I love making ravioli. It's satisfying. Especially freeform ravioli because it flops around the plate elegantly and it's fun to experiment with.
I'm not going to lie, it's easier making pasta at work because we have professional machinery. But making pasta dough by hand gives you considerable bragging rights.
And I enjoyed hand cranking out the pasta – even if the clamp was not holding my machine to the table as securely as I would have liked. What better way to get friends involved?
I used ricotta, parmesan, and a pinch of nutmeg to make a light cheese filling and then experimented with different pasta forms. The first batch was similar in shape to cannelloni, long and tube like. The next were oversized agnalottis (pillow shaped pastas).
With a filling as light as ricotta a heavy sauce would ruin it, so I opted for some colorful sautéed rainbow chard with garlic and red pepper flakes. And garnished the pasta with fresh Early Girl tomatoes and finishing olive oil from Spain.
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