One day left until the big holiday and I’ve eaten three turkeys already. The fourth turkey is coming tonight at our friend’s pre-Thanksgiving party (as a side note Anne is bringing her family dish that is supposedly amazing; recipe soon to come). That’s another great thing about holidays-all the pre parties. How many of your birthdays have lasted a week? How many Christmas-themed dinners have you been to? Even Hanukkah observes eight nights of delicious meals. So as time finally winds down for Turkey day, I decided to make something non-holiday related. Ever since our dinner at Taranta, homemade ravioli has been on my mind. It’s always nice to find a simple pasta recipe that can wow your eaters. Since I’m not making a traditional Thanksgiving dish, the trick is to use color that pop to give it some holiday zing. Considering it was the first time making ravioli from scratch, I think it went pretty well, and there are two tools that I found essential to have: a ravioli cutter and pasta machine. Although the filling has to be delicious, the ravioli dough makes it or breaks it (in my opinion!). Good Luck!
Yields: 24 (if you use a pasta machine to stretch the dough out thin)
2 cups of flour
1 tsp salt
1 Tbs Olive Oil
Cornmeal (used at the very end)
1 medium-size red beet
1/2 cup ricotta
1 Tbs sage
1 Tbs bread crumbs
1 Tbs onion
1/2 cup dry white wine
1/2 cup vegetable stock
2 Tbs butter (also, a little extra for the onions)
2 Tbs flour
Salt and pepper
1 or 2 lemon slices
1. Wrap beet in tinfoil and put in oven at 400º F for about 45-1 hour, or, until tender.
2. In electric mixer with a dough hook, combine flour, and salt. Add eggs one at a time. Drizzle olive oil. The dough should form a ball.
3. On work surface sprinkle flour and knead and fold the dough for about 10 minutes or until it is elastic and smooth.
4. Brush the surface of dough with olive oil and wrap it in plastic wrap. Let it rest in the fridge for 30 minutes.
5. Once beet is ready, take it out of the oven, peel the skin-off and let it cool. Cut it up into pieces and use a blender to chop it up finely.
6. For filling, combine everything. Add salt and pepper to your liking.
7. Sprinkle flour on work surface. Cut the dough in half and wrap one half to prevent it from drying. Use the pasta machine for the other half until it is paper-thin.
8. Place paper-thin pasta over ravioli cutter. Add filling.
9. Make pasta sheet with the remaining dough and lay it over the ravioli stuffing. Use a roller to separate each piece.
10. Press edges with a fork to tighten seal.
11. Dust ravioli with cornmeal to prevent the pasta from sticking.
12. Boil in salted water for about 4 minutes; they will float to the top when ready.
13. Drain, and coat with sauce (or your favorite sauce recipe).
14. For sauce: Under medium-heat, add butter, onion, and wine. Stir until most of the wine has evaporated. Add stock and stir until there is just under 1/2 cup of liquid. Turn off the heat. Rub butter in flour and drop it into the liquid. Add lemon slices. Sprinkle with salt and pepper to your liking.
Here is a fun tip that you might find useful when cooking for a large number of friends and family.