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Tuesday, January 1, 2013

Sundried Tomato Zucchini Goat Cheese Ravioli

First and foremost, Happy New Year!
Ok that's done, now let's get back to business.
This ravioli business is just delicious.  Time consuming, but well worth it.  For NYE I was kindly asked not to put any meat or fish into my organic whole wheat ravioli so I opted for 2 fillings.
1.  Sundried Tomato, Basil, and Goat Cheese
2.  Roasted Zucchini, Rosemary and Goat Cheese
Raccord Fromage
It was the same dough process as the first time but I used organic whole wheat flour.
2 cups whole wheat flour
2 eggs
pinch of salt
drizzle EVOO
1 Tbsp water
200g fresh goat cheese
drizzle cream
50 g finely chopped sundried tomatoes
2 zucchinis, sliced and oven roasted (I sprinkled cayenne pepper on them)
handful chopped basil
1 Tbsp dried rosemary
handful parmesan
few cracks fresh pepper
1.  Make the dough.  Mix the ingredients and knead into a ball.  Wrap in plastic and let sit for at least 30 minutes.
2.  Make the fillings.  For the sundried tomato filling:  In a large bowl with a fork, mix the tomatoes with 100g of the goat cheese, parmesan, and a few cracks of pepper.  If it's too thick, add a bit of cream.  Refridgerate.
For the roasted zucchini filling:  Do the same thing but with the zucchini and rosemary instead of tomatoes and basil.
3.  Cut your dough into 4 pieces.  Roll out each piece with your nifty pasta machine onto the thinnest setting.
4.  On each band, place approximately 1 tsp filling every 3-4 inches.
5.  Beat an egg and brush a bit of eggwash around each filling ball.  This will act as glue.
6.  Fold your band over and press all around the balls of filling to make sure there are no air bubbles.  Use a cookie cutter or ravioli cutter (if you're lucky enough to have one) to shape your pasta.  When it cooks it will get all wrinkly anyway, but at least you will have tried to make it shapely and pretty.
7.  When ready to eat, boil for 4-5 minutes in salted water.

One batch should make 35-40 ravioli.  Enough to feed 6 people.  I've realized this is a long process.  Nex time i'm going to go bulk and make all different types of ravioli filling (especially butternut squash and sage oh my...) and then freeze them.  They apparently freeze well on a cookie sheet and then can be transferred to ziplock bags to be used at your convenience.

For sauce I made a lemon chicken broth with a dash of milk.  I did it the easy way with a cube.  I think anything would go, especially a pesto or cream sauce.  I didn't want to make a sauce too thick that would take away from the integrity of the precious ravioli.

These were supposed to be appetizers for NYE but didn't quite make it into the meal plan because of all the other food that was already on the table.  We ate them one new year's day as a main course.  Since they just sat in the fridge for almost 24 hours they hardened and I was afraid they would stay hard after cooking.  They didn't.  They were perfect.
  I'm not sure which ones I liked best.  They were very different and I was careful to have both types on my plate.  The explosions of flavor were very pleasant.

The cinnamon rolls for dessert were a big hit too.
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