Ravioli 101

I am not going to lie.  Making homemade ravioli is not for the feint of heart, but if you take on the task and, I promise, it will be well worth the effort. 

It will take an entire day (a conservative estimate), a lot of elbow grease and teamwork - a willing partner is a must, but you will end up with hundreds of these little pillows of yumminess that you can freeze for quick, weeknight dinners in the months to come.

I was fortunate that the day I decided to tackle this endeavor, it was pouring rain outside so I had a captive husband to enlist.

Tip - Crack the eggs one at a time into a small bowl before adding to the mixer.  If you don't, and a piece of shell gets in, you will never get it out.

Running the dough through the roller settings takes a good deal of patience.  Be prepared for it to twist, get crooked, tear, etc.  When this happens, get it back on the counter, fold in into a rectangle, roll it out thin and start over.

Be prepared with plenty of plastic wrap sheets.  You don't want to be running around the kitchen digging for supplies while the dough dries out.  It happens faster than you would imagine!

Be sure to gently push dough into each cavity of the ravioli tray.

Egg wash on the edges ensures that the ravioli won't break open in the boiling water.

I adapted this ravioli dough recipe from the Food Network's Tyler Florence, but I'll tell you, all three times I have made it, the dough has been too dry.  In order to get it to come together and form a ball in the mixer bowl, I had to add extra olive oil as well as a few teaspoons of water.  Still it did not form an actual ball and was a little shaggy, but I was able to knead it up into a good ball on the counter.

Ravioli Dough

3 C all purpose flour
4 eggs + 1 yolk
2 - 3 T basil or sage infused olive oil
1 t salt
water if needed

Directions:

In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue mix until it forms somewhat of a ball. If it is still too dry, add a little more oil or a teaspoon at a time of water until it comes together.  Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.

Prepare ahead by tearing off long pieces of plastic wrap to layer the pasta sheets in so they don't dry out while you are making the next one.

Cut a golf ball size piece of the dough off and immediately wrap the remainder to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and flatten it with a rolling pin until it is thin enough to roll through the pasta machine (on setting #1 if Kitchen-aid).  Roll it through 2 or 3 times, at the widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until you are at setting 5 or 6.  Any thinner and the dough may rip when filling. The dough should be about 1/8-inch thick.

Whisk egg yolk in a small bowl with a teaspoon of water.

Dust ravioli tray well with flour.  Lay a pasta sheet on your ravioli tray, carefully pressing the dough into each cavity.  Using two spoons, place a half teaspoon or so of filling into each cavity then brush egg wash between each.  Lay the sheet of pasta over the top, pressing out an air pockets, then roll with a rolling pin.  Invert in a single layer onto plastic wrap lined baking sheet and freeze.  Once individually frozen, transfer raviolis to a freezer storage bag.

Drop frozen ravioli into gently boiling, salted water and boil 10 - 12 minutes.  Carefully remove with a spider or slotted spoon.

Veal Shallot Ravioli Filling

1 T sage infused olive oil
1/2 lb ground veal
2 cloves garlic
2 shallots
1 T fresh chopped parsley
1 t sage
1 t thyme
1 egg
1/2 C ricotta
1/2 C Parmesan
salt and pepper

Directions:

Heat sage infused oil in a deep saute pan.  Brown veal over medium heat, breaking into tiny pieces.  Drain while still slightly pink.  Add shallots, garlic, sage and thyme to meat and saute until veggies are opaque and veal is done.  Let cool.  Scrape meat mixture into a large bowl and mash with fork until somewhat smooth.  Add ricotta, Parmesan and salt and pepper to taste.  Add egg and mix well.

Butternut Squash Maple Ravioli Filling

1 C cubed butternut squash
1/4 c maple syrup
2 T butter
10 sage leaves
1/2 C ricotta
1 egg
1/4 t nutmeg
salt and pepper

Directions:

Preheat oven to 375.  Toss butternut squash with sage infused olive oil, salt and pepper then roast on a rimmed baking sheet, 30 - 45 minutes until starting to caramelize.  Remove from oven and let cool.

