Archives for March 2013

Roasted Garlic, Sausage & Spinach Raviolis with a Sage Garlic Butter Sauce

2013-03-08 17.33.38My daughter Marley has a great baking blog Marleys-Place.com and she makes sure her readers understand her liberal use of vanilla and they love her for it.  I realize that I am the same way with garlic in my cooking as she is with vanilla in her baking.  I just can’t get enough garlic.  I LOVE GARLIC.

I am grateful for the snow day today that left me with a day to do what I have been yearning to do for months… make homemade raviolis!

Food is about family, and many members of my family contributed to today’s meal in some way…

Marley helped make the pasta.  In reality she let me help and do enough to have participated but she is magic when it comes to dough and she made a great pasta dough.

Lisa helped by buying me a Kitchen-Aid appliance for rolling out the pasta and a ravioli tray to help make perfect raviolis and make sure they close and stay closed while they are cooking.  My last all-by-hand batch had several raviolis that exploded their contents while boiling.

My Italian mother-in-law Midge helped by walking me through the steps to making perfect pasta and gave me the confidence to try pasta making on my own.

Roasted Garlic, Sausage and Spinach Raviolis with a Sage Garlic Butter Sauce

garlic-roasting-in-the-toaster-oven-photoStep 1.  Roast a ton of garlic cloves – You are going to need about 15 cloves of roasted garlic between the filing and the butter sauce. Cut 15 cloves in half and brush with olive oil and place on a tray or aluminum foil in the toaster oven until they are light golden and smell yummy.

 

 

 

Step 2. Sage Garlic Sauce – Cut a stick of butter into several pieces and place in a sauce pan on very low.  To it add:

  • 1 pinch sea salt
  • 1 teaspoon Sage –  powder
  • 1 Tablespoon Sage – dried
  • 1/4 teaspoon good Paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 7 cloves roasted garlic

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Let this mixture simmer over very low heat for 20-30 minutes for the flavors to fully marry.  At the end add one tablespoon grated pecorino cheese and one tablespoon cold butter in small pieces, and place in your Ninja or food processor and blend until there is a nice even consistency.  Return to sauce pan and let this rest until just before eating when you will need to warm it again slightly.

 

 

Step 3. Filing –  Cook one pound sausage in a frying pan.  Remove sausage and drain.  Keep about one tablespoon of the sausage drippings and mix with a little water and cook the spinach in the same pan. Place the sausage, remaining roasted garlic and spinach in the food processor or in your ninja in batches and beat until nice and fine but not quite puree. Finally mix in 2 cups ricotta cheese and 1/2 cup grated hard cheese.

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Step 4. Pasta -(Marley mostly made the pasta…)

Clean then flour your counter space.

Place 4 cups all purpose flour on the counter (after you clean it) and make a well.

Into the well crack 6 eggs, and USING YOUR HANDS mix the eggs into the flour.  This is a little tricky, but if I can learn to do it, anyone can.

Keep a little water near by in case you need a little extra moisture.

Get the egg and flour incorporated and then continue kneading for 10 minutes.  The pasta dough will be very elastic and after 10 minutes of kneading it will have a nice satin finish.

Cut the final dough ball into 4 pieces and place these on the counter until a bowl to set for one hour.

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Step 5. I got a kitchen aid and the pasta attachments as a gift, and please don’t tell my MIL but it works so much better than the old fashioned type that attached to the table and used a hand crank.  The stainless steel rollers and cutters are the same but it works so much nicer with the kitchen aid.  Roll out your pasta ball and for the raviolis we are going to use a 6″ wide pasta sheet and use our old world ravioli mold.

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Step 6. Fill the Raviolis – It takes a very small amount of the filling to fill the ravioli.  Especially using a mold and rolling pin, if you over stuff them the excess filling will get all over the place.  It is about a generous teaspoon of filling in each ravioli.  With the mold you lay the bottom sheet down, make a pocket, fill each ravioli, cover with a second sheet and rolling pin the layers together.  If you are hand cutting your ravioli’s make sure the edges are well sealed!  Once you have filled and cut the raviolis place them on a floured cookie sheet and place them in the freezer for 5 minutes.  This will make them cook so much nicer!

 

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2013-03-08 16.43.08 Step 7. We even have enough left over to make some fettuccine