I tried to make it and it's wrong. Very wrong. Way way to much flour. Yikes! Why do people post these recipes without trying them? Why?
ahem. . .
On to another recipe that I've not made. But this one, this one looks fantastic. I love to make my own pasta dough and I'm itchin to make ravioli some day. This recipe is not for the faint at heart, or busy moms, or anyone that doesn't have a whole freakin day to make a batch of ravioli.
Wolfgang Pucks Pumpkin Ravioli
10 tablespoons (5 ounces) unsalted butter
1 pound fresh pumpkin, peeled and cut in 1-inch cubes
2 cups heavy cream
1/2 bay leaf
2 tablespoons minced fresh sage, plus 6 small leaves for garnish
2 teaspoons minced fresh thyme leaves
2 eggs, beaten
Salt
Freshly ground white pepper
1/2 recipe Spinach Pasta Dough or Regular Pasta Dough, recipe follows
1 egg, beaten lightly, for egg wash
Semolina
2 cups chicken stock or light duck stock, recipe follows
2 shallots, chopped
Spinach Pasta Dough:
1/2 pound fresh spinach (about 1 bunch)
1 1/2 cups semolina flour, finest grind
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 eggs
2 tablespoons extra-virgin oil
Wash the spinach carefully in 2 or 3 changes of water. Cut off 1 inch of the stems. Chop the leaves and puree them in a towel or napkin and squeeze the juice into a measuring cup. (Use a towel or napkin that you dont mind using only for this purpose, because spinach juice stains.) There should be about 1/4 cup of juice. Stir 2 tablespoons of the spinach puree into the spinach juice and reserve. Discard the remaining puree.
Combine the flours in the food processor with salt. With the motor running, add the eggs, olive oil, and enough of the spinach mixture through the feed tube so that the dough forms a ball pressed together. Wrap the dough in plastic and let it rest at room temperature, for at least 2 hours.
Divide the dough into 4 pieces and roll and cut 1 at a time as desired. Keep. The unrolled dough covered to prevent it from drying. Place any cut pasta on baking sheets that have been liberally dusted with semolina.
Notes: The unrolled dough should be refrigerated after it has relaxed for 2 hours. Plan to use it within 24 hours. For best results, cut pasta may be refrigerated up to 24 hours before using or it may be left to air dry. For longer storage, Freeze the cut pasta, then wrap it tightly in plastic and return to the freezer. It will keep 3 to 4 weeks if carefully wrapped.
Yield: 1 1/2 pounds
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986
Regular Pasta Dough:
11/2 cups semolina flour, finest grind
11/2 cups all-purpose flour
1 teaspoon salt
4 eggs
2 tablespoons extra-virgin olive oil
Place the flours in a food processor fitted with a metal blade. Add the salt, eggs, and olive oil. Process until the dough begins to mass on the blade (about 1-2 minutes).
Remove the dough from the processor and press it into a ball. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting. (Rolling the dough by hand is extremely tedious; with a small pasta machine and cutting attachment, you will save time and produce a much more uniform product.)
Notes: The pasta can be made by hand or in an electric mixer fitted with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients and mix them together slowly until everything is combined well. Wrap in a plastic.
Yield: 1 1/2 pounds
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986
Chicken Stock:
Bones from 2 chickens, chopped into pieces
1 small carrot, peeled and sliced
1 small onion, quartered
1 small stalk celery, sliced
Stems from 1 bunch parsley
3 to 4 green leek leaves, sliced (optional)
1 sprig fresh thyme or 1 pinch dried thyme
Bay leaf
1/2 teaspoon white peppercorns
Mushroom scraps (optional)
Tomato scraps (optional)
4 quarts water, approximately
In a stockpot, place the chicken bones, then add all the remaining ingredients except the water. Add water to cover by 2 inches, bring it to a boil and reduce the heat. Simmer the mixture for 2 or 3 hours, skimming the surface scum form the stock as it collects.
Strain the stock into a clean pot, and grease it thoroughly. Bring the stock to a boil, and reduce it over moderate heat to 2 quarters.
