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REC: Green Sage Ravioli. I forgot how good this is! This is a combination of
Joined: Dec 14, 2005
Posted to Thread #6436 at 4:25 pm on Apr 24, 2007
recipes by Anna Casale and Richard Olney that I came up with many years ago. With chard, fresh sage, and 2 kinds of parsley, it's really nice for spring.
1 lb. Swiss chard or spinach (Chard is easier to handle and makes greener pasta) or a 10-oz. package of frozen spinach, defrosted
1/2 cup beaten egg (2 jumbo)
1/2 tsp. salt
1 Tbs. olive oil
12 oz. semolina or unbleached flour, or a combination of the two.
1 to 2 Tbs. warm water, if needed
Olive oil for coating
Stem the chard or spinach, wash the leaves well, then blanch them in boiling water just until tender. Drain, rinse under cold water and drain again. Squeeze out excess moisture with your hands, then wrap the greens in a towel and twist to extract as much moisture as possible. (Frozen spinach does not need cooking; just squeeze it dry.)
Put the greens into a processor and chop. Add the eggs, salt, and olive oil and process until well pureed. Add the semolina and/or flour and run the machine 30 seconds. Scrape down the bowl and process another minute. The dough should form a ball; if it doesn't, add warm water a tablespoon at a time until it does.
Oil a small bowl, add the ball of dough and turn to coat. Cover with plastic wrap and let rest at least 1 hour before rolling out.
8 oz. ricotta cheese
4 Tbs. butter, softened
2 beaten eggs
Salt and white pepper to taste
8-10 large fresh sage leaves, finely chopped
1/3 cup finely chopped curly parsley
2/3 cup grated Parmesan cheese
1/3 cup fresh bread crumbs.
Mash the cheese with the butter until well blended. Add everything else and taste carefully. It should be very well seasoned.
Making the ravioli:
Divide the rested dough into six pieces. Roll one piece in a pasta roller, keeping the strip of dough the width of the roller, until very thin (setting #6 on my KA attachment). If the strip becomes too long for your work surface, cut it in half. Lay the strip(s) out on a floured surface and place teaspoon-sized mounds of filling in a row along the bottom half, 2-1/2 inches apart. Lightly brush around each mound with water, then fold the upper half of the strip over the filled half. Press around the filling with your fingertips to remove air and seal the dough. Cut into squares with a ravioli cutter or knife. Lift onto a floured towel set on a cookie sheet. Let dry a bit before cooking, turning them once or twice.
(This recipe will make about 60 ravioli, though you could halve the filling and make noodles with the remaining dough. Freeze ravioli in a single layer on a tray, then seal in a plastic bag. They go right from the bag into boiling water without defrosting.)
Cooking and serving:
Chopped Italian parsley
Grated Parmesan Cheese
Bring a big pot of salted water to a boil. Add about 18 ravioli, bring the water back to a boil, then turn it down to a gentle simmer. Cook until tender, about 8 minutes (Cut a little corner off one and taste to check firmness) Lift out with a skimmer and toss on a platter with a some of the butter. Keep warm while cooking remaining ravioli.
Serve tossed with butter, and sprinkled with the Italian parsley and Parmesan cheese. A fried sage leaf makes a nice garnish.
