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Beet Ravioli with Goat Cheese

Monday
Oct172016

A Fabulous Giveaway and How To Make Mushroom Ravioli with Pancetta

 

You guys - I have such a great giveaway for you!  I'm very excited about this. I've been collecting copper cookware for about 25 years now and so I really love it. When Lagostina contacted me about doing a giveaway of a beautiful Martellata Copper Pastaiola for my readers, I jumped at the chance.  This is a beautiful hammered Tri-Ply Copper 6-quart pot with an insert for draining pasta (or blanching vegetables).  It's become my favorite pot!  It is a $249.99 value, so this is such a great opportunity!

**THIS GIVEAWAY HAS NOW CLOSED**

Congratulations to Holly Dunn, who won the giveaway! 

 

The pot is so pretty I just keep it out on top of my stove.  I love the look and feel of the handles on this pot and it has a nice solid lid.  You will love the convenience of the pasta insert - just lift the insert up and the water drains out - easy for draining pasta and transferring right into your sauce on the stove, which is what I like to do.  

The pot features premium tri-ply technology combining stainless steel inside and hammered copper outside with a thick aluminum core.  The pot has flared edges for dripless pouring. 

For the giveaway, all you have to do is leave a comment at the end of this post.   The giveaway will close at midnight on October 27th. A winner will be drawn randomly on October 28th. This giveaway is limited to US Residents only.  Please make sure to fill in your e-mail when you comment (emails are never shown) because if you don't, you will not be eligible to win.  

I've developed a recipe for this post that uses one of my favorite ingredients - pancetta. Pancetta is unsmoked Italian bacon.  And there's nothing better than the combination of bacon, mushroom and onions. The ravioli is made with a mushroom and mascarpone cheese filling and then dressed in a sauce of sauteed red onion, crispy pancetta and chopped fresh parsley. It's delicious!  

What a gorgeous pot - and I love the feel and look of the handles.

It's terrific for draining pasta, blanching vegetables, poaching shrimp, etc. 



If you've never made homemade ravioli before, now is your chance to give it a try.  I'm showing you how to make it with a ravioli mold, which is my favorite method - it's fast, easy and makes very uniform ravioli. And I'm giving you step by step photos to give you the confidence to try!  I hope you will because making homemade ravioli is a fun project.  

You can freeze the ravioli easily.  Just place on a sheet in the freezer until they are frozen, place in plastic bags and freeze.  When you want to cook them, no need to defrost - just place in simmering water and cook a minute longer than normal. 

 

Mushroom Ravioli with Pancetta and Red Onion

for a printable recipe click here

*You can use whatever combination of fresh mushrooms you like.

Using a Ravioli Mold is the easiest method to make ravioli.  Also, you will need pasta rollers, a couple of rimmed baking sheets, a small pastry brush, a rolling pin and a fluted pastry wheel. 

makes 36 ravioli (serves about 6)

for the Pasta:
3 extra large eggs
2½ cups AP flour (approximately)

* for the Mushroom Filling:
2 Tablespoons extra virgin olive oil
½ cup diced red onion
4 ounces shiitake mushrooms, stems cut off and caps chopped
4 ounces cremini mushrooms, chopped
¼ teaspoon onion powder
couple of pinches of coarse sea salt
a few grindings of freshly ground black pepper
2 ounces Parmigiano cheese
¼ cup mascarpone cheese (Italian cream cheese)

for the sauce:
4 ounces pancetta, diced (Italian unsmoked bacon)
4 Tablespoons butter
3 Tablespoon extra virgin olive oil
½ cup minced red onion
freshly ground black pepper
2 Tablespoons chopped Italian parsley
grated Parmigiano cheese for serving

Make the pasta (I give you three different methods to make the pasta):
Food processor method:  Place the eggs in a food processor and pulse twice.  Add 2 cups of the flour and pulse until blended.  Keep adding the rest of the flour until the dough gathers up into a ball.  If the dough is still sticky, add more flour, a tablespoon at a time and pulse, until the dough gathers up and is not so sticky. Remove dough and place on counter.  Knead until the dough is still moist but does not come off on your hands. If it does, add a dusting of flour until it doesn't stick to your hands. Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.  

Automatic Mixer method: Place the eggs in the bowl of an automatic mixer and blend with a fork.  Attach the dough hook attachment to the mixer and add 2 cups of the flour.  Mix with the dough hook until blended.   Keep adding the rest of the flour until the dough gathers up into a ball. If the dough is still sticky, add more flour, a tablespoon at a time and mix until the dough is not so sticky. Remove dough and place on counter.  Knead until the dough is still moist but does not come off on your hands. If it does, add a dusting of flour until it doesn't stick to your hands.  Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.   

