Thursday, December 1, 2011
Roasted Red Pepper in Garlic Ravioli
2 1/2 cups flour (I used one cup semolina and 1.5 cups all purpose)
6 cloves garlic minced VERY fine
IN a large bowl stir together flours, make a well. Put eggs and garlic into said well. Using a fork blend.
Turn dough out onto a lightly floured surface and knead until the dough is smooth and even feeling. Wrap tightly in plastic and allow to rest 15 minutes.
Then using a rolling pin or pasta roller (my preference) begin to roll pasta to about the thickness of a nickle or setting 5.
Allow pasta to rest about 10 minutes then fill, seal and place in the fridge until time to use.
(You can use an egg wash or lightly butter the edges to get to stick if your dough is drying faster than you can seal it).
Boil 8-10 minutes or until it is done.
5 Oz ricotta
1.5 roasted red peppers finely diced
1/4 cup parmesan reggiano (yes buy the expensive stuff YUM)
Fresh black pepper, a lot (but not too much)
Mix to combine and dallop into fresh pasta.
I served ours with spinach salad and parmesan crisps, and my fresh alfredo (featuring more of that amazing parm reg.)