We made pasta. Homemade pasta. And it was some of the most satisfying cooking experiences, you feel so accomplished after you try your own.
Ravioli! big raviolis…so yummi and full of goodness. My mom has an old pasta machine, so we cleaned it up and got it to work! The recipe comes from a really cool pasta cookbook my mom own and it’s called “The Classic Pasta Cookbook” by Guilliano Hazan. I remember always looking at the pictures as a little girl (I couldn’t read english back then) and now I’m the one reading it to my mom in order to translate the recipes. Learning english really opens a lot of doors for you…anyway…back to the raviolis…
Actually, I’m a little confused…The book calles this Tortelloni. But if I google tortelloni I come up with what the book calles tortellini. Or with cappelletis. And if I google ravioli, I come up with something more similar to what we made. All I know is that these are a kind of square stuffed pasta. If someone knows about those names and the pastas, I would love to know!
The dough was super easy and it came together in a few minutes. And the filling was even faster! And since is fresh pasta, all it takes is a couple of minutes to cook. The part that takes the longest is rolling out the dough and filling it, but that is the fun part!
I love this picture
Not the most perfect looking or square raviolis ever, but I love how rustic they look. I love getting my hands on flour and creating something like this…is beautiful, is simple, is the way pasta is supposed to be. My best friend in the whole world made these ones. Aren’t they lovely?
The filling is a very simple ricotta and parsley mixture. We didn’t want it to be too much cause we were going to serve them with a salmon and cream based sauce. It worked perfectly.
I know they say seafood pasta isn’t supposed to have cheese, but we decided it tasted perfectly fine for us and forget those rules. Food isn’t always about rules or guidelines…is about making what works best for you. We all loved this! Even Boy…and Boy is a very picky eater. Everything was very simple, even the salmon sauce, but it all worked together. And the pasta is a great option for a lot of people cause is really filling. With 4 raviolis I was more than satisfied. Of course, after it I had a lovely piece of Apple Blondie with Ice Cream 😉
Here’s a close up…I’m it was so sublime, delicate, yet decadent. I don’t have the exact measurements for the sauce, But I’ll explain it in a minute, first, make your lovely dough and filling.
Recipe from: “The Classic Pasta Cookbook” by Guilliano Hazan.
We tripled this recipe cause we were quite some people, still, we had leftover and made spaghetti. Is easy to double if you’d life.
3 large eggs
2 1/4 cups of AP flour (or Italian “00” flour”
Pour the flour in a mound on a wooden or other smooth work surface and make a well in the center. Break the eggs one by one into the center of the well. Beat gently the eggs with a fork until the yolks and whites and mixed together. With the same fork, gradually incorporate the flour in the eggs until no longer runny. Do not break the wall of the flour well or the eggs will escape.
Now is time to knead the dough. This had to be done fast in order not to lose any of the egg mixture. Using both hands, swiftly bring the remaining flour over the egg mixture so that is completely covered. Begin working the mass with your hands until all the flour is mixed with the eggs. It should be moist but not sticky. If it is sticky, add a little more flour. When it’s right, form a flat ball or disk and cover in plastic wrap.
Wash your hands, scrape any dough in the work surface and start kneading the dough. Hold it with one hand while folding it over itself with your other hand. Use the heel fo your hand to push down the dough away from you. Rotate a quarter turn and repeat this process two times. Continue until uniform and smooth. Cover in plastic wrap for at least 20 minutes before using.
You can roll it according to your machine’s instructions like we did, or by hand with a rolling-pin. All you have to do is work on stretching the dough slowly, rotating and pressing with the rolling-pin. Continue rolling until is pretty much transparent and let it drape over the edge of the worktop. Let the dough over a kitchen towel to dry.
To make raviolis, take a strip of the rolled pasta and place the stuffing (a spoon works fine) on it at 2-inch intervals. About a rounded teaspoon is okay (we used more for larger raviolis). Now moisten the edges with a little water and cover with a similar strip of pasta and press together in the edges. Cut with a fluted or pizza cutter between the fillings. Pinch the edges to seal. You’re done!
Ricotta & Parsley Stuffing
Recipe from: “The Classic Pasta Cookbook” by Guilliano Hazan.
1 1/2 cups of whole milk ricotta
1/2 cup of fresh flat leaf parsley (or use curl if that’s what you have)
1 egg yolk
1/2 teaspoon freshly grated nutmeg.
Salt and pepper to season.
Mix together all the ingredients until completely combined. Fill the pasta with it and make your sauce (recipe coming)
When the sauce is ready, boil a pot with water and salt generously. Add all the pasta at once and stir right away. Stir periodically and begin tasting at 2 minutes, this doesn’t take long and you don’t want to over cook pasta. You will die if you will. You’ve been warned. It needs to be firm to the bite but chewable. At this point, drain the pasta completely and if your sauce pan is beg enough, add the pasta to it. If not, add the pasta to a big bowl and add the sauce to it, combining it so you have a pasta/sauce ratio that you like.
The sauce was very simple. Grab fresh or canned salmon. It needs to be chopped in small pieces. Heat a skillet with a little olive oil (not much, salmon is oily enough) and brown it a bit. Now, throw in some finely sliced leeks and stir them around. Cook for about 2 minutes and then pour in enough heavy cream to make a slightly thick but pourable sauce. Cook for 5 minutes. Add fresh of dried sage (wonderful with salmon). Season well with black pepper and salt. Serve with pasta and top with more black pepper and freshly grated parmesan.
I hope is helpful and that you decide to make your own pasta sometimes, is so so easy, fun and much better than dried store-bought pasta. You’ll feel amazing! Let me know if you decide to do it 😉
Oh and watch this. One of my favorite pieces of dance. So touching, so real, so true.
I love Emily Shock. Can I marry you?
Ps. Do you think I post too many pictures? Do you think my posts are too long? How can I improve this blog? I appreciate all your comments and ideas, please share. Love you all (: