Sorry for my absence this week. It seems that as we get deeper into summer things start getting more and more hectic, which is the opposite of my general expectations, but what the heck. Since I have been cooking a bit of stuff that is on my usual repertoire, I decided that I should try to be a little more creative and make something that I could share will those of you who read through my humble blog. This week I made Jumbo Raviolis stuffed with a wonderful mix of Ricotta cheese and carrots. I made my pasta using a recipe from the Food Network website. After that it was a matter of making the filling and hand rolling the pasta into thin sheets to make the ravioli. Here is the recipe for the filling:
Carrot & Ricotta Ravioli Filling
2 TBSP Olive Oil
2 Shallots (small preferable - finely diced)
4-5 Garlic cloves (Minced)
2 Carrots (Finely grated)
1 Cup Ricotta Cheese (Whole or low fat - whichever you prefer)
Salt and pepper to taste
In a pan heat the olive oil on medium high heat. Add the shallots and garlic and saute until the shallots are semi translucent and soft and the garlic is starting to brown.
Add in your carrots and saute for about 5-10 minutes, until the carrots are a deeper shade of orange.
Allow the mixture to cool slightly about 10-20 minutes.
In a separate bowl combine the carrot mixture with the ricotta. Make sure to mix well so that all ingredients are evenly distributed. Season with salt and pepper to taste.
Now you are ready to make your ravioli. If you do not have a ravioli maker (which I don't at the time), you can roll out your dough out into sheets about 1/8 inch in thickness (or slightly less - thinner pasta cooks quicker). The pictures below show you my process for making my ravioli.
Place about 1 teaspoon of filling on one side of your pasta sheet.
make sure to leave about 1 inch between them and about 1/2 inch for the edges
Fold pasta over and press between the mounds of filling.
Cut Raviolis
Roll edges of ravioli pillows to seal them in.
Finished ravioli
I topped mine off with some bolognese sauce, but you can do it any way you want (Alfredo, butter and garlic, etc...)
Enjoy
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