RECIPE TITLE "MY GRANDMA'S RAVIOLI"
recipe excerpted from Wolfgang Puck's Pizza, Pasta, and More
Copyright © 2000 by Wolfgang Puck
...for more great Wolfgang Puck' recipes go to our GREAT CHEFS page
Serves 2 --- easy
1 pound baking potatoes (about 2 large), scrubbed thoroughly
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons minced shallots
1 teaspoon minced garlic
8 ounces farmer cheese
5 ounces goat cheese
2 ounces mascarpone cheese
3 tablespoons freshly grated Parmesan cheese
2 tablespoons minced fresh mint leaves
2 tablespoons minced fresh chervil leaves
1 egg, lightly beaten
Kosher salt and freshly ground pepper
1 recipe Basic Pasta Dough
Semolina or all-purpose flour, for dusting
1 egg lightly beaten with 1 teaspoon water, for egg wash
8 tablespoons (1 stick) unsalted butter
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground white pepper
Minced fresh flat-leaf parsley leaves
1. Make the filling: Bake the potatoes in a preheated 350 degrees oven until fork tender, about 30 to 40 minutes. Peel, and while still warm, pass through a food mill. In a small saute pan, heat the butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine all the cheeses, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to overmix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into 1/2 ounce balls, about the size of golf balls.
2. Cut the pasta dough into 4 portions and work with 1 portion at a time, keeping the remaining dough covered with plastic rap. Lightly dust the work surface with flour. With a pasta machine or a rolling pin, roll out the dough about 20 inches long and 4 inches wide. Brush the dough with egg wash and arrange 9 to 10 balls of filling on the lower third of the length of the dough, about 1 to 1 1/2 inches apart. Fold the top half over the cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut the ravioli. Dust a tray with flour and arrange the ravioli on the tray, dusting with more flour. Repeat with the remaining dough, egg wash and filling. Refrigerate, covered, until needed.
3. Bring a large pot of salted water to a boil. Cook the ravioli until ad dente, about 3 to 4 minutes.
4. Meanwhile, in a large saute pan, over high heat, cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the cheese and season with salt and pepper. Garnish with parsley and serve immediately.
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• Tuna, Green Bean, and Orzo Salad
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Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
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Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info