Use the stuck immediately or let it cool to room temperature and refrigerate or freeze until needed.
Notes: To make demi-glace chicken, duck, veal, etc., reduce stock until it is slightly syrupy and the flavor is concentrated.
Yield: 2 quarts
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986
Whilst surfing around I found this recipe. I like it on more than one level. One, it has Parmesan and ricotta. You can never go wrong with parmesan and ricotta. and two, because it uses egg roll wrappers. This is genus I think because who has a whole freakin day to make pasta? Still, I love homemade pasta, it's always worth the time and mess. Well not always, but, if you want to impress your friends and family, you gotta make homemade pasta, just once. You'll see.
ravioli
Savory Pumpkin Ravioli
This recipe was inspired by
Tora-Lynn Lyons, of Rensselaer, NY (USA).
Yield: two dinner portions
Ingredients:
| Ravioli | |
| 1 1/2 c. | Ricotta cheese |
| 1 1/4 c. | pumpkin puree |
| 1/4 c. | shredded Parmesan cheese |
| 1/2 c. | shredded Mozzarella cheese |
| 2 Tbsp. | fresh parsley, minced |
| 1 Tbsp. | fresh sage, minced |
| 1 tsp. | ground nutmeg |
| 1/2 tsp. | salt |
| 1/4 tsp. | pepper |
| 1/8 tsp. | ground clove |
| 1 each | package of egg roll wrappers |
|
| |
| 2 each | French shallots, minced |
| 2 each | garlic cloves, minced |
| 1/2 c. | butter |
| 1 Tbsp. | fresh sage, minced |
| 1 Tbsp. | fresh parsley, minced |
| 2 tsp. | fresh rosemary, minced |
| 1/2 tsp. | ground nutmeg |
| 1/4 tsp. | pepper |
| 1/4 c. | red wine |
| 1/2 c. | heavy cream |
| as needed | sage leaves |
| as needed | parsley sprigs |
Ravioli procedure:
Combine all ingredients except for egg roll wrappers; mix well and set aside.
Cut each wrapper in half, making two rectangular sheets. Place a heaping teaspoon of pumpkin mixture onto one half of the rectangle, leaving edges free. Brush edges lightly with water. Fold the rectangle in half and crimp the edges together using the tines of a fork to form the ravioli. Dust each ravioli with a bit of flour for ease of separation and set aside.
Start boiling a large pot of water while making the sauce.
Sauce procedure:
To make sauce, begin by sautéing minced shallot and garlic in butter until tender and transparent. This will take about 5 minutes. Add herbs and spices, and sauté for one minute. Add wine; cover and simmer 5 minutes. Add heavy cream and cook just until hot.
When the water comes to a boil, add ravioli carefully. Reduce the water to a simmer and cook the raviolis for 6 to 7 minutes, or until they are puffed in the center and soft on the edges. Drain carefully.
To serve, arrange on a large platter. Drizzle the raviolis generously with the sauce and garnish with sprigs of fresh parsley and sage leaves, if desired.
Heat a saute pan over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens and falls into a puree.
Turn the pumpkin into a saucepan, add 1/2 of the cream and half the herbs and cook over a low heat for approximately 1 hour, or until the puree is thick and the liquid has evaporated. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons of butter. Whisk in the beaten eggs, season, to taste, with salt and pepper and set a side to cool.
On a floured surface, roll out the pasta as thin as possible. Cut into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the egg-washed dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it.
Bring a large pot of water to a boil, while you make the sauce.
Prepare the sauce: In a saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining cream and reduce by half. Over a low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat. Strain the sauce into a clean saucepan and add the remaining sage and thyme. Season to taste with salt and pepper.
Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to a boil. Correct the seasonings.
Divide the ravioli among preheated soup dishes and spoon the sauce over them. Garnish each serving with a fresh sage leaf. Serve immediately.
A simple but delicious alternative sauce can be made from fresh unsalted butter, minced fresh sage, and a little freshly grated Parmesan.
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