Ravioli 101

Broccoli Rabe-Ricotta Ravioli
Fresh pasta dough (recipe below)
Flour for dusting
2 Cups part skim ricotta, drained
1 Cup steamed broccoli rabe, finely chopped and drained well
1 Egg
1 TSP lemon zest
2 TBS parsley, chopped
1 TSP Salt

It's another great day for a project; a great excuse to dust off the old pasta machine and try my new ravioli stamps.  Yes, making your own ravioli takes little bit of practice and a lot of patience.  Despite the frustration, the results are well-worth it.  Now I have a stock pile in my freezer so I can enjoy whenever I want.  There is something kind of therapeutic about rolling out the pasta too, especially if you have a hand crank machine (great way to get out aggression)!

Now when it comes to filling, there are endless options.  I wanted to try something a little different, while keeping it simple.  So I'm putting a twist on the classic spinach-ricotta filled ravioli by using bitter broccoli rabe instead.

Mix the ricotta, broccoli rabe, egg, zest, parsley and salt in a large bowl until combined.  Keep refrigerated until ready to use.

Divide the dough into quarters.  Roll out one portion at a time to create sheets.  It should be thin, but not so thin it's difficult to work with.  Place your pasta sheets on a well-floured surface.  Using a cookie cutter or ravioli stamp as your guide, drop 1 tablespoon of  filling on the bottom sheet of dough.  Lay a second sheet of pasta over the filling and begin to seal the edges around the filling.  Use a cookie cutter and/or ravioli stamp to cut out the ravioli, making sure the edges are sealed.  Place on a  parchment-lined or well-floured cookie sheet.

Bring a pot of salted water to a gentle boil.  Cook the pasta for 2-3 minutes, or when they begin to float.  Serve with butter and fresh herbs or marinara sauce.  If not enjoying immediately, flash freeze on the baking sheet before storing in freezer bags.

Mark Bittman's Pasta Dough
2 Cups all-purpose flour, plus more for dusting
1 TSP salt
2 Eggs
3 Egg yolks

I've tried a few different pasta dough recipes, but I've found that Mark Bittman's produces the best results.  It's nearly fool-proof if you're making in a food processor, and the dough is easy to work with thanks to the extra egg yolks.

Add flour and salt to the food processor and pulse once or twice.  Add all the eggs and yolks and run the machine for 30 seconds until the dough starts for form a ball.  If it's too grainy add a few drops of water, if it's too wet add a touch more flour.  Turn-out onto a floured surface and knead until smooth and elastic.  Let rest for 30 minutes.  Begin to roll out immediately or store in the fridge for up to 24 hours until ready to use.

Bread Making 101

Jim Lahey's No-Knead Bread
Adapted from The New York Times
3 Cups all-purpose or bread flour, plus more for dusting
1/4 TSP instant yeast
1 1/4 TSP kosher salt
1 5/8 Cups water

I always like to challenge myself in the kitchen, but I feel like I've been slacking lately.  To keep my cooking skills sharp, I started a short list of all the food projects to tackle this fall and winter.  One of those projects is mastering the art of baking bread.  I've always wanted try this recipe from Jim Lahey of the Sullivan Street Bakery (published in the NY Times in 2006), and it seemed like an excellent starting point to test my bread making abilities.      

If making your own bread seems intimidating, then this is the recipe for you.  I was worried that I would somehow screw this up, but Mr. Lahey's method is practically fool-proof.  There are several steps and the whole process takes almost 24 hours (mostly unattended), but the results are nothing short of amazing.  The secret is baking in a covered pot to create a nice steamy environment.  You get a crispy crust with a soft, chewy center - everything you want in a perfect loaf!   

In a large bowl mix the flour, yeast, and salt.  Stir in the water until a shaggy dough forms.  Cover with plastic wrap and let rise for 14-18 hours.  The dough is ready when the surface is covered with little air bubbles.

Turn out onto a well-floured surface and fold onto itself once or twice.  Cover loosely with plastic wrap and let rest for 15 minutes.

Using enough flour to keep dough from sticking, gently  shape into a ball and place on a floured cotton dish towel seam side down.  Cover with another dish towel and let rise for 2 hours, or when it's doubled in size.

At least a half and hour before you are ready to bake, preheat a heavy covered pot in a 450 degree oven.  Carefully remove the pot from the oven.  Using the towel, gently turn the dough over into the pot so the seam side is facing up.  Don't worry if it doesn't look pretty.  Cover lid and bake for 30 minutes.  Remove lid and bake for 15-30 minutes more, or until crust is nice and browned.  Cool on a rack and enjoy.