Raviolis with Ricotta and Mint and Orange Shallot Poppy Seed Butter and Micro Beet Greens

April 9th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

1 cup fresh ricotta cheese, drained
1 cup fresh goat cheese
1 tablespoon orange zest
3 tablespoons fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 medium shallot, chopped fine
1 teaspoon salt
1 teaspoon coarse black pepper
Beet Pasta (recipe follows)
Orange Shallot Poppy Seed Butter (recipe follows)
Olive Oil
Micro Beet Greens

Directions

Mix the ricotta, goat cheese, orange zest and fresh herbs in a mixing bowl until well combined. Season with salt and pepper. Make raviolis using the beet pasta, about 2 inch squares. Bring a large pot of salted water to a boil and place raviolis inside. Cook until tender, about 4 minutes. Raviolis should float when almost done, make sure to flip to ensure that both sides are cooked evenly. Take out of the boiling pot of water with a slotted spoon and place a dollop of shallot poppy seed butter on top. Garnish with some micro beet greens.

Fresh Beet Pasta

Ingredients

3 medium beets, cooked, peeled and chopped fine
3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
1 teaspoon salt

Directions

To make dough in a processor blend beets, flour, egg and salt in a food processor until mixture just begins to form a ball (dough should be firm and not sticky). Process dough for another 15 seconds to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To roll pasta divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

Orange Shallot Poppy Seed Butter

Makes 2 cups butter

Ingredients

1½ sticks butter
1 medium shallot, chopped fine
1 tablespoon orange zest
12 tablespoons orange juice
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

Heat all the ingredients in a small sauce pan and stir. Refrigerate until the mixture hardens.
In the meantime, in a medium sauté pan, melt butter and sauté shallots until translucent. Add poppy seeds, orange juice, and white wine and allow to cook down for about two minutes. Drizzle over cooked raviolis.

Spring Pea & Mint Ravioli with Sweet Pea Flowers

April 24th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 shallot, minced
1 cup fresh English peas, steamed soft and mashed
¼ cup fresh mint, chopped
¼ cup ricotta cheese
¼ cup goat cheese
½ teaspoon lemon zest
Salt
Freshly ground pepper
Herbed pasta dough

For the sauce

1 tablespoon olive oil
1 shallot
½ cup vegetable broth
Juice and zest of 1 lemon
1 tablespoon mint, chopped
2 tablespoons butter

Sweet Pea Flowers, for garnish

DIRECTIONS

Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth. Using fresh herb pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until the raviolis float to the top of the pan. Strain, place a few raviolis in each serving dish.

For the sauce

In a sauté pan over medium heat, add olive oil. Cook shallot until soft, about 3 minutes. Add vegetable broth and lemon and reduce. Add lemon zest and mint. Finish with butter and serve over cooked raviolis and garnish with sweet pea flowers.

Spinach & Three Cheese Ravioli (kid friendly)

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
¼ cup fresh spinach juice
1 teaspoon salt
½ cup parmesan, grated fine
½ cup pecorino Romano, grated fine
¼ cup ricotta cheese
Butter

Directions

Mound flour on a work surface, preferably wooden, and make a well in center. Add egg, spinach juice and salt. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.

Roll pasta:

Divide dough into 8 pieces, then flatten each piece into a rough rectangle and over rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll out into flat sheets.

In a medium mixing bowl combine the three cheeses and mix well. To assemble ravioli cut the fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating.

Strain and dollup with butter.

Gold Beet Goat Cheese Ravioli or Tortellini with Spring Herb Broth

March 30th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the ravioli & tortellini

1 cup gold beets, steamed until soft and mashed
1 tablespoon orange zest
2 tablespoons orange juice
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh cilantro, chopped fine
¼ cup goat cheese
1 Ger-Nis fresh pasta recipe

For the spring herb broth

2 cups Ger-Nis sweet onion broth
1 teaspoon fresh chives, chopped fine
1 teaspoon fresh mint, chopped fine
1 teaspoon fresh tarragon, chopped
1 teaspoon orange zest

Directions

In a small bowl, mash together beets, orange zest, orange juice, parsley, chives, tarragon, mint, cilantro, and goat cheese. Mix until smooth and set aside.