While squash is roasting, melt butter in a small sauce pan and add minced sage.  Cook until sage is wilted and butter is starting to brown.

Transfer squash to a bowl, pour in sage butter and mash with a fork until the consistence of mashed potatoes.  Add maple syrup, ricotta, nutmeg and salt and pepper to taste.  Add egg and mix well.

Ricotta Herb Ravioli Filling

1 C ricotta
1/4 C Parmesan
1/4 C mozzarella
1 T lemon zest
1 t honey
1/4 t nutmeg
2 T minced fresh basil
2 t minced fresh parsley
salt and pepper
1 egg

Directions:

Mix first eight ingredients together then salt and pepper to taste.  Add egg and mix well.

As my beautiful Grandma Marinesi used to say, Mangia, Mangia!

Traditional Bolognese Sauce

 
Winter has finally arrived, and here in Southern California, that's cause to celebrate.  It's been raining for days and local news stations are reporting that we are officially no longer in a drought.  Woohoo!  That is truly exciting news.

This past weekend was damp and cold, but we took advantage of a short break between rainstorms to host our annual backyard Christmas tree burn.
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It's become a friends and family tradition to get together after the holidays for a big Italian dinner, then share a special bottle of dessert wine around a roaring fire.

















On this night the special wine was Wilson Creek's Decadencia, made from century-old "Old Vine" Zinfandel with a touch of natural chocolate that makes it even more delectable.

There is something indescribably endearing about gathering around a bonfire.  Something that touches the deepest recesses of our hearts and strengthens our human bond.

With silvery moonlight falling through bare winter branches and wisps of pine-scented smoke drifting above, the best of memories are made.

This year's burn was a little more colorful than others thanks to Mystical Fire.  Gotta love those Groupon deals!







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Thanks to the wintry weather of late, I've spent quite a bit of time indoors lately, and when cooped up on a rainy day, my first thought is always, let's make a pot of sauce.

How many recipes can sit on the stove for hours, perfuming the house with a mouthwatering aroma, and just get better and better the longer it cooks?  This Bolognese is one of my favorite recipes.  It's fantastic on its own over any number of pastas or as an accompaniment to stuffed shells, manicotti, ravioli, lasagna...

I use three different meats in mine because that's how my Grandma Marinesi did it, but you can you use whatever meat you prefer.

In recent years grocery stores have really stepped up their game when it comes to imported foods.  Items I could only find at Italian stores are now regular stock on the International aisle of my local market.  And - in my opinion they are worth seeking out.  Using San Marzano tomatoes does make a difference.

I always start with my usual blend of mushrooms, onions, carrots, celery and garlic, but I have been known to add a little red bell pepper if I have one lying around.  It just adds extra sweetness.

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The key to this recipe is to take your time in between steps.  Don't rush it. The longer this simmers on the stove, the richer and silkier it becomes.

Let each liquid cook down and reduce for a good half hour before adding the next ingredient.  Layers of flavor take time to develop.


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A garnish of fresh basil is the perfect bright, spicy compliment to the richness of the sauce.

Traditional Bolognese Sauce

Ingredients

1 lb ground veal
1 lb ground beef
1 lb ground pork
2 t kosher salt
black pepper
1 t sugar
1/4 t nutmeg
1 t red pepper flakes
1 t dried thyme
1 T oregano
3 carrots
3 celery stalks
1 lb mushrooms
1 onion
10 garlic cloves
2 T basil olive oil
2 T butter
2 C heavy cream or milk
2 C white wine
1 C sherry
1 t tomato paste
2 - 28 oz cans crushed San Marzano tomatoes
2 - 28 oz cans diced San Marzano tomatoes with basil

Directions

Heat 2 T basil olive oil in a large pot on medium high.  Add meat, red pepper flakes thyme and a few grinds of black pepper, and brown, breaking into small pieces.  Once meat is almost done, remove to a bowl with a slotted spoon.  Discard fat from pot.

