I love Italian cuisine - but then who doesn't? Great wine, olives, cheese, cured meat, coffee, pasta - but most of us know the cuisine based on pretty limited and mostly adulterated versions of the genuine article. Here I offer a very tasty ravioli recipe in the Old World style. I like to serve the ravioli with a classic butter Alfredo sauce and fresh green peas. Making the pasta from scratch is always a must. If you decide to give this a try, I'd love to hear back from you. It has become a favorite in our house.
Pasta:
2 cups bread flour
2 cups semolina flour
2 eggs well beaten
1 Tbsp Olive Oil
1/2 Tsp Salt
1 Cup cold water
Stuffing: (warning this makes a lot so freeze the left over stuffing for later) Bake on 375 degrees for 1 hour: 3 boneless pork chops, half a yellow onion, 1-2 cloves garlic, 3 to 4 whole carrots, 6-8 sprigs of asparagus, 1.5 cups fresh pumpkin (sub. sweet potato or butternut squash), 2 sprigs rosemary, fresh thyme, fresh basil, fresh marjoram, 1 small can of tomato paste dispersed on pan. Baste everything with olive oil. Sprinkle fresh pepper and sea salt. When baking is complete, pull hot pan and sprinkle with red wine to deglaze and integrate. Set aside to cool. In a food processor, add cooled veggies, fresh bread, and grated Parmesan until filling reaches a consistency that rolls into a ball in your palm without being overly sticky. Stuff fresh pasta and cook until al dente. Add 1 stick unsalted butter to large skillet on medium heat. Add cooked ravioli and 1 cup of grated Parmesan cheese. Toss in fresh green peas (or frozen work perfectly) as much as you like. Cook 3-5 minutes. Serve with toasted bread.
Pasta:
2 cups bread flour
2 cups semolina flour
2 eggs well beaten
1 Tbsp Olive Oil
1/2 Tsp Salt
1 Cup cold water
Stuffing: (warning this makes a lot so freeze the left over stuffing for later) Bake on 375 degrees for 1 hour: 3 boneless pork chops, half a yellow onion, 1-2 cloves garlic, 3 to 4 whole carrots, 6-8 sprigs of asparagus, 1.5 cups fresh pumpkin (sub. sweet potato or butternut squash), 2 sprigs rosemary, fresh thyme, fresh basil, fresh marjoram, 1 small can of tomato paste dispersed on pan. Baste everything with olive oil. Sprinkle fresh pepper and sea salt. When baking is complete, pull hot pan and sprinkle with red wine to deglaze and integrate. Set aside to cool. In a food processor, add cooled veggies, fresh bread, and grated Parmesan until filling reaches a consistency that rolls into a ball in your palm without being overly sticky. Stuff fresh pasta and cook until al dente. Add 1 stick unsalted butter to large skillet on medium heat. Add cooked ravioli and 1 cup of grated Parmesan cheese. Toss in fresh green peas (or frozen work perfectly) as much as you like. Cook 3-5 minutes. Serve with toasted bread.
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