Recettes à essayer (La_Maudite)

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 Raw milk ricotta and mascarpone ravioli
Author: La_Maudite (---.qc.sympatico.ca)
Date:   04-30-02 23:47


Courtesy of: New Classics with Chef Rob Feenie
Episode: Pasta
Host: Rob Feenie
Yield: 4



Pasta Dough:

450 g all purpose flour
350 g semolina
1 pinch salt
3 whole eggs
16 eggs, yolks
1/2 tbsp olive oil



Ravioli Filling And Preparation:

2 cup raw milk ricotta
1 cup mascarpone cheese
1/2 tsp freshly grated nutmeg
1 cup parmesan cheese, finely, grated
1 egg, yolk



Directions:

Pasta Dough:

1. Place flour, semolina and salt in a bowl of a heavy-duty mixer.

2. On slow speed, with a dough hook, incorporate whole eggs on at a time.

3. Slowly add egg yolks, one at a time until dough reaches a cornmeal-like texture. Pasta dough will leave indentation when pressed together in hand.

4. Mix in olive oil and remove mixture from mixing bowl onto clean flat surface. Knead dough with your hands until smooth, shape into a 3-inch thick cylinder.

5. Cut into 4 equal portions and individually wrap in saran wrap.

6. Allow to refrigerate for at least one hour before using. Can refrigerate for up to 4 days, or can be frozen for up to 6 months.



Ravioli Filling And Preparation:

1. In a large bowl mix ricotta, mascarpone, parmesan and nutmeg.

2. Season with salt and freshly ground white pepper. Refrigerate until ready to use.

3. Roll out the pasta dough to form thin sheets, about 1/16 inch thick.

4. As sheets are rolled, cover with a clean cloth to prevent drying out.

5. Using a ravioli mold, line one sheet of the pasta on the bottom. Add a spoonful of the filling to each mold.

6. In a small bowl beat egg yolks and 2 tablespoons of cold water.

7. Brush egg wash on pasta and cover with top sheet of pasta and cover with top sheet of pasta and gently press to form ravioli and squeeze out any excess air. Roll over mold with a rolling pin to cut edges.

8. Place ravioli on a parchment-covered tray and freeze ravioli until ready to use. Can be frozen in single layers in an airtight container for 2-1/2 3 weeks.

9. Before serving, cook the ravioli in salted boiling water for 3 to 4 minutes. Transfer ravioli to a colander, but do not rinse.

10. Place ravioli in the middle of a bowl or on a large plate and spoon sauce over. ("Brown butter and caper sauce" or "Curry sauce")

11. Serve immediately.

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