Ravioli's and More

Ravioli's and More!

This is a tribute to one of our favorite joints 'down the shore', called Ravioli's and More. They carry something like 30 different kinds of raviolis. But buyer beware, the following recipe is not for the faint of cooking hearts. You must love cooking - it has three different parts and takes almost 3 hours to prepare. BUT - you can make the ravioli's ahead of time and freeze and the final result is worth it! If you've never made home made pasta before, not sure I would recommend starting with this. You also need a pasta maker - I've read many reviews and the consensus is it's incredibly difficult to achieve pasta thin enough with a rolling pin. You can fill the ravioli's with any of your favorite combinations and you can really get creative. I personally would try at least two fillings if you're going to take the time to make your own pasta dough! I've included two of my own and also a recipe for a pink vodka sauce that works great with many different fillings. You'll notice that I mention 'good quality ricotta cheese' - since I've moved to NJ the ricotta really does seem better! I like Maggio's or Sorrento's. The pink vodka sauce is really simple and delicious, try on any pasta even if you don't attempt the rav's. Now that I've scared everyone off.......my italian mother in-law would be proud!

Basic Egg Pasta
origin - 'La Tavola Italiana' *GREAT italian cookbook.

2 cups all-purpose flour
1/4 tsp. salt
3 large eggs
1/4 tsp olive oil
1 tbsp. water

Combine the flour and salt. Add the eggs, olive oil and water and mix to obtain a firm dough. I like to create a well in the center of the flour, combine wet ingredients in the center and slowly combine flour a bit at a time until it all comes together. Knead 10 minutes by hand or 5 minutes by heavy-duty mixture. If dough is sticky slowly add a little flour as you knead it until you get a smooth, firm dough. Set the ball aside, covered and let rest for 30 minutes. Cut the dough into 4 pieces. Starting with the thickest setting on the machine, run the dough through at least 10 times folding the dough over in thirds each time you run it through. When the dough is ready continue to feed through the maker reducing the setting once for each time until you get to #2 or the second to the thinnest setting. You should be creating a long rectangle, that I like to cut in half when I reach the #3 setting. Now you should have 2 long rectangles that will be the top and bottom of the ravioli's. Place a tsp. of desired filling approximately 3/4 inch apart (I usually get 6 on the sheet). Using your finger tip dipped in water, damped the edges creating a square around each tsp of filling. Next take the other rectangle sheet of pasta and working from on end lay over the fillings while pressing down around all sides pressing out as much air as possible. Air pockets are bad! Using a pizza cutter or serrated pasta cutter, cut out the ravioli's into squares or circles and place on floured cookie sheet. If you plan to use later pop in the freezer for 15 minutes and then place them in ziplock bags until ready to use. Drop ravioli's into a pot of salted, boiling water for approximately 5-8 minutes, the should float to the top when they are cooked, drain, and serve with your favorite sauce.

Veal Filling
origin - lisa lou

1 lb ground veal
1 finely chopped shallot
1 tbsp butter or olive oil
splash of white wine
1 tbsp chopped fresh rosemary
salt/pepper to taste
1/2 egg yolk
1/4 cup fine bread crumbs
1/4 cup shredded parmesean cheese
1 cup good quality ricotta cheese

Saute shallot in butter over medium heat until softened, add ground veal and continue cooking until no longer pink. Add rosemary, salt, pepper and splash of white wine and cook until alcohol smell evaporates. Drain any excess liquid off of meat and cool. Place meat in food processor until a 'spreadable' consistancy is reached. Add remaining ingredients and refrigerate until ready to use.

Ricotta and Goat Chesse Filling
origin - lisa lou

1 cup good quality ricotta cheese
1/2 cup goat cheese
1/4 cup parmesean cheese
1/4 cup fine bread crumbs
1 tbsp fresh chopped basil
1/2 egg yolk
salt and pepper to taste
1/4 - 1/2 tsp ground nutmeg (depending on your personal preference)

Combine all ingredients and refrigerate until ready to use.

Vodka Sauce
origin - 'Prime Time Emeril'

1/4 lb bacon cut into 1/2 inch pieces
2 cups finely chopped yellow onions *I use 2/3 cup vidalia onions
1/2 tsp. crushed red pepper
2 tbsp. minced garlic
1 28 oz can crushed tomatoes *I use whole tomatoes that I chop and add all the juice.
1 cup vodka
1 cup heavy cream
1/3 cup chopped fresh basil
1/2 cup frozen green peas *I omit

Fry the bacon in a large skillet over medium heat just until crisp, about 4 minutes. Add onions and crushed red pepper. Cook stirring often until the onions are deep golden, soft and slightly caramelized about 10 minutes. Add the garlic and stir for 1 minute. Stir in the tomatoes, bring to a boil, stirring often and cook for 2 minutes. Add the vodka and cook until the sauce is slightly reduced about 4 minutes *I actually cooked it for 20-30 minutes on low. Stir in the cream and peas and cook until thickened about 2 minutes. *be careful not to cook too high or too long because the cream may separate. Remove from heat and add basil, salt and pepper to taste.