Other messages in this thread:
- 6436. REC: Green Sage Ravioli. I forgot how good this is! This is a combination of - Joe - 4:25pm on 04/24/07 (37)
- The sage is almost ready to start again. Thanks Joe. While I wait...does the drying of - Marg CDN - 4:39pm on 04/24/07
- Marg, it's more to make them handle-able, I think. They stick to each other badly when first made, - Joe - 6:03pm on 04/24/07
- I watched him too. I've been making something like this for about 5 years now and still just don't - Marg CDN - 9:08pm on 04/24/07
- Or stapling. That would work. [NT] - Marg CDN - 9:09pm on 04/24/07
- Are the two layers of pasta separating, or is the filling erupting out of the center? - Joe - 9:43pm on 04/24/07
- hi Marg, there are a few things that would make the ravioli open when cooking. [LINK] - Randi - 11:08pm on 04/24/07
- You know, it may actually be too thick. I used lasagne dough. made fresh that morning from the - Marg CDN - 1:16am on 04/25/07
- I think it's the dryness. I've always stuffed ravioli right out of the pasta roller, when it's - Joe - 1:32am on 04/25/07
- and, if you are buying lasagne noodles, even though they are freshly made, they have - Randi - 2:24am on 04/25/07
- You're both coming up with great ideas. - Marg CDN - 4:04am on 04/25/07
- Randi and Marg, I never got the hang of the ravioli mold, though the one pictured seems more - Joe - 5:48am on 04/25/07
- those molds work great. it's a frame and you lay your sheet of pasta - Randi - 3:25pm on 04/25/07
- Mine just doesn't work that great. I can't figure out where it plugs in. My pasta roller is an - Marg CDN - 9:41pm on 04/25/07
- which motor do you have? if it's the same as mine I'll xerox the instructions and send them off to - Randi - 9:56pm on 04/25/07
- No the motor was supposed to be for the ravioli mold. I think that's why it isn't working. - Marg CDN - 10:36pm on 04/25/07
- I've seen those and couldn't figure out how they could stuff and cut the - Randi - 5:00pm on 04/26/07
- Or duct tape! [NT] - Joe - 9:43pm on 04/24/07
- Lol ;o) [NT] - DawnNYS - 7:50pm on 04/27/07
- I've experimented with eggwash, egg white, water and - Shaun in TO - 10:08pm on 04/25/07
- Well we must have different spit. I have pressed like crazy, used a fork to crimp, then another - Marg CDN - 10:35pm on 04/25/07
- Wait, I'm just putting two and two together... Dinner here...funeral the next week...Do you think? [NT] - Shaun in TO - 12:08pm on 04/26/07
- too funny Shaun "-)) [NT] - Randi - 3:15pm on 04/26/07
- this sounds great Joe, can't wait to try it :-) thanks [NT] - Randi - 10:57pm on 04/24/07
- BTW Joe, after you posted the Lutece escargot I pulled out the cookbook. tomorrow I'm - Randi - 11:21pm on 04/24/07
- Oooh I've tried that. It's well worth the few minutes it takes to cook! [NT] - Joe - 11:57pm on 04/24/07
- cool! I'm thinking of doing a juliene with the skin and crisp frying it as a garnish. fresh - Randi - 12:10am on 04/25/07
- Wow! I'll toast to you tomorrow evening. Let me know how the salmon comes out. [NT] - Joe - 1:30am on 04/25/07
- hey, you still have plenty of time to get here for dinner. bring a bucket of the duck fat you're - Randi - 2:26am on 04/25/07
- Can't make it tomorrow, but there's a gallon of duck fat in my fridge with your name on it. Any - Joe - 2:47am on 04/25/07
- be still my heart! what a treasure. [NT] - Richard in Cincy - 1:19pm on 04/25/07
- a pund of duck fat should do just that "-))) [NT] - Randi - 3:17pm on 04/25/07
- OY - "pound" of duck fat. must have another cup of coffee! [NT] - Randi - 3:27pm on 04/25/07
- Actually, a gallon is EIGHT pounds. But duck fat isn't that bad as fats go... - Joe - 4:05pm on 04/25/07
- you sound more and more desperate with each post. who knew that duck fat would - Randi - 4:20pm on 04/25/07
- Alas, I would take you up in a quack for the fat, but I can't feature shipping it across the country [NT] - Richard in Cincy - 4:33pm on 04/25/07
- Randi's rosemary is lovely---she sent me some. [NT] - AngAk - 6:51pm on 04/25/07
- Desperate, indeed. And I'll throw in a few pounds of sorrel while we're at it. [NT] - Joe - 11:58pm on 04/25/07