Hand method:  Place the eggs in a medium bowl and blend with a fork.  Add the flour, a cup at a time, and keep blending until the dough gathers together.  Keep adding the rest of the flour until the dough gathers up into a ball. If the dough is still sticky, add more flour, a tablespoon at a time and mix until the dough is not so sticky. Remove dough and place on counter.  Knead until the dough is still moist but does not come off on your hands. If it does, add a dusting of flour until it doesn't stick to your hands.  Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.  

Make the Filling:
Heat the olive oil in a large skillet and add the red onion, mushrooms and seasonings and saute over medium low heat until soft, about 15 minutes, stirring every now and then.  Remove from the heat and let cool slightly. Place the Parmigiano cheese into a food processor and pulse until finely ground.  Add the the mushroom mixture and pulse.  Add the mascarpone cheese and pulse until finely blended.  Taste and adjust for salt, adding more if needed. 

 

 

A ravioli mold makes easy, uniform ravioli . . . 
 

 brush water between the filling . . .


 and lay the top sheet of pasta on slowly, allowing any air bubbles to escape


 

Assemble the Ravioli:
Take the pasta and cut into thirds.  Take a third of the dough (keep the remaining dough until plastic wrap) and place through pasta rollers at the widest setting.  Keep rolling the dough through the pasta rollers, narrowing the rollers until the pasta is about ⅛ inch thick (#5 on my KitchenAid rollers).  Cut the pasta sheet in half - each half should be slightly larger than the ravioli mold.  Flour the inside of the ravioli mold and place pasta sheet on top.  Press the sheet slightly into the mold indentations.  Using two spoons, place about a teaspoon of filling into each indentation. Take a small pastry brush and dip the brush into water and wet the pasta in between the filling indentations. Place the second pasta sheet on top and lay it down, squeezing out any air as you go.  Run a rolling pin over the pasta to press together.  Flip the mold over and remove the ravioli.  They will not be separated. Take a pastry wheel and separate the ravioli.  Place the fresh ravioli on a floured rimmed baking sheet. Loosely cover with plastic wrap while you make the remaining ravioli. You can place the covered ravioli in the refrigerator unti you are ready to make the sauce and serve. 

When all the ravioli are finished, make the sauce.

Make the Sauce:
In a large frying pan, saute the pancetta until crisp.  Remove the pancetta and the fat and let drain on paper towels. Do not wipe out the pan.   Add the butter, olive oil and red onion and saute slowly until the onion is soft. Turn off heat. 

Bring a large pot of water to boil, using  a pasta insert if you can. Have a large serving bowl ready.  Add half of the fresh ravioli to the boiling water and reduce heat until the ravioli is just simmering (you don't want to boil them vigorously  because they can break).  Simmer gently for about 2 minutes and remove from the water and let drain, using the pasta insert.  Place the ravioli in the serving bowl. Cook the other half of the ravioli and place in the serving bowl.  Add the sauce and toss gently until well coated.  Add a few grindings of fresh black pepper and the chopped parsley and blend.  Add the grated cheese and serve.  

 

For the giveaway, all you have to do is leave a comment at the end of this post.   The giveaway will close at midnight on October 27th. A winner will be drawn randomly on October 28th. This giveaway is limited to US Residents only.  Please make sure to fill in your e-mail when you comment (emails are never shown) because if you don't, you will not be eligible to win.  

**THIS GIVEAWAY HAS NOW CLOSED**

Monday
Aug292016

Roasted Cherry Tomato Pasta

 

It's that time of year again when the cherry tomatoes are overflowing in your garden and the Farmer's Markets. We love eating them raw in salads, of course, but how about roasting them until they are soft and sweet and serve them over pasta?  This simple dish is a snap to make and you probably have most of the ingredients on hand anyway. 

This dish is not about the pasta being overly dressed - remember, the sauce on pasta should just complement the pasta, not drown it.  Garlic is sauteed in a little good olive oil and then a spash of white wine and chicken broth are added with some seasoning.  There's a hint of tomato sauce, but not much.  The star of the show here is the roasted cherry tomatoes, so we let them shine with just a light sauce underneath them.

Click to read more ...

Wednesday
Aug032016

Charred Corn Summer Salad

This is one of my favorite summer salads.  With sweet corn coming into season and tomatoes and peppers just around the corner, this is a great Farmer's Market dish. The dressing that I make for this makes the salad bright and crisp. It's easy to feed a crowd with this.

I like to grill the corn first in its husks and then char it.  I leave the corn in its husks and soak it in water for about 30 minutes.  This allows the corn to steam on the grill first before pulling back the husks and giving the corn a final char.  

For the sweet peppers, you can use any sweet pepper you like but I am really loving the mini sweet peppers right now for raw dishes - you can slice them into such nice little rings.

Click to read more ...