But I digress. I know this
wonderful blogger, Sarah from A Taste of Home Cooking who takes the time to
organize fun bi-weekly recipe swaps. It’s a lot of work as I’ve hosted a couple
so I am extremely appreciative. The category this time? Pasta. I submitted my
Penne & Arugula in a Tomato Cream Sauce & got this delicious recipe
from Melissa @Fried Ice & Donut Holes:
Here we are back to my story.
So I am all excited to make these. At first, because of time, I have
reservations in the supermarket. Should I buy wonton wrappers, pre-made, to
make these? Then decide no. Melissa does say that these are easy. I bet they
are when the kitchen isn’t post-flu cyclone with a runny-nose toddler craving
mommy attention! LOL. Well, I threw my best pasta mound forward (thank you
Mario Batali for teaching me the volcano/center crater for water/ pasta-making
action! And thank goodness for my quartz countertops that make prep &
cleanup easy!
All in all a good, homemade
pasta dinner that only took me… wait for it… an hour to make! Yes, I am fast. I
would use the filling again (also would be great for a stuffed mushroom appy!)
but I would buy pre-made ravioli wrappers. Buitoni has them! I am a
scratch-made girl but some things I like getting from the experts. Pasta being
one, yeast-made bread the other.
Thank you Melissa for a fun
& delicious recipe! And thanks, Sarah for the swap.
Homemade Mushroom, Arugula,
& Ricotta Ravioli with Garlic Basil Olive Oil
Slightly adapted from Fried Ice & Donut Holes
For the Dough:
- 3 Eggs
- 1 1/2 c Flour
- 1/4 tsp Salt
- Water
(I have to say, I am printing
Melissa’s instructions below BUT I used Mario Batali’s Method ):
In a large bowl, whisk
together the eggs. Then, stir in
the flour & salt. Add water as
needed, until a soft dough is formed.
*Be careful not to add too much water here. Knead the dough several
times, then separate it into two large pieces. On a lightly floured surface, roll out half of the dough
into a very thin rectangle. Spoon
your filling by the teaspoonful at 1 1/2 inch intervals on top of the piece of
rolled out dough. Moisten your
fingers with a little bit of water & wet the dough slightly around the
circle of filling, to help the dough stick together when you top it. Take the second piece of dough, roll it
out into another very thin rectangle &carefully drape it over the top of
the filling. Slice the dough into
individual raviolis, securing the edges with a gentle press. At this step, the ravioli can be frozen
or cooked immediately. To cook,
bring a pot of water to a boil.
Gently slide the ravioli one by one into the boiling water and cook for
6-8 minutes. Serve immediately.
For the Filling:
- 1 TBSp Olive Oil
- 2 Garlic Cloves, crushed
- 1 package (8 ounces)
Mushrooms, finely chopped
- 1 package (6 ounces) Baby
Arugula, finely chopped
- 1 c Ricotta Cheese
- 1/4 c Parmesan, grated
- 1/2 tsp Salt
- Ground Pepper, to taste
In a large skillet, heat the
olive oil &cook the garlic for about one minute. Add the mushrooms & arugula, & cook until softened,
about 3-5 minutes. Remove from
heat & pour into a medium bowl.Stir in the ricotta, parmesan, salt, &
pepper.
Using the same sauté pan:
For the Basil Olive Oil:
- Few pinches dried basil
- 3-5 Garlic Cloves, crushed (I
used 3)
- 1 tsp Crushed Red Pepper
Flakes
- 1/2 c Olive Oil
On low, heat the oil. Add in
the basil, garlic, & pepper & on low heat, allow the flavors to meld
for a few minutes.
Drizzle over freshly cooked
ravioli in place of sauce.
