"You are the butter to my bread,and breath to my life..."
Valentine's Day may have come and gone without too much of drama for us..I bought some gorgeous flowers for baby D and P surprised me with my favorite bottle of perfume..but other than that it was a pretty low key affair.. We were both busy with our respective works..and came home later to baby D to play the part of parents more than a lovey dovey couple.
Is it just us??
Does that happen to you and yours too??
This disillusionment with Valentine's day and all the romantic red rose, chocolate heart extravaganze that seems to be coloring the world rosy!!??
I am sure there are normal folks like us..who don't believe that love needs a day to be celebrated.
What I have often felt is, even after the drama of Vday is over, Love remains.
So yes, we had a very normal, drama proof day but the food that I served sure was full was drama!!
Have you tried doing something exceptionally yummy for your loved ones yet?
Give this fabulous Ravioli a try on your next occasion...or even better , simply to make an ordinary night seem extraordinary..
Nothing is quite like home made raviolis. Believe me, I tried to find some wonton wrappers to take the easy way out, but the little hick of a town that I am living in simply proved to be a lost cause!
Perfect case of Blessing in Disguise.
So, I tied my apron strings, took a deep long breath , sent a signal up to the powers that be and to someone up there who loves me...and told myself "Heck, I will make them Raviolis. How tough can it be"!! After all I make rotis, parathas and pooris on a daily basis don't I?? And its time to put my biceps to work... ;)
And here's the result.. Right in front of you. Tell me I shouldn't be Happy. Or Proud.
Heck.. I am Proud of these little perfectly made and indented babies!!!
Now, time for you folks to go and make your batch.
PS: Saved some boiled ones to try with a deliciously spicy tomato sauce later.
I served it with Sriracha,lime honey grilled chicken, blistered herbed Cherry tomatoes, French fries and some lychee mojito.. Perfection on a platter!!
For the Raviolis:
1 teaspoon olive oil
1 1/2 tablespoons water, or more if needed
2 cups all-purpose flour, or more if needed
1/4 teaspoon salt
For the stuffing:
You can add whatever you like but I love my stuffing to be simple and classic...so it was mushroom,cheese and spinach for us.
1 teaspoon olive oil
2-3 clove garlic, minced
1/2 chopped onion
4-5 fresh mushrooms, coarsely chopped
3 tsp cream cheese, softened
1/3 cup grated Parmesan cheese
1/2 cup mozzarella cheese
1/2cchopped spinach..drain...wring it free of water... do this ahead of time.
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/2 teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 egg white, beaten for egg wash
Browned Basil Butter sauce:
1 stick of butter ( 4-5 tbsp)
1 1/2 teaspoons chopped fresh basil.. ( i chiffonade it really fine)
garlic chopped fine 4-5 cloves
salt, pepper, dried mix italian herbs
For the ravioli dough:
Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
For the stuffing:
While the dough is resting, make the stuffing.
Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
Roll the pasta dough out to about 1/16 inch thick.It has to be really thin.If you have a pasta roller,of course use that.But if like me, you dont, then you have to roll this by hand..and its not as tough as people say it is.
Cut circles using a large cookie cutter. Scoop about 1 heaping tablespoon full of the filling onto the center of the pasta, Working with one circle at a time, brush the pasta lightly with the egg white then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Indent the edges lightly with a fork. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
For the sauce:
While thats cooking, make the sauce.
To make sauce: Melt butter in a skillet over high heat, it should be foaming and giving off a nutty smell..cin about 5 to 7 minutes. Stir in the chopped garlic..and cook till browned.
Take off heat, add the basil and seasoning...
Into the same pan,lightly add the cooked pasta , 4-5 pieces at a time..toss for 30 secs or so...remove to a plate.. garnish with fresh cheese..blistered tomatoes.. and serve hot.
PS: you can do a variety of sauces but for ravioli stuffed with cheese , a simple sauce works the best. A spicy tomato sauce wouldnt be bad either.
Save some boiled frozen pasta to be made later. Simply thaw, put in boiling water for a few mins and use as usual.