perc-o-prince
Well-known member
When taking the kids home from high school, we'd drive pas a restaurant that seemed to post a different kind of house-made ravioli every other week. So, I got to thinking that it might be nice to have a ravioli board! Lo and behold, Santa's little elf must have been listening, because I got one for Christmas!
So last night I decided ravs might be just the thing to have. I decided on butternut squash with ricotta and truffle oil. The filling recipe needs tweaking, but the ravs came out very nicely!
In case you're not familiar, the first pasta sheet gets laid on the board. You make a small dimple in each pocket and plop a bit of filling in each. I then dripped a bit of truffle oil on each blob before covering with the top pasta sheet. I pressed gently with my hands to press air out then rolled them with the little roller. This not only seals them, but makes the zig-zag perforation for separating them. 3-4 minutes in boiling water, then a toss in a pan with EVOO, butter and sage. Serve with some sliced Italian sausage, a salad of greens dressed with a black truffle oil/white truffle vinegar vinaigrette and a glass of wine!
I definitely need to increase the nutmeg and sage in the filling, and can probably skip the ricotta all together, but for a first attempt, it wasn't bad!
Chuck
So last night I decided ravs might be just the thing to have. I decided on butternut squash with ricotta and truffle oil. The filling recipe needs tweaking, but the ravs came out very nicely!
In case you're not familiar, the first pasta sheet gets laid on the board. You make a small dimple in each pocket and plop a bit of filling in each. I then dripped a bit of truffle oil on each blob before covering with the top pasta sheet. I pressed gently with my hands to press air out then rolled them with the little roller. This not only seals them, but makes the zig-zag perforation for separating them. 3-4 minutes in boiling water, then a toss in a pan with EVOO, butter and sage. Serve with some sliced Italian sausage, a salad of greens dressed with a black truffle oil/white truffle vinegar vinaigrette and a glass of wine!
I definitely need to increase the nutmeg and sage in the filling, and can probably skip the ricotta all together, but for a first attempt, it wasn't bad!
Chuck
