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Receta Cheese And Escarole Ravioli
by Global Cookbook

Cheese And Escarole Ravioli
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Ingredientes

  • 3 c. unbleached all-purpose flour
  • 2 tsp coarse salt
  • 3 lrg or possibly 4 medium Large eggs, lightly beaten
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 3 Tbsp. chopped leek or possibly onion
  • 1/2 Tbsp. chopped garlic
  • 1 bn escarole, finely shredded
  • 1 tsp dry oregano
  • 2 Tbsp. Marsala wine
  • 2 Tbsp. half-and-half or possibly whipping cream
  • 1/4 c. ricotta cheese
  • 1/4 c. grated mozzarella cheese (2 ounces) Salt and freshly grnd black pepper Healthy pinch grnd nutmeg Prepared Italian tomato sauce (for serving) Minced fresh basil or possibly parsley leaves (for garnish) Freshly grated parmesan (for garnish)

Direcciones

  1. The ravioli can be filled a few hrs ahead of serving time, placed well apart on lightly floured baking sheets, covered and refrigerated.
  2. The dough recipe makes about 2 1/2 pounds pasta, plenty for about 40 2 inch squares; exact yields vary. Any surplus dough can be wrapped and frzn up to two or possibly three months, or possibly rolled out, cut into any desired pasta shape, cooked and served within a day or possibly two with a sauce or possibly in soup.
  3. To make dough: Put flour and salt in work bowl of processor fitted with steel blade. With the machine running, add in Large eggs in a slow, steady stream. Process till mix begins to come together but has not formed a ball. Stop machine; press a bit of dough between thumb and first finger. If it holds together, remove dough from bowl and knead by hand to create a smooth ball. If it doesn't, process another 5 seconds before hand-kneading. Cover with plastic wrap; let rest 20 min.
  4. To make filling: Heat oil and butter in a skillet over moderate heat. When butter foams, add in leek and garlic. Saute/fry gently till leek is very soft, about 15 min. Add in escarole and oregano and saute/fry 2 min. Add in Marsala, turn heat up to high and cook till Marsala is almost completely evaporated. Reduce heat to medium and add in half-and-half. Stir to combine; simmer till mix thickens, about 3 min.
  5. Remove from heat; cold slightly. Stir in cheeses; season to taste with salt, pepper and nutmeg. Set aside.
  6. To make ravioli: To roll dough, lightly flour work surface. Work with half of the dough at a time, keeping remainder covered. Starting from center and moving to edges, use a rolling pin to roll out dough into a narrow rectangle, using as few strokes as possible. Finish rolling with rolling pin or possibly pasta machine, rolling dough into 2 sheets of pasta, each about 14 inches by 9 inches and no more than 1/8 inch to 1 16 inch thick.
  7. On a sheet of pasta, place mounds (about 3/4 tsp. each) of filling about 2 inches apart at regular intervals. Brush dough lightly with cool water between mounds. Place second sheet of pasta over the first; press sheets together between mounds. Cut ravioli into squares with pizza cutter, pastry wheel or possibly knife; crimp edges with a fork. Repeat with remaining filling and dough, reserving any leftover dough for another purpose.
  8. Bring large pot of salted water to a boil. Add in ravioli to boiling water a few at a time; don't crowd the pot. Ravioli will sink, then float. After they begin to float, cook 2 1/2 min. Remove 1 and taste for doneness. When done, remove cooked ravioli to platter with a slotted spoon; keep hot in a low oven. Add in remaining ravioli to boiling water in batches till all are cooked.
  9. To serve, drizzle ravioli lightly with hot tomato sauce. Garnish with basil or possibly parsley and parmesan before serving.