Monday, March 10, 2008

Ravioli ala Bunker

Far and away the best ravioli I've ever made - and I didn't even have to make them! A collaborative effort (read - Lisa bossing others around in the kitchen) with Gary and Tarri and Matt. These used a tomato pasta, just for the fun red color, but you could use plain or spinach as well.

Tomato Pasta
3 cups flour - all-purpose, unbleached
3 eggs
3 oz. (1/2 small can) tomato paste

To make the pasta, combine the ingredients in the work bowl of a food processor and process until well combined - it will be moist and mealy and hold together well - add a few drops of water if it seems dry - better too moist because you can always work extra flour in, but if it's too dry it's never going to be right. Roll it into sheets using a manual pasta maker (Atlas), and then fill with the herbed ricotta and walnut filling below, using a ravioli maker - actually just the plaque that lets you fill and form them by hand. So, even though they call it a ravioli MAKER, it doesn't really make them for you . . . . I have never used any of the other kinds though, and this is way better than shaping and cutting them individually. . . .

Herbed Ricotta Filling with Walnuts

1 -12 oz container of ricotta - firm/drained
a handful (3/4 c.) of fresh mixed herbs - we used flat leaf parsley, lemon thyme, chervil and basil
a handful of walnuts
1/4 cup finely grated parmesan
pinch of salt

Combine all ingredients in the bowl of a food processor and pulse until the herbs are finely minced and the walnuts are no longer chunky. Fill ravioli. These need to boil for about 2-4 minutes. Serve with cream sauce and additional parmesan cheese - sprinkle with chopped parsley if you want.

Was finally able to post additional pictures - here is the ricotta we used, and the basket of fresh herbs! Absolutely use lemon thyme, it was fantastic!

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