Now that it is cooling down outside and days become shorter we look for more comfy food.
I know this kind of ravioli since my childhood, from all the Christmas day lunch with these delish, this was out highlight for dinner. I know that in other Countries there are different favorites for the festive days but for us this was THE BEST and I loved this Italia tradition.
This recipe takes quite a lot of time especially if you prepare the roast before, but the result is so excellent that the time spend in the kitchen was more than worth!
Making artisan pasta at home with the best ingredients is very easy if you have some of the kitchen tools. In this way just with the simplest ingredients you will get the best and most delicious you have ever had.
The tools I used: kneading machine, pasta roller and ravioli maker mold.
Kneading machine: a good food processor or something like a Kitchen-Aid will make your life easier as you only need to combine the ingredients, let the machine work and let the dough rest before the final kneading. This step can be made by hand on the table or much better beginning in a big bowl; after combining the ingredients let the dough rest and knead again.
Pasta roller: They are not expensive today, but if you plan to make more often, this machine is really worth and good value! Electrical ones or attachments for the stand mixer are more expensive, but I don’t find it really necessary unless you make often and huge quantity of pasta. The other possibility is to buy the special attachment for the stand mixer
Ravioli mold: This also can make your life easier but you can also make you ravioli on the table after topping with a second pasta sheet the first sheet of dough prepared with willing. Press well both sheets dough before cutting.
The basic ingredients for pasta are very simple: 100 g flour for each egg, but depending on the size of the eggs you may need to water (maybe a few teaspoons) or flour if too sticky.
Be prepare that pasta dough is quit stiff, but it should be elastic enough and pliable.
Note: I always prepare double amount pasta dough in order to be sure the dough is enough and I have some more to make tagliatelle. This is highly recommended!
Summer Pasta with Basil, Tomatoes and Cheese
- 300 g flour (could be substituted partially with semolina)
- 3 large eggs, room temperature
- ½ teaspoon salt
- 1 tablespoon vegetal oil
- 300 g leftovers ofpot roast (I used beef)
- 50 g parmesan cheese
- 150 g ricotta cheese
- 1 egg
- 1 pinch dried rosemary, pulverized (optional)
- 1 pinch nutmeg, or to taste
Sauce (herbs to taste):
- Gravy leftovers from the roast, if available (quantity to taste)
- 4 tablespoons butter
- 4-6 fresh leaves sage
- 1-2 springs rosemary
- 1 bay leaf
- Parmesan cheese to taste
- First of all prepare pasta dough combing and kneading all the ingredients for the dough. Shape to ball, wrap in foil and let rest at room temperature for at least 30 minutes.
- For the filling: chop the roast with a food processor. Add all the other ingredients to combine. Shape to balls.
- Knead the pasta dough, slice one portion and toll out the pasta slice after adding enough flour if possible using the pasta roller. You can roll it at a thicker size (adjust the notches) first and then thinner as needed. If the pasta is not smooth enough you may have to fold the pasta several times until it appears smooth. The best way is to knead the pasta before rolling until really smooth, this makes the rolling out much easier. With my pasta roller the best is the 2 thins adjustment, but rolling at this size twice.
- To shape the ravioli it’s easier to use the special mold (see pictures) but you can also do it by hand. For this place you pasta sheet on a well-floured surface, brush little (very little water!) on the sheet and dot with 1 teaspoon of filling for each ravioli leaving about 2 cm between mounds. Now cover with a second sheet of a pasta and press down to eliminate air pockets between them to seal. My grandmother used a small glass pressing slightly to seal. Use a ravioli cutter or a knife to cut out the ravioli into rectangles. Don’t overlap ravioli to store until cooking. If you don’t use them the same day you can keep them in the fridge for one or two day or if longer freeze them in single layer. If you have pasta leftovers you can cut them into tagliatelle or fetuccine.
- For the sauce reheat at medium the roast sauce and add butter (if you have a lot of sauce you don’t need butter) and herbs. As soon as herbs are fragrant remove from heat. Don’t burn the herbs or the will turn bitter.
- Bring a big pot of water to boil, add salt as necessary and when it is boiling add some vegetal oil. Pour the ravioli (they may be still frozen, don’t defrost them prior cooking) in the water and check the cooking point as soon they will appear on the surface.
- Drain and serve immediately with the butter/roast sauce and top with parmesan cheese to taste.