Melt 2 T butter in the same pot with 1 t tomato paste.  Add finely chopped vegetables and saute over medium high heat until soft.  Add meat, oregano, sugar, nutmeg and salt, blending well with a wooden spoon.

Add cream or milk and increase heat to bring to a boil, then reduce heat slightly to gently boil for 30 - 40 minutes.

Add wine and sherry.  Again increase heat to a boil, then reduce slightly to a gentle boil for 30 - 40 minutes, cooking down the liquids to intensify the flavors.

Add the canned tomatoes and once again, bring to a boil, then reduce to a simmer and that's it. Let this sauce simmer on the stove all day long - at least 4 - 5 hours, stirring occasionally.  If the sauce ends up thicker than you like, add a splash of chicken broth and simmer again.

This a big batch so be sure to freeze some.

This sauce is fantastic over any pasta, ravioli and even to make lasagna with.

Top with Parmesan, Romano, basil, parsley...

Baked Garlic Shrimp Bowl

 The Essence of Italy in a Bowl!

 

 

Years ago I lived in Newport Beach, California where we would frequent a restaurant on Pacific Coast Highway called Jack Shrimp.  They served pretty much one thing, bowls of shrimp in a spicy broth with a loaf of crusty bread for dipping.  It was an addicting combination.  

Though Jack Shrimp closed over a decade ago, I often still find myself craving their shrimp bowls and decided to create my own version of their delicious specialty - Italian style.

 

 

 

There is something about the classic yet simplistic combination of olive oil, garlic, lemon, white wine and parsley that is timelessly Italian.  Add some fresh heirloom tomatoes (I always keep heirloom cherry tomatoes on hand), spicy red pepper flakes and a pat of butter and the subsequent silky broth is absolutely mouth watering.

 

 

Soudough bread is my favorite.  I simply sliced the bread, spritzed the slices with coconut oil spray, gave each a twist of fresh ground black pepper and toasted them on a sheet pan while the shrimp were cooking.

The crisp bread serves as a spoon to scoop up the shrimp mixture.  Don't worry, there will be plenty of broth left for dipping.

Baked Garlic Shrimp Bowl

2 lbs peel deveined shrimp cut into 1" chunks
Juice of one lemon
3 T garlic, finely chopped
1/4 C Garlic Infused Olive Oil
1/4 C chicken broth
1 T butter
1 T red pepper flakes
2 t salt
1/4 C fresh chopped tomatoes
1/4 white wine

Preheat over to 375.  Combine all ingredients in an oven proof skillet.  Bake 10 - 15 minutes.

Enjoy with a crusty loaf of sourdough and a buttery Chardonnay.

Chicken Marsala with Tomato Basil Spaghettini

This is one of my favorite dishes.  I've tried it at every Italian restaurant I've ever been to and, after dinner, even gone so far as to prod chefs to divulge their secrets. Over the years I've assimilated the information gathered to create my own version.

When it comes to tenderizing meat, do yourself a favor and use a tin can. Lay the breasts down some wax paper, cover the meat with plastic wrap and pound away. As long as it's a relatively new can it will have a rounded rim at the bottom which works much better than a mallet and will not splatter microscopic shards of raw meat all over your kitchen.

I am not a fan of dredging, in fact, as a lifelong dieter, I try to avoid white refined flour whenever possible. (Naturally this goes out the window when it's time to make pizza dough, I am Italian, after all.) Instead of dredging I simply sprinkle a little flour onto both sides of the breasts. The end result is the same. 

 

 

Sear the flattened breasts over high heat so they develop a nice, golden brown crust, but only a couple minutes per side. Don't worry that the chicken is raw in the center. You want it to finish cooking in the sauce.

