Thursday, February 16, 2012

Homemade ravioli

Now that I have a bit of pasta-making under my belt, I decided to try my hand at ravioli.

Little One LOVES ravioli. There was a time he would ask for it for breakfast. He loves that it can be finger-food. I like that there are veggies built in!

Another from Vegetarian Cooking for Everyone, though the pasta recipe is a standard vegan one (repeated below for clarity). I made a double-batch for about 50 ravioli - enough to last quite a while. You can find a pasta maker at a thrift store cheap.

Vegan pasta
1 cup all-purpose flour
1 cup semolina flour
dash salt
1T olive or vegetable oil
1/2-1 cup water

Mix flours and salt. Add oil and 1/2 cup water and mix. Add water by teaspoons until all the pieces come together without being sticky. Knead very briefly. Cover with a damp towel and rest for 20 minutes. Divide into 3 balls and rest another 15 minutes.

For ravioli:
Flatten a ball to 1/2 inch and then press through the pasta maker.until you get to the thinnest setting, or the thinness you want. Cut into strips 2-2 1/2 inches wide (I used 2 1/4 inches) and then into rectangles double the length (eg 2 1/2 inches by 5 inches). Dot each with a teaspoonful of filling. Dip your finger in water and rub around the edge of each piece, then fold in half and press with fingers (you may also wish to use the edge of a blunt fork for a pretty edge).

You can store these in the fridge for a couple of hours, but it's better just to freeze them if you want to wait any longer. Because they are fresh, they should cook in about 4 minutes in boiling water. Serve with any sauce, such as a vegan-butter or white sauce or marinara, or even just with olive oil, salt, and pepper.

The filling I made:

Butternut squash filling
1 butternut squash
2T Earth Balance
salt and pepper
1/2 cup vegan parmesan/white miso (I used a combination, but you can use all parmesan)
1/2 cup breadcrumbs

Cut the squash in half lengthwise, brush cut edges with oil, and bake cut side down in a dish with a little water at 375oF for 30-40 minutes. Scoop out flesh and mash with Earth Balance until smooth. Season well with salt and pepper, then add parmesan and breadcrumbs until smooth. Chill until you need to use it. You can also make this the day before.

Extra filling can be frozen or used to make a great pasta sauce.

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