So I am still swooning over my recent kitchen purchase. In case you forgot, here it is again:
I’ll admit it, I got a little overly excited when it arrived. I made fresh pasta for dinner 4 times in 5 days and I even brought leftovers to work everyday to see how well they reheated. It got so bad, I had to give the poor pasta roller a few days off before I started another pasta making blitz. But the time has come.
Having tested out a basic fresh pasta recipe and a spinach pasta recipe, I decided it was time to stuff it and figured ravioli was a good place to start. Since the weather is getting a little warmer these days, I wanted to create a lighter ravioli. I used this recipe from Bon Appetit as inspiration and started digging in the fridge for filling options. As luck would have it, I had almost the entire ingredient list on hand.
For the noodle part, I used my basic pasta recipe, but I rolled it out much thinner than I had for linguini. For the filling, I used some asparagus that I had leftover from the previous nights dinner (I love it when I can use fresh ingredients in multiple recipes), ricotta, and mint. Here’s the result:
Overall, I had ravioli success. They tasted good, filled my belly, and didn’t burst during the boil. Win, Win, Win in my book. But I still learned a few things and have a few notes.
1. Pasta expands in water. I know, this is not an earth shattering revelation, but what looked like appropriately sized (3 inch by 3 inch) ravioli during assembly turned into beasts half the size of my plate. In short, size matters.
2. I was a little underwhelmed by the filling. I was aiming for light and healthy, and it was, but they were missing a little something. I would add more mint, a little salt, maybe some shredded parm, and perhaps garnish with lemon zest. I’m still working on a better version, so stayed tuned. I’ll keep you updated.
3. Thin pasta is important for ravioli. I was very happy that I rolled the pasta sheets much thinner for the ravioli prep. It allowed for a good balance between noodle and filling in each bite.
Asparagus Ravioli (Trial #1)
1/2 cup ricotta cheese
10-12 stalks of asparagus (washed, blanched to taste, and chopped into 1/2 inch segments)
1 tsp fresh mint, minced (*I would increase this to maybe 1.25 tsp)
salt and pepper
Extra virgin olive oil
1 prep of basic pasta recipe, rolled out thin
Mix ricotta, asparagus, and mint until well combined. Flavor with salt and pepper to taste and then mix in egg. Cut out 2 inch by 2 inch squares from pasta sheets and add about 1 tsp of filling. Lightly wet edges of square with water, top with another pasta square, and push around edges to seal. Let ravioli sit for 10-15 minutes before boiling so that edges dry a bit. Add ravioli to boiling water in batches so that they don’t stick together during boiling. Ravioli will begin to rise when they are done, after about 3-5 minutes. Recover ravioli from boiling water and toss with olive oil. Top as desired.