Friday, June 12, 2009

Ravioli - the perfect food

Scout would have wanted me to not be sad, and to get into the kitchen again, where we both loved to hang out. He was particularly skilled at cleaning up the floor. The shortest measurable time period was from when the food hit the floor to when Scout leapt to his feet to scramble over and Hoover it up. Cheese was a special favorite. With that thought in mind, we made veal ravioli last weekend, and pizza the weekend before.

Having a 20-quart Hobart at the bakery for all the dough is a blessing and a curse - it makes the process so simple, but the capacity is so large that you have to make like a quintuple batch just to give the mixer something to work with. Which comes up to something like 10 eggs and 10 cups of flour for the pasta dough - yield is about 4-5 pounds of fresh dough. And pizza for a small army.
Both were yummy - the pasta dough needs to be thinner next time, though the thicker dough was easy to work with and prevented filling leakage. The pizza was nearly perfect - I have the dough and the toppings nailed, but continue my quest for the perfect sauce.

Fresh Pasta
2 cups flour
2 eggs
3-6 T water
Mix in a stand mixer until the dough pulls together and forms a ball - it should be firm and dry-ish, but not crumbly - too little water and it doesn't hold together, too much and you end up adding tons more flour when you roll it out. Let the pasta dough rest for 20 minutes, covered. Then divide into four pieces and process through a pasta machine (at home I use a small hand cranked Atlas) until desired thickness is reached.
Filling for ravioli
1 lb. ground veal
1 carrot, diced
1 celery stick, diced
1/2 onion, diced
1 lb ricotta
1/4 c parmesan
salt, pepper, fresh thyme - to taste
Sautee the diced veggies in olive oil - add the ground veal and cook until done. Cool. Put in food processer and pulse lightly to make fine crumbles. Put into a bowl and add the cheeses and seasonings. Use as a filling for ravioli, or manicotti, or stuffed shells.
Sauce at your discretion - chopped fresh tomatoes, butter and oil, etc.

1 comment:

LaDue & Crew said...

You know... there is always UPS overnight air, for that excess pasta and pizza dough that you need to unload ;-) Girl, looks awesome!