. Place a spoonful of filling in the center of half the squares and top each one with a second square. Seal the edges of the ravioli with a fork dipped in flour, place on towel-lined cookie sheets and refrigerate as above. In a deep-fryer or deep heavy pot, heat the vegetable oil to 375 F. Fry the ravioli, a few at a time, until golden brown. Drain on brown paper and let cool slightly, then sprinkle with confectioners' sugar....See MoreShare your favorite 'kitchen-less' recipes/meals
Comments (13)Microwave pasta, courtesy of Pbrisjar... Take a large microwave-safe lidded dish and put in some water (maybe about 1/3-less than 1/2 full) and salt and / or spices if you want. Place in microwave and cook until hot (about 5 minutes for the size I cook). Take out of microwave and add pasta until the water just covers it. DO NOT overfill your container. Leave room for the bubbling/boiling action. Cook for about 18 minutes. The water should become completely absorbed by the pasta. If it's not quite cooked enough, you can add a little more water and cook for about 4-5 minutes more. Here are some useful threads: Wish you had not packed away Tips for living without a sink for a week? What/how do you eat when you have no kitchen? temporary kitchen must-haves Demo Now Days Away--Getting Cold Feet Thread: Great ideas for coping during construction (it's no longer available on GW, so I copied & pasted it from my files) Posted by imrainey (My Page) on Thu, Aug 2, 07 at 14:21 We're getting close. I've got appliances in but not their front panels and handles. Yesterday the counter went on and we could no longer wedge our fingers between the door of the dishwasher and the gasket to open it and use it. My daughter suggested large Command hooks (the kind that you pull a tab to release the adhesive completely and mess-free). We installed two hooks with a 5 lb. pull strength upside down on the unfinished front. Magic! Only about $5, we can now open it with ease and we'll be able to reuse the hooks for something else when the panels and handles go on. I'm off to get two more for the front of the fridge and freezer. Wish she had suggested it a week ago! I might even take up mountain climbing now that I've become so adept at wedging my fingertips in tiny spaces to pull. ;> Who's come up with other make-dos and work arounds? Let's get them all in one spot to make it easier for the guys just starting out. Follow-Up Postings: Posted by aliceinwonderland_id (My Page) on Thu, Aug 2, 07 at 15:00 #1: Maintain a sense of humor. #2: I had a portable dishwasher and hooked it up in the bathroom while the kitchen was a mess. The only modification I needed to make was to replace the aerator on the bathroom faucet with one that fit the dishwasher attachment. #3: Keep the margarita glasses handy. Posted by chmpgntst (My Page) on Thu, Aug 2, 07 at 15:18 Oh my gosh, the portable dishwasher idea is genius. For me, the hardest part of the reno was doing dishes in subprime environments (i.e., powder room pedestal sink). I have two small children, and for others in that situation, I recommend signing up for classes (we did soccer and tumbling), and hunting down every library and nature center in the area. I'd pack PBJ, fruit and drinks (Horizon makes shelf-stable milk boxes -- so convenient!) and we'd have picnics -- sometimes just on the front lawn. Oh, and, keep the margarita glasses handy. ;-) Posted by decodilly (My Page) on Thu, Aug 2, 07 at 16:08 Pre-made food from Trader Joes paper plates, cups and plastic utensils 2 buck chuck to offset the price spent on dinner out a coffee station in the diningroom bring in laundry to the cleaners- love their fluff and fold service...beats the Laundromat (our laundry is also non-functional) plastic margarita glasses? :) Posted by cat_mom (My Page) on Thu, Aug 2, 07 at 16:15 Wine glasses, too, and a fully stocked wine rack! Posted by beatrix_in_canada (My Page) on Thu, Aug 2, 07 at 16:40 We were able to turn the rumpus room in the basement into a very functional kitchen. It has a small bar area with a tiny sink. The sink is basically useless but it gives us water and the dishwasher could be installed!! We paid $150 to get an electrician to wire 240V for the old stove to be moved down. Very good investment! The old fridge was moved down as well. It is dark and cold (60-65 F most of the year) down there but very functional. Posted by kkcooks (My Page) on Thu, Aug 2, 07 at 17:01 Our tear-out starts next week, while we are on vacation. I (sadly) packed up the wineglasses last night. DH, however, remembered that we had some plastic ones from years ago. They will be much used in our temporary kitchen (newly-renovated screened porch). The GC is moving our fridge there--and we have lots of paper and plastic ware. I saved a few real plates in case I reach my limit with paper. I tried one dishwashing escapade in the bathroom sink--that was enough to convince me that paper is the way to go. Those of you that can use a portable DW--how lucky! As always, it is so helpful to read about others' coping strategies for this exiciting but stressful adventure....See MoreLet's share your favorite pumpkin recipes
Comments (27)This is my late MIL's recipe for PUMPKIN CREAM ROLL 3 eggs 1 c sugar 2/3 c canned pumpkin (not pie mix) 1 t. lemon juice 3/4 c all-purpose flour 2 t. pumpkin pie spice or cinnamon 1 t. baking powder 1 c finely chopped nuts Confectionary sugar Filling: 1 package (8oz) cream cheese 4 T. butter 1 t. vanilla 1 c. confectionery sugar Beat eggs in a medium bowl. Gradually beat in sugar. Fold in pumpkin and lemon juice. Fold in dry ingredients. Pour into a well greased 10 x 15 inch jelly roll pan. Sprinkle with nuts. Bake at 375� F. fro 15 minutes. Quickly loosen sides with knife and turn out onto a thin towel. Generously sprinkle with confectioners sugar. Roll up, with towel, from wide side. Cool. Thoroughly cream together filling ingredients. Unroll cake and spread with filling. Lifting cake off towel, roll up like a jelly roll and wrap in foil. Refrigerate until chilled. Cut in 1/2" slices and serve. Will keep in refrigerator for several days. DD makes this a lot this time of year. DH loves it! Today is the first time I have tried making it. Of course I burnt my finger on the pan, but not bad. I had a hard time getting it to come off the pan. The center stuck. I sprayed my pan with cooking spray. It might be a better idea to actually grease the pan. The cake is cooling right now. I'll make the filling soon. Tami...See MorePlease share your favorite Christmas cookie/holiday recipes !
Comments (90)justwantapool-I make the peanut butter cookies with the Hershey kisses. It's the only one I cheat on and use the Betty Crocker cookie mix for. I find the full size kisses too large for the cookies so last year I used the Brach's chocolate stars. I think they're just the right size and the star shape is pretty on the cookie as well. I noticed this year that Ghirardelli also makes a drop that they say is specifically for that type of cookie. They call them Thumbprint Drops. Miss lindsey-I make the raspberry thumbprints as well but this year, I got a fig orange jam to try in mine. I love figs in cookies so I thought I would give it a try....See More- 13 years agolast modified: 11 years ago
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13 years agolast modified: 11 years ago- 13 years agolast modified: 11 years ago
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