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Archive for March 30th, 2008

goat cheese ravioli with walnuts

He loved to tinker and immerse himself into just about anything he hadn’t tried before. So it was no surprise when my dad trotted in one day with a pasta rolling machine under his arm. We were little munch-kins barely able to see above the kitchen counter and for that moment we thought this shiny silver thing with a crank on it was the coolest thing ever.

As kids we loved learning how to gently roll out those sheets of fabulous yellow tinted dough; linguine laying out on every single piece of flat surface we could find including draping it over the back of the kitchen chairs. He was always bringing fun and adventure into our lives including in the heart of the home – the kitchen. For me, these are treasured memories of my dad that I’ll always keep close.

As a treat during the post holiday sales, Fattie and I bought ourselves a pasta machine so we could roll out fresh Italian dishes whenever the urge presented itself. So, what to do on a Saturday night? Yup – you guessed it – pasta!

We decided on ravioli because we both adore it and it’s such a joy to sink your teeth into this handmade goodness…..I wanted to make a lobster and crab recipe but we settled for this over indulgent goat cheese & walnut number. It really is fantastically rich and yummy.

pasta machine

 

Ravioli Dough

Courtesy of Tyler Florence & The Food Network

You’ll need:

3 cups all-purpose flour
1 teaspoon salt
4 eggs
2 tablespoons olive oil
1 yolk, for egg wash

In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.

Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.

ravioli 2

 

Goat Cheese Ravioli with Creamy Walnut Sauce

Courtesy of Emeril Lagasse & The Food Network

You’ll need:

Filling:

1 cup crumbled goat cheese
1/2 cup finely chopped toasted walnuts
1/2 cup minced fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1 teaspoon minced lemon peel
3 large pasta sheets

Sauce:

4 tablespoons butter
1/2 cup chopped walnuts
1/2 cup finely chopped shallots
1/2 teaspoon minced garlic
1/2 cup dry white wine
2 cups whipping cream
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Asiago or Parmesan

In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside.

Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.

Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.

Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.

Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through.

Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with walnuts and grated cheese. Serve immediately.

 

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