© 2013 mathewguiver

Broccolini, potato, red pepper, ricotta, and parmesan raviolis – plus my pasta dough recipe

I really enjoy homemade pasta, but it’s pretty time consuming. When you make your own pasta there are only 3 ingredients: all purpose flour, semolina flour, and eggs. Super simple, but the kneading, letting sit, then rolling out and cutting of the pasta can take a couple of hours. There are many occasions where I’ll make my own pasta though, as store bough pasta often uses water instead of eggs, which is why store bought pasta isn’t nearly as flavorful. I don’t have a fancy pasta machine so I usually only make pasta when I’m going to make raviolis or a lasagna.

A few days ago I’d made a roasted tomato red sauce, and split it between a couple of different bags to store in the freezer. Since I had the sauce already made, I figured I’d put in the extra effort to made raviolis. My recipe is actually a variation of a pasta dish Mario Batali makes. However, I like to add seared bell peppers to my ravioli filling. It gives the filling an extra little kick, and quite honestly, I just love bell peppers.

Ravioli filling ingredients:

1 bunch broccolini
1 small potato
1/2 red bell pepper
2/3 c ricotta
1/2 c parmesan
Canola oil
Olive oil
Garlic powder
Salt
Pepper

Ravioli directions:

1. Start by blanching your broccolini. Cut the stalks in half or into 3 equal lengths, then drop into a pot of boiling, salted water. Bring back to a boil, then let cook for about 2 minutes. Scoop out the broccolini with a slotted spoon, and submerge into an iced water bath. This will stop the cooking process, otherwise your broccolini will continue cooking and go mushy.

2. Once cooled, drain on paper towels, then chop cooked broccolini into small pieces.

3. Peel and cube a potato. The smaller your cubes, the faster your potatoes will cook, so take an extra 30 seconds and chop your potato into 1/4 inch cubes.

4. Reheat the water you used to cook your broccolini, and use it to boil your potatoes. Once tender, strain and rinse.

5. While your potatoes are cooking, slice up your bell pepper and sauté over medium high heat with a touch of canola oil. Season lightly with salt and pepper.

6. Once tender, run your knife through the cooked bell pepper until your have small enough pieces to use inside your raviolis.

7. In a bowl combine broccolini, bell peppers, and potatoes. Break up the potato cubes by squeezing with your hands.

8. Add your ricotta and parmesan. Drizzle with about a tsp of olive oil, then season with garlic powder, salt, and pepper.

9. Mix and taste. You may want to add salt and pepper or additional cheese at this point. Then, cover with a lid, and set aside while you work on your pasta.

Pasta ingredients:

2 c all purpose flour
1/4 c semolina flour
3 eggs
Additional all purpose and semolina flour

Pasta recipe:

1. Combine flours on a board or in a large bowl.

2. Mix, then form a well in the middle for your eggs.

3. Crack 3 eggs into the well one at a time.

4. Mix dough slowly starting in the middle with the eggs, then slowly incorporate the flour. Knead for 5 minutes, or until smooth.

5. Cover dough with saran wrap or place it in a ziplock bag. Let sit for 30 minutes.

6. Divide the dough into quarters, then roll out individually until about 1/8″ thick.

Edgy tip! If you don’t have a pasta machine, or a rolling pin, then you can easily use a juice glass or a jar to roll out the dough.

7. Cut pasta into 1 1/2″ squares. then roll each piece out in one direction till it forms a rectangle like the one below.

8. Scoop hefty teaspoon of the filling into each pasta rectangle. Dip your finger into water, then spread the water along the edges of the pasta dough. Fold the ravioli and seal the edges by pressing between your fingers.

9. Sprinkle your raviolis with additional semolina flour to prevent from sticking. At this point you could freeze the raviolis, but be sure to place them on parchment paper. Otherwise they will stick to each other.

10. Boil until tender. When plating, drizzle with olive oil, then serve with a good red sauce.

11. Top with a garnish and enjoy!

 

One Trackback

  1. By Veg with an Edge » Vegan chocolate banana mousse on November 12, 2013 at 3:18 pm

    […] first time I cooked for my boyfriend David… It was our fourth date, and I made yeast rolls, homemade raviolis, and a classic french mousse for dessert. As I’ve mentioned before, David is a chocolate […]

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