For the tortellini

Using fresh pasta sheets cut with cookie cutters cut pasta into 3 inch discs, place a teaspoon of filling on the center of one pasta sheet, making sure not to over stuff. Fold the pasta disc in half making a half disc. Using wet fingers, seal all sides of tortellini by pinching down, making sure they are sealed well. Then fold the two sides of the half sphere towards each other and using your finger to make a small center hole, you will basically be forming a donut shape.

For the ravioli

Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

Place the raviolis or tortellini’s in lightly simmering sweet onion broth and cook for about 3 minutes or until the raviolis or tortellini’s float. Add orange zest and fresh herbs the last minute of the cooking time. Serve in a bowl with the broth and herbs.

Spring Pea and Mint Ravioli with Garlic Mint Butter and Pecorino Lemon Zest Shavings

March 30th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the spring pea and mint ravioli

Olive oil
1 medium shallot, chopped fine
1 cup fresh peas, steamed soft and mashed
2 teaspoons lemon zest
¼ cup grated pecorino
1 teaspoon salt
1 teaspoon black pepper
1 Ger-Nis fresh pasta recipe

For the garlic mint butter

2 cloves garlic, chopped fine
¼ cup fresh mint, chopped fine
1 teaspoon coarse sea salt
½ stick butter, softened

For the pecorino lemon zest

1 tablespoon lemon zest
¼ cup pecorino, freshly grated
1 tablespoon black pepper, cracked

Directions

For the spring pea and mint ravioli

Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth. Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until the raviolis float to the top of the pan. Strain, place a few raviolis in each serving dish and place one pat of mint butter on the top and sprinkle with the pecorino lemon zest shavings.

For the garlic mint butter

Combine the garlic, mint, and butter in a small bowl and stir until mixed thoroughly. Place in the refrigerator until cold.

For the pecorino lemon zest

In a small mixing bowl combine the ingredients and mix well, adding more cracked black pepper and lemon zest according to preference.

Wild Mushroom Ravioli with Porcini Cream Sauce

February 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For ravioli

¼ cup dried porcini mushrooms
1 tablespoon olive oil
1 small shallot, chopped fine
2 cloves garlic, chopped fine
2 cups mixed mushrooms, chopped fine
Salt and pepper
Juice and zest of 1 lemon
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
½ cup fresh ricotta cheese
¼ cup grated Pecorino cheese
2 tablespoons heavy cream (optional)
Fresh pasta sheets

For sauce

1 tablespoon olive oil
1 small shallot
½ cup white wine
¾ cups reserved porcini liquid
½ cup heavy cream
2 tablespoons fresh thyme leaves, chopped fine
Salt and pepper to taste
¼ cup grated Pecorino cheese, to garnish

DIRECTIONS

For ravioli

In a small bowl, place dried porcini mushrooms and pour hot water just to cover, about ¾ cups. Let sit for 20 minutes and then strain mushrooms, reserving liquid. Chop mushrooms into small pieces and set aside.

In a large sauté pan over medium high heat, add olive oil. Add shallots and cook, stirring constantly until translucent, about 2 to 3 minutes. Add garlic and cook 1 minute more. Next, add mushrooms (including chopped and reserved porcinis) and sauté until beginning to turn brown and caramelize. Season with salt and pepper and then add lemon zest and juice. Take off heat and add herbs, ricotta and pecorino cheeses and heavy cream (if using). Cool and then use to fill raviolis.

Place large pasta sheet on cutting board with the long side parallel to the edge of work surface. Place 8 heaping teaspoons of mushroom filling along the top third of the sheet about 2 inches apart. Moisten pasta around each mound of filling, using a pastry brush or your fingers dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal. Cut between mounds with a plain pastry wheel, cookie cutter or knife. Transfer to floured baking sheet. Cover with a clean kitchen towel. Repeat with remaining dough and filling. Chill until ready to cook.

Bring a large pot of salted water to a boil. Add about 6 ravioli per serving, and cook until tender but al dente, about 2 minutes. When ravioli are done, use a slotted spoon to remove from boiling water. Drain well, and keep warm while making sauce.