 

 

 

  


I am passionate about olive oils, especially the flavor infused variety. Whether it's the dead of winter and there are no fresh herbs around, or you just have not been to the market, flavored olive oils are a wonderful way to get the essence of fresh herbs into your dish.

For this recipe, sage is the perfect choice. If it was spring or early summer, I would fry a few leaves in the pan to infuse the butter and oil before adding the chicken, then use them as garnish later, but my sage has withered due to a few cold nights.

Sage infused olive oil is the perfect alternative.

 

 

I prefer cremini mushrooms for this dish as they are firmer and hold up better than white. Rather than slice, I quarter them, as I really like to savor that earthy mushroom flavor.

Normally I would use red bell pepper in this recipe for its inherent sweetness, but, as you will learn, I rarely follow guidelines or recipes exactly. Certain ingredients are interchangeable, and I always go with what looks best at the time.

Today the yellow peppers simply looked better than the red. They were plump and a deep golden yellow. I couldn't resist.

Oh, how I love garlic! I honestly feel more is better - always. I use an entire head of cloves in this dish, leaving them whole (huge cloves I will slice in half). As they roast in the sage oil then simmer in the Marsala they become soft and sweet in the center, their sharp bite giving way to a creamy, delicious mildness.

I want to mention the beef base here, as it is an important ingredient that gives this Marsala its richness. Use the paste that comes in a jar, not the powder, and you will want to go easy when initially seasoning the breasts, as the paste is definitely salty.






As I mentioned earlier, I try to stay away from white refined anything, including pasta. Even when I make my own pasta, I try to use at least half whole wheat flour. Whether it's penne, rotini, spaghetti, linguini and fettuccine, I feel the whole wheat is toothier, and just more satisfying.

This simple pasta is an easy accompaniment to the Marsala.  Toss in some basil, tomatoes and Parmesan, and the reserved pasta water turns it into a delicious sauce.

 

 

 Chicken Marsala

4 boneless chicken breasts, pounded 1/2" thick
1//2 lb cremini mushrooms, sliced
1 red bell pepper, sliced
2 large shallots, sliced
1 head garlic cloves, whole, peeled
2 T butter
4 T sage infused olive oil
2 T flour
1 t rubbed sage
1 t thyme
pepper
salt
1 T tomato paste
2 T fresh lemon juice
1 t beef base
1/2 - 3/4 C Marsala wine
1/2 C chicken broth
1/2 C heavy cream 
2 T fresh parsley
Parmesan cheese

Place breasts on wax paper, cover with plastic wrap and pound with the rounded side of a tin can until you achieve a 1/2 inch thickness. Sprinkle both sides with sage, thyme, salt, pepper and flour.

Melt 2 T butter and 2 T sage olive oil in large skillet over medium-high heat. Sear chicken until golden brown on both sides but not cooked though, roughly 4 - 6 minutes per side depending on the size.  Transfer to a plate and tent with foil.

Add remaining 2 T sage olive oil to pan and swirl until hot. Add vegetables and saute until starting to soften. Clear a space in the center of the pan and add tomato paste, beef base and lemon juice. Stir with wooden spoon until melted. De-glaze with Marsala, reduce heat to medium and cook until vegetables are tender and garlic cloves are beginning soften. Add chicken broth and heavy cream. Stir to blend. Add chicken and juices. Nestle breasts into sauce, reduce heat to medium-low, cover and simmer until chicken is cooked through, 15 - 20 minutes.

Sprinkle with parsley and Parmesan cheese and serve with spaghettini on the side.

Whole Wheat Tomato Basil Spaghettini

8 oz Spaghettini
10 cherry tomatoes, halved
Basil   
Parmesan 

Cook pasta in generously salted water according to instructions.  When done, drain, reserving 1/2 cup pasta water. Add tomatoes, basil (fresh or tube), Parmesan and pasta water. Toss to combine.