HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Pasta, Risotto and You

By Nancy Caivano

 

Four Cheese Ravioli
with Roasted Tomato Glaze

Ravioli

Serves 6

 

Ingredients:

For pasta:
2-1/4 cups all purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt

For filling:
6 oz ricotta
6 oz provolone, grated
6 oz mozzarella, grated
1/2 cup grated pecorino romano cheese, (or parmesan)
3 eggs, beaten
2 tbsp parsley, finely chopped
2 tbsp basil, finely chopped
1 tbsp chives, finely chopped
Salt and Pepper

For sauce:
10 plum tomatoes, halved
2 tbsp sugar
1 tbsp sage, finely chopped
1 tbsp butter

2 eggs beaten with 1 tbsp water for eggwash

For garnish:
1/2 cup grated pecorino romano cheese (or parmesan)
3 tbsp parsley, finely chopped

 

Method:

Prepare pasta:
In a large bowl with wooden spoon, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On a well-floured surface knead dough until smooth and not sticky. Wrap dough with plastic wrap and let rest 30 minutes.

Prepare filling:
Combine ricotta, provolone, mozzarella, romano, eggs, parsley, basil and chives in a large bowl. Mix well. Season with salt and pepper. Keep in refrigerator until ready to use.

Prepare sauce:
Heat oven to 450 degrees F. Place tomatoes in a single layer on a baking sheet sprayed well with cooking spray. Sprinkle with sugar, salt, pepper and sage. Roast in preheated 450 degree oven until well browned and softened. Place in a food processor and purée tomatoes. Strain through a coarse sieve. Place in saucepan and boil until sauce thickens and reduces by half. Strain once more through a fine sieve and reduce over medium heat until it reduces by half again, forming a glaze. Set aside and keep warm.

Stuff pasta:
Cut pasta dough in half. Roll out both halves of pasta dough very thinly (about 1/8") on a floured board. Cover one half with a damp towel to prevent drying. Drop filling by tablespoons, about 1" apart on one sheet pasta dough. Brush other sheet of pasta with egg wash. Gently place second sheet of pasta, egg side down on top of first sheet. Gently press around filling to seal. Using a ravioli cutter, biscuit cutter, large cookie cutter, or a sharp knife, cut ravioli. Let cut ravioli rest 10 minutes.

Bring a large pot of salted water to boil. Add the ravioli and boil until the ravioli are al dente. Drain.

Return sauce to a simmer. Remove from heat and stir in butter. Place ravioli on individual plates, drizzle with glaze and sprinkle with romano and parsley.

Note:
Many components of this dish can be made ahead of time. The ravioli can be made ahead and frozen. Place on a plastic or parchment lined baking sheet in a single layer. Cover well with both plastic and aluminum foil. When frozen, place them in zip-top plastic bags, and store until needed. You can place them frozen, right into the boiling water. The tomatoes can also be roasted ahead of time, and puréed, but I find reducing the tomatoes the day you will use the sauce gives the best flavor.

 

Pasta Risotto and You

Recipes
 

Ravioli Recipes

 

Pasta, Risotto and You Archive

 
Kitchen Gypsy

This page created November 1999


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.