For sauce

In same sauté pan that you cooked the mushrooms in, over medium heat, add oil. Add shallots and cook, stirring constantly until translucent, about 2 to 3 minutes. Add white wine to deglaze the pan, scrapping up any mushroom bits. Reduce until almost all is evaporated. Next, add porcini liquid and again, reduce by ¼. Add heavy cream and cook, 3 to 4 minutes until thick and creamy. Add fresh thyme leaves and season with salt and pepper. Pour over wild mushroom raviolis and garnish with Pecorino cheese and serve.

Butternut Squash Ravioli with Brown Butter Sage Sauce

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked
1 small butternut squash
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 tablespoon sage, chopped fine
½ yellow onion, cut in half
Kosher salt
Pepper

For brown butter sage sauce

4 tablespoons unsalted butter, sliced
6 sage leaves, sliced
3 ounces goat cheese

DIRECTIONS

Preheat oven to 350°F.

For raviolis

To prepare squash, peel and cut in half at the bulbous part. Cut top part in cubes and cut bottom part in half, remove seeds and then slice. In a bowl, combine squash, olive oil, garlic, sage and onion. Season with salt and pepper and place on a baking sheet. Roast in oven until tender. Let cool for a few minutes. Reserve sliced squash (for plating), but puree everything else in a blender or food processor until smooth for your ravioli filling.

Using fresh pasta sheets cut into about 2 square inches, add 1 teaspoon of filling. Cover with another 2 inch pasta square. And using wet fingers, seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating. Strain and set aside.

For brown butter

In the meantime, heat a thick-bottomed skillet on medium heat, whisking frequently. Continue to cook the butter until melted. At this point, add the sage leaves. Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.
To plate, lay reserved roasted and sliced butternut squash on plate and then a few raviolis topped with brown butter sage sauce and ½ ounce of crumbled goat cheese. Serve immediately.

© Recipe Property of Rafi Hasid

Beet Ravioli with Orange Poppy Seed Butter

November 19th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 large red beets, roasted and peeled, chopped fine
½ cup Ricotta cheese
1 tablespoon orange zest
Pasta sheets (Recipe on Ger-Nis site)
1 stick butter
2 medium shallots, chopped fine
1 tablespoon poppy seeds
1 tablespoon fresh orange juice
1 tablespoon white wine
1 teaspoon salt

PREPARATION

In a small bowl, combine beets, cheese, and orange zest. Season with salt, and set aside.

Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down.

Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating.
Strain and set aside.

In the meantime, in a medium sauté pan, melt butter and sauté shallots until translucent. Add poppy seeds, orange juice, and white wine and allow to cook down for about two minutes. Drizzle over cooked raviolis.

Wild Mushroom Ravioli with Fresh Spring Market Vegetables in a Lemony Herb Broth

November 10th, 2009 § 0 comments § permalink

Serves 4

INGREDIENTS

1 package fresh wild mushroom ravioli, about 15-20 small-medium raviolis
Olive oil
2 sprigs fresh spring garlic, chopped fine
2 ramps, chopped ¼ cup spring red onions sliced round
Zest of 2 lemons
¼ cup parsley, chopped
¼ cup tarragon, chopped
¼ cup chives, chopped
Salt/pepper
¼ cup carrots, chopped fine
½ cup asparagus tips
½ cup fresh peas, shelled
Juice of 2 lemons
¼ cup dry white wine
1 ½ cups mushroom broth
½ cup asiago cheese shaved (for garnish)

PREPARATION

Before you start the vegetables, make sure you have a large pan of salted water boiling for the ravioli that will only take a few minutes. In a medium saucepan heat olive oil and add, garlic, red onions and ramps, sauté for a few minutes until onions are almost translucent but not quite. (The dish is better if the items are a bit fresher or less cooked through) Add lemon zest and fresh herbs and salt and pepper, sauté for not longer than a minute or two. Next add asparagus, carrots and peas and sauté another 2 minutes. Add the juice and the white wine and stir well, loosening any flavors sticking to the pan. Add the mushroom broth and bring to a boil then turn on low covered for 5 minutes and then turn off. In the meantime drop your raviolis in the boiling water in the other large pot and cook for about 3-5 minutes or until raviolis float to the top of the water, take out. Place a few raviolis in each bowl, pour equal amounts of vegetables and juice over them and garnish with the shaved asiago. A few sprinkled chopped chives on top are nice as well.

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