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| Spinach Ravioli with House-made Ricotta Cheese in a Yellow Pepper Sauce with Basil Pesto |
| 8 Servings |
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| Ingredients: Spinach Pasta |
1 lb unbleached all-purpose flour
7 oz spinach blanched and all water removed
2 eggs
water to bind
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| Ingredients: Ricotta Cheese |
1 qt buttermilk
1 gal whole milk
pinch salt
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| Method: Spinach Pasta |
| Place flour in a medium mixing bowl and make a well in the center.
Use a blender to purée spinach and egg.
Place spinach mixture in the well.
Use a fork to whisk the sides of the flour thoroughly into the spinach
mixture.
First a paste will form and then a dough.
You may need water to incorporate all of the flour into the dough.
Cover and let rest for 30 minutes. |
| Method: Ricotta Cheese |
| Prepare a strainer with 4 large layers of rinsed cheese cloth.
Place both milks and salt in a sauce pot over medium heat and stir
until warm.
Let heat with a thermometer attached to the side of the pot.
When temperature reaches 160 degrees, use a spatula to loosen
curds stuck to the bottom of pot.
Do this a few times, being careful not to break up the curds too
much.
When temperature reaches 175 degrees, remove from heat and use a
ladle to remove the whey.
Use a slotted strainer to remove the curds into the cheese cloth.
Let rest for 15 minutes.
Tie ends of cheese cloth and let hang for 15 minutes to continue
draining. Refrigerate until chilled.
Season with salt and fine ground white pepper, 1 whole egg, 1/2 cup
chopped parsley,1 cup grated parmesano cheese, and 1 chopped
basil leaves. |
| Method: Spinach Ravioli |
| To roll ravioli, begin with 1/2 the dough at a time.
Use a hand-cranked pasta machine to roll pasta sheets.
Roll dough on widest setting until it is as square and even as
possible.
Begin thinning the sheet by tightening the setting one at a time.
Roll to the second to the last setting.
Generously flour the bottom of the sheet and place over a ravioli
form.
Spoon ricotta filling into each space.
Cover with another sheet of pasta.
Use a rolling pin to seal and cut the ravioli form.
Turn out onto a lightly floured sheet pan.
Separate each ravioli.
Refrigerate until ready to cook.
Serve with yellow pepper sauce and top with basil pesto. |
| Ingredients: Yello Pepper Sauce |
5 yellow peppers deseeded and sliced
1 Spanish onion, sliced
2 cloves garlic
1/2 t ground turmeric
1/2 C cup dry white wine
4 C chicken stock
1 T whole coriander seed
1 t red pepper flakes
15 basil leaves
1/2 lb unsalted butter
1/2 C heavy cream
3 T extra-virgin olive oil
to taste salt & pepper
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| Method: Yellow Pepper Sauce |
| Place the coriander, red pepper flakes, and basil leaves in a sachet
made of cheese cloth, tie securely with twine and set aside.
In a heavy bottomed sauce pan, heat the olive oil on medium heat.
Sweat the peppers, onions, and garlic until tender.
Next, add the turmeric and sauté for 1 minute.
Deglaze with the white wine, and allow the alcohol to cook out
(reduce by half).
Add the sachet and chicken stock and reduce the sauce by half.
Add the heavy cream and cook for 5 more minutes.
Place sauce into a blender in batches with some of the butter for
each batch; blend until smooth.
Finally, season the sauce with salt and pepper to taste and pass it
through a medium meshed sieve. |
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