ravioli
groundbreaking saturday cooking-a-thon.
I was a bit bored, so being me, decided to make ravioli from scratch for dinner and beyond. I decided to make a pumpkin/tarragon version (alas, tesco's supermarket has no sage) and a mushroom leek.
They began with basic pasta dough, using a recipe crossed between mario batalli and spannocchia-- though i dont think it mattered because i think my cup measures were metric (read that somewhere, anyone know?): ~3/4 c. flour to 1 large egg, and a tinsy bit of evoo. combine using "well of flour", kneed until still a bit sticky and stretchy, but smooth looking and solid. Roll ATAP (as thin as possible).
pumpkin filling: soft roasted pumpkin (flesh only!), parmasan (how do you spell that!?), bit o' butter, nutmug, a few tarragon leaves, s&p.
mushroom/leek: mince leek, garlic, and some carrot uber-fine (soak the link to remove the sand- unless your trot nixon, he's a gritty ballplayer). saute and add some mushrooms which have been halved and sliced thinly. deglaze with a bit of wine. s&p.
I saved the pumpkim seeds, roasted them, and used them for a crunchy garnish. the accompanying sauce was basic butter, white wine, and tarragon.
We (my flatmates helped a bit) ate the pumpkin ones for dinner with a $40 dollar bottle of australian shiraz that one of my flatmates had gotten cheap from his work. it was good.
I was a bit bored, so being me, decided to make ravioli from scratch for dinner and beyond. I decided to make a pumpkin/tarragon version (alas, tesco's supermarket has no sage) and a mushroom leek.
They began with basic pasta dough, using a recipe crossed between mario batalli and spannocchia-- though i dont think it mattered because i think my cup measures were metric (read that somewhere, anyone know?): ~3/4 c. flour to 1 large egg, and a tinsy bit of evoo. combine using "well of flour", kneed until still a bit sticky and stretchy, but smooth looking and solid. Roll ATAP (as thin as possible).
pumpkin filling: soft roasted pumpkin (flesh only!), parmasan (how do you spell that!?), bit o' butter, nutmug, a few tarragon leaves, s&p.
mushroom/leek: mince leek, garlic, and some carrot uber-fine (soak the link to remove the sand- unless your trot nixon, he's a gritty ballplayer). saute and add some mushrooms which have been halved and sliced thinly. deglaze with a bit of wine. s&p.
I saved the pumpkim seeds, roasted them, and used them for a crunchy garnish. the accompanying sauce was basic butter, white wine, and tarragon.
We (my flatmates helped a bit) ate the pumpkin ones for dinner with a $40 dollar bottle of australian shiraz that one of my flatmates had gotten cheap from his work. it was good.
posted by scott at 3:00 PM
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