Pasta:
1 egg, beaten
10 ml oil
250 ml flour
1 ml salt
30-40 ml water
In a medium bowl whisk together the egg, oil, salt and water. Add the flour in two parts stirring with a wooded spoon. Once the dought is no longer sticky transfer it to the counter and knead it until smooth. Add the estra flour if needed until it is no longer sticky buy still easy to squeeze. (You do not want the dough to be moist or it will be hard to process through the pasta machine).
Form the ball of dough into a skinny rectangle and flatten it out with your hands. Use #1 on the pasta machine and put the dought through 3 times. Add a bit more flour it it gets moist. THen put it through #2 agian. Always run it through a bit of flour if it feels at all moist. Put it through #3-5 two times each. Lay it out on the counter to dry. Brush with egg wash.
Once you have your filing made place little teaspoons full of filling on to your pasta sheet on one half only. Make sure they are far enopught ways from the edge so that you leave yourself enought pasta around to seal them. Fold over the other side of the pasta sheet to cover the filling mounds. Seal the edges and use your ravioli cutter to makes into squares.
Filling:
375 ml cubed squash and yam (any winter beg's can be used)
30 ml mozzerella, grated
15 ml parmesan
15 ml margarine
1 clove garlic, minced
1/2 ml of any three of the following seasonings: (onion salt, cayenne pepper, Cajun seasoning, basil, cilantro, oregano, parsley, seasoning salt, pepper, garlic powder)
Take the skin off the vegetables and cut them into even sized cubes. Put about 2-3 inches of water in a pot and bring to the boil. Once it's boiling add the vegetables and cook till easily pierced with a fork. Put the cooked vegetables in the food processor with all the otehr ingredients and pulse till smooth and thick. Should not be too moist. Add any three spices from the list as well as salt and pepper. Take it to adjust the seaonings before filling the pasta.
Sauce:
100 ml cream
30 ml margarine
75 ml parmesan
seasonings (pinch of mutmeg and parsley)
Fill a large pot 1/2 full of water and bring to a rolling boil. Drop the ravioli in one at a time and boil until they float to the surface about 2-3 min. Use a slotted spoon to remove them from the wter and into your colander to dram. Drain the water out fo your large pot and put your cream and margarine in the bottom. On med-high heat, heat up the cream and mar until the marg is melted and the cream is steaming. Place all of the cooked pasta in the sauce and toss gently to coat all of the ravioli. Lay them carefully onto two plates (about 8 on each plate) and sprinkle them with a little parsley and mutmeg. Serve warm.
1 egg, beaten
10 ml oil
250 ml flour
1 ml salt
30-40 ml water
In a medium bowl whisk together the egg, oil, salt and water. Add the flour in two parts stirring with a wooded spoon. Once the dought is no longer sticky transfer it to the counter and knead it until smooth. Add the estra flour if needed until it is no longer sticky buy still easy to squeeze. (You do not want the dough to be moist or it will be hard to process through the pasta machine).
Form the ball of dough into a skinny rectangle and flatten it out with your hands. Use #1 on the pasta machine and put the dought through 3 times. Add a bit more flour it it gets moist. THen put it through #2 agian. Always run it through a bit of flour if it feels at all moist. Put it through #3-5 two times each. Lay it out on the counter to dry. Brush with egg wash.
Once you have your filing made place little teaspoons full of filling on to your pasta sheet on one half only. Make sure they are far enopught ways from the edge so that you leave yourself enought pasta around to seal them. Fold over the other side of the pasta sheet to cover the filling mounds. Seal the edges and use your ravioli cutter to makes into squares.
Filling:
375 ml cubed squash and yam (any winter beg's can be used)
30 ml mozzerella, grated
15 ml parmesan
15 ml margarine
1 clove garlic, minced
1/2 ml of any three of the following seasonings: (onion salt, cayenne pepper, Cajun seasoning, basil, cilantro, oregano, parsley, seasoning salt, pepper, garlic powder)
Take the skin off the vegetables and cut them into even sized cubes. Put about 2-3 inches of water in a pot and bring to the boil. Once it's boiling add the vegetables and cook till easily pierced with a fork. Put the cooked vegetables in the food processor with all the otehr ingredients and pulse till smooth and thick. Should not be too moist. Add any three spices from the list as well as salt and pepper. Take it to adjust the seaonings before filling the pasta.
Sauce:
100 ml cream
30 ml margarine
75 ml parmesan
seasonings (pinch of mutmeg and parsley)
Fill a large pot 1/2 full of water and bring to a rolling boil. Drop the ravioli in one at a time and boil until they float to the surface about 2-3 min. Use a slotted spoon to remove them from the wter and into your colander to dram. Drain the water out fo your large pot and put your cream and margarine in the bottom. On med-high heat, heat up the cream and mar until the marg is melted and the cream is steaming. Place all of the cooked pasta in the sauce and toss gently to coat all of the ravioli. Lay them carefully onto two plates (about 8 on each plate) and sprinkle them with a little parsley and mutmeg. Serve warm.
Comments