Monday, May 23, 2011

Tonight's menu: Spinach & Artichoke Ravioli, Garlic Oregano Bread, and Strawberry Turnovers

My previous attempts at homemade ravioli were disastrous. Imagine rock hard pasta coming apart at the seams, filling seeping out and water flooding in. Every fork pierce was like a mini levee breaking. Bummer dude...

Today I had the time and most importantly the desire to have a ravioli retry. They turned out AMAZING. I got 5 stars from Jake, two thumbs up from Toby, a mumbled "mmmmaaahk uuuu" from Alex, and a sloppy spaghetti kiss from the girl child.

The Recipes:

Dough Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 3 large eggs
  • 2 tablespoons oil

Filling Ingredients

  • Half a box of frozen spinach; thawed and squeezed out
  • Half a can of artichoke hearts
  • about a cup of shredded mozzarella cheese
  • about a quarter cup of Parmesan cheese
  • Saute 2 cloves of garlic
  • salt and pepper to taste
  • spoonful of sour cream
  • spoonful of mayonaise
  • (I froze the remaining halves of spinach and artichokes, but you could also double your dough and filling to freeze leftover raviolis...freeze them uncooked.)

Directions

To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the oil and continue to incorporate all the flour until it forms a ball. Use mixer to continue to knead the dough for 10 minutes, stopping occasionally to gather the dough into a ball with your hands. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

After 30 minutes, separate the dough in half, reserving the remaining half in plastic wrap until use. Ideally, a pasta machine would be great here, but I greased up my elbows it did it the old fashioned way. You really need to roll these out as thinly as possible. 1/8inch is your target thickness, but do the best you can. Strive to see your hand through the dough, and it should be fine.
I used a 3 inch round cookie cutter to make the ravioli shape. Place the cutter on the dough and drop approximately 1 heaping T of filling into the center; however, DO NOT PRESS DOWN YET. Rather just move the cookie cutter over and continue to use it as a guide.

I was able to get about 18 raviolis off of one roll out. Roll out the second dough and prepare to lay it over the top. First, use fingertips dipped in water or an egg wash to moisten the dough around the filling to help seal (key reason I didn't have water logged raviolis). Lay the top dough over the bottom and press around the filling to remove air bubbles, seal tightly about a half inch out from the filling. Use your cookie cutter to finally cut out the raviolis. Pick them up and lovingly seal the edges once again, taking time to make sure the air bubbles are out and thin out the dough surrounding the filling. Re-roll any leftover scraps to make a full 24 raviolis.


This is a secret tip from me to you: let your raviolis dry out. Leave them on the counter for an hour or two making them seem stale and displeasing; however, you will be rewarded with firm, moist, non-water filled raviolis. I promise!

Boil a pot of water and slide raviolis in about 5 at a time, cooking for 2-3 minutes or until they've been allowed to float for a bit. Drain onto a plate and then simmer in sauce.

We served with homemade garlic bread, and strawberry cream cheese turnovers.

PS. I make the best garlic bread in the world...I learned it from the man. He's a fabulous cook. To mimic his skillz like I did...take 1 stick of butter and allow to soften all afternoon. Mince 4-5 garlic cloves and sprinkle with kosher salt. The salt removes the moisture from the garlic, allowing you to scrape the flat side of your knife over the top of the minced garlic and create a paste. Patience is key here...keep going until you have no chunky garlic pieces left. Mix this paste in with the butter and add some oregano, basil if you have it. I use dried, but fresh works wonderfully as well. Cut your loaf of french bread in half length wise and spread half of the butter mixture onto each side. Bake it closed up for 15 minutes, open it up, add cheese if you like and bake another 10 minutes...keeping a close eye on it.

It's a very budget friendly meal as well. I had sour cream, mayonnaise, and Parmesan cheese on hand, but nothing else. It cost me $12 to buy everything I needed to make dinner, side, and my dessert.

Think of me while you're stuffing your face!

Jamie

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