10/25/2014

SPOONFUL - Black Pepper Ravioli with Bacon, Mushroom and Kesong Puti Filling, in Garlic and Brown Butter Sauce

Today, we celebrate World Pasta Day, the day that people from all across the globe celebrate Italy's  most staple food. The World Pasta Day was first celebrated by the World Pasta Congress in 1995.




To celebrate this event, I'll be sharing a pasta recipe that I made a few nights ago. When I was in school, my instructor taught us how to make fresh pasta. of course we did it with the help of a pasta maker (and not the hand cranked one but an electric pasta maker). It was a lot of fun. Making the dough and passing it thru the rollers to make it thin and flat and then cut into strips; it was all new to me, so I really enjoyed that day,

But for this recipe, since I was making it at home and I don't have the luxury of an electric pasta maker (or even a hand cranked one), I had to do it the old fashioned way: With a rolling pin. Yes, I made fresh pasta manually. It's not that hard to do but if you are not accustomed to it, it would be a bit challenging.

Now let's get down to business.

What I made is a ravioli. A ravioli is a type of filled pasta, composed of a filling between two layers of pasta dough. They are usually square in shape (they look like tiny throw pillows) but they could also be in triangles or half circles.



Now here is the recipe:

Filling:
Bacon, minced
Mushroom, minced
Onion, minced
Kesong puti (goat cheese), crumbled
egg yolk

Pasta dough:
Flour
Eggs
Olive oil
Salt

Sauce:
Butter
Garlic minced

Procedure:

Filling:
1. Render bacon. Saute onions and mushrooms in rendered fat until almost dry.
2. In a bowl, mix sauteed mushrooms and onion with kesong puti and egg yolk
3. Set aside in the chiller.

Dough:
1. Prepare table for kneading. Have extra flour for dusting.
2. Place flour in a mound on the table. Make a well in the center. Add eggs, olive oil and salt. Mix well to form a dough.
3. When dough is smooth, cover with plastic wrap and chill for 30 minutes.
4. After chilling, roll the dough using the rolling pin until very thin.
5. Place a mound of filling on one half of the rolled dough, about 1 inch apart. Brush sides with egg wash.
6. Cover this part with the other half of the rolled dough.
7. Cut into squares using a pastry roller or a knife. Seal edges with a fork.
8. Chill or freeze if not to be used immediately.
9. Blanch in salted boiling water to cook.

Sauce:
1. Heat butter in a pan until it turns brown.
3. Add minced garlic.
3. Toss in cooked ravioli until lightly coated with butter.

Sprinkle with a Parmesan cheese before serving.


Happy cooking!









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