March 20th is National RAVIOLI Day (my thanks to anonymous inventor) Ravioli is any filled pasta shape that’s sealed. Different sizes and sealing techniques have different names. Whether it says agnolotti, tortellini (the smaller version of a tortelloni) or sachetti on a menu, they’re all the same thing – a type of ravioli. Making ravioli might sound daunting, but with some practice it’s pretty easy, and you don’t even need a pasta machine. The beauty of making ravioli at home is that it’s the perfect way to make leftovers seem like a brand new - and rather fancier - meal. Have extra roasted butternut squash from dinner? Combine it with some goat cheese, sage and bacon bits and you’ve got a restaurant-quality meal made from scratch. Ravioli is also a great way to use up extra bits of produce filling up your fridge. That onion half, end bit of zucchini and too-small-for-a-dinner-side portion of frozen peas makes a great primavera ravioli. Add some Parmesan cheese to the caramelized vegetables (add the peas in last though) and voila: spring dining at its finest. As for the pasta, I like an eggy dough. If you’re rolling it out by hand, make sure to let it rest of at least an hour before you start. If not, a simple rolling pin and a well-floured surface are all you need. Ravioli dough can be quite thin because eventually there’ll be two layers. Don’t worry if you can’t get it super skinny – home made pasta tastes so good no one will notice.
Posted on: Thu, 20 Mar 2014 09:59:48